Monday 22 October 2012

Alphabetic Recipes O — Orange-glazed Crockpot Chicken Recipe

Today we have a classic American recipe for a classic orange-glazed chicken recipe that's adapted to be cooked in a crockpot.

Today's is the seventeenth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:

A | B | C | DE | F | Ff | G | H | I | J | K | L | Ll | M | N | OP | Q | R | Rh | S | T | U | V | W | X | Y | Z

so there will be 30 entries in total. As today is the Seventeenth day in this series I am providing a recipe starting with the letter 'O'. This is a modern recipe from America for a twist on the classic chocolate brownie.

Orange-glazed Crockpot Chicken Recipe

This is a traditional American recipe for dish of chicken breasts cooked in an orange juice sauce that's adapted to be cooked slowly in a crockpot (slow cooker).

As well as being convenient, allowing you to prepare a meal slowly over a long period of time without much manual intervention, cooking in a crockpot (slow cooker) is also one of the most energy-efficient modes of cooking. Far more efficient than cooking an equivalent dish on a stove-top or in an oven. Thus crockpot (slow cooker) recipes are some of the best and most economical recipes that you can cook.


200ml orange juice

6 chicken breast halves
1/2 tsp dried marjoram, crumbled
generous pinch of freshly-grated nutmeg
generous pinch of garlic powder
2 tbsp cornflour (cornstarch)
60ml water
salt and black pepper, to taste


In a wide bowl, whisk together the orange juice, crumbled marjoram, grated nutmeg, garlic powder, salt and black pepper. Add the chicken pieces and turn to coat. Cover with clingfilm (plastic wrap) and set aside for 20 minutes to marinate.

After this time, turn the contents of the bowl into a crockpot (slow cooker). Cover and cook on low for between 6 and 8 hours, or until the chicken is tender.

At this point, whisk together the cornflour (cornstarch) and water to a smooth slurry. Add to the crockpot, stir to combine, then cook for a further 20 minutes, or until the sauce has thickened.

Serve hot on a bed of rice and accompany with steamed vegetables.

The recipe presented here is based, with permission, on the Celtnet Orange-glazed crockpot chicken recipe.

This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'O'.

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