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Chili-orange chicken

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Categories: Chicken, Crockpot



Rinse chicken, pat dry, and cut into 1-1/2-inch chunks. In a 3-quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt; garnish with orange slices. Makes 6 servings. Per serving: 173 calories (11% from fat), 30 g protein, 7 g carbohydrates, 2 g total fat, 122 mg cholesterol, 133 mg sodium. Source: Sunset Crockery Cookbook. Shared and MM by Judi M. Phelps.,, or From: Jphelps@shellx.Best.Com (Judi Maedate: 28 Oct 1995 23:28:02 -0700