Crock Pot Orange Chicken

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.

INGREDIENTS

Chicken:

6 skinless chicken thighs

3 TBS flour

1/2 tsp salt

Sauce:

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.