Since making the lemon chicken in the crock-pot worked so well, I thought I would try using orange slices and fresh ginger with the chicken. I looked at about five different recipes for Orange Ginger Chicken. Everyone one of them uses orange juice or concentrate. What about using the orange in it’s true form? So I thought I would try the chicken with the real thing.
You don’t need a whole chicken to make this recipe. I have also used shredded chicken that’s already been crock-potted to make this recipe, so I guess I can call it twice-crock-potted chicken when I make the orange ginger chicken like this. Refer to Instruction #7 below if you want to use shredded chicken. I am sure cubed chicken breasts would work fabulously, but I tend to only buy whole chickens since chicken breasts are not as cost effective as buying the whole chicken plus I get the bones to make a broth.
By the way, bones, not only add flavor to your chicken, but they add nutrients. Minerals like potassium, iron, calcium and phosphorous. You can go to Livestrong.com to read more about the benefits of chicken bone broth.
The Verdict: This is a great combination of flavors, and the shredded chicken is great on salad or mixed with vegetables. I do have to say that, in my book, this recipe doesn’t beat the Crock-pot Lemon Chicken, though, it does give a contrasting flavor to our typical menu.
Have you tried Spicy Ginger Sauce?
For more slow cookin’ inspiration, visit my Cookin’ with the Crock-pot board on Pinterest.
Go here for the complete list of recipes.