Orange Spice Chicken in Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions
3 medium thawed Chicken legs with thigh in bone about 1.5 lb (skin removed and not eaten after cooking) 1/2 cup Pacific Natural Foods Organic Low Sodium Chicken Broth2 tbsp Kikkoman Low Sodium Soy Sauce 1 tbsp Balsamic Vinegar 1 tbsp Maple Syrup 2 Cuties California Clementine Oranges 1 tsp Minced Garlic, Dried 1 tsp Ginger, ground 1 tsp Chili powder
Grate the clementines to make 1 Tablespoon of Orange Zest. Peel off remaining fruit skin to discard, and section the remaining clementines. Mix all ingredients including the zest and clementine sections in a bowl (except for the chicken parts). Place the chicken legs with thighs with skin on, in the bottom of a slow cooker, skin side up. Pour the mixed ingredients over the chicken, and sprinkle chili powder over the top to coat. Cover the slow cooker with its lid. Cook on Low Setting, for 6 to 8 hours. Remove skin before eating for the low fat nutrition value displayed. 3 servings of chicken including the gravy.
Shown in photo, as served with 1/2 cup cooked brown rice and cup of sautéed swiss chard.
Bon Appetiît.
Serving Size: Makes 3 servings
Shown in photo, as served with 1/2 cup cooked brown rice and cup of sautéed swiss chard.
Bon Appetiît.
Serving Size: Makes 3 servings
Nutritional Info Amount Per Serving
- Calories: 318.7
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 528.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.7 g
- Protein: 38.2 g
Member Reviews