Slow-Cooker Orange Chicken with Potatoes
- 8 skinless chicken thighs
- Kosher salt and pepper
- 2 onions, quartered
- 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
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.
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.