Crock-pot Orange Ginger Chicken

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.

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Orange Ginger Chicken

Author Sonja

Ingredients

• 1 whole chicken 3-4 pounds, giblets removed
• 1 medium orange sliced
• 1 onion sliced
• 1/4 cup soy sauce or liquid amminos
• 1/4 cup apple cider vinegar
• 1/8 cup honey
• 1 T fresh ginger peeled and coarsely minced
• 1 T minced garlic

Instructions

1. Mix soy sauce with apple cider vinegar, honey, ginger, and garlic.
2. Place chicken in the crock-pot, legs up.
3. Rub soy sauce mixture all over the chicken and inside the skin (you can use a spoon to insert the oil mixture between the skin and the meat).
4. Place oranges all over the chicken, inside of the skin, and inside the cavity of the chicken.
5. Place/sprinkle onions all over the chicken.
6. Cover, and cook on low for approximately 8-10 hours, or until the juices flow clearly and the legs can easily wiggle.
7. If you are using shredded chicken, cook about 2 cups of chicken with 1/2 cup of broth or water on high for 2.5 to 3 hours or on low for 4-5 hours. Add choice vegetables in the last hour of cooking like bell pepper, broccoli, or cauliflower (carrots need a lot of slow cooking time).
8. Remove oranges, and discard peels.
9. Serve on a bed of rice, and enjoy.

Have you tried Spicy Ginger Sauce?

For more slow cookin’ inspiration, visit my Cookin’ with the Crock-pot board on Pinterest.

Follow Sonja Sarr (practical-stewardship.com)’s board Cookin’ w/the Crock-pot on Pinterest.

Go here for the complete list of recipes.

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