Slow-Cooker Orange Chicken with Potatoes

The addition of butternut squash and a fresh orange makes this braised chicken company worthy. Round out the chicken-and-vegetables meal with rice steamed in the microwave, and your dinner prep is complete.
Makes 6 servings

Ingredients

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8 skinless chicken thighs
Kosher salt and pepper
2 onions, quartered
1 pound small red potatoes
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
12 cloves garlic, peeled
1 orange, cut into 1/4-inch rings
2 cups low-sodium chicken broth
1 tablespoon honey
8 sprigs thyme

Preparation

Prep: 30 Minutes
Other: 3 Hours

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.

If You Don't Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 1/2 to 3 hours.

Created date

December 2007

Nutritional Information

Calories 328
Caloriesfromfat 19 %
Fat 7 g
Satfat 2 g
Cholesterol 127 mg
Sodium 479 mg
Carbohydrate 33 g
Fiber 4 g
Sugars 9 g
Protein 35 g