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Slow-Cooker Orange Chicken with Potatoes

Photo: Anson Smart

Prep time 30 mins
Other time 3 hrs
Yield Makes 6 servings
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.