More chicken! Yay! This one's all about the thighs, my favorite part of the chicken. Usually I say leave the skin on when cooking chicken, but in the crock pot, it just gets oily and rubbery in there and it's not good. So start with skinless thighs - either packaged boneless, skinless, or just cut the skin off the regular package and leave the bones in. I am a fan of meat on the bone, myself.
6 skinless chicken thighs
3 TBS flour
1/2 tsp salt
1/2 cup orange marmalade (I used low sugar)
1/2 cup ketchup
3 TBS soy sauce
2 TBS orange juice
1 TBS brown sugar
1/2 tsp ground ginger
To Finish Sauce:
2 TBS orange marmalade
1 TBS cornstarch
Place chicken, flour and salt in a crock pot and toss to coat.
Turn on high.
Combine Sauce ingredients (marmalade, ketchup, soy sauce, orange juice, brown sugar, ground ginger) in a bowl and pour over chicken, stirring to coat all the pieces.
Cook on high for 3 - 4 hours (mine took 3 hours)
Remove chicken to a plate.
Combine remaining orange marmalade and cornstarch in a small bowl.
Stir into sauce 1/3 at a time until sauce is thickened according to your preference.
I served this with 1/2 cup of sushi rice and steamed sugar snap peas, garnished with scallion greens (they really make a difference).
This is how I steam a lot of vegetables in my house (broccoli, asparagus, snap peas) - Put them in a bowl with a little water, cover with a plate and microwave on high for 1 minute. Drain, add a little butter, microwave again, uncovered, for 15 - 20 seconds.