Prep 10 mins
Cook 8 hrs
So many recipes call for chicken breast, but my DH prefers dark meat. So when I found this in Kraft Food and Family, I thought it would be perfect for him.
- 8 boneless skinless chicken thighs
- 3 tablespoons flour
- 1⁄3 cup orange marmalade
- 1⁄3 cup barbecue sauce
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh gingerroot
- Toss chicken with flour in slow cooker.
- Stir in all remaining ingredients; cover with lid.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Serve with hot cooked rice and green beans.
Just now getting around to reviewing this wonderful recipe. DH and I love the orange chicken served in a local restaurant in town, so when I found your submission, I decided to give it a try. Your recipe is better than the restaurant, and DH requests it often. The only thing I subbed was I used 1/2 tsp of ground ginger instead of the 1 tsp of minced ginger root, and we loved it. Thanks for sharing!
Wow! Simply unbelievably good. I made it exactly as written, including the grated fresh ginger root. For the chicken I used Coleman Organic boneless, skinless, chicken thighs. Note: if you have never bought Coleman's organic chicken, please try it if you have the opportunity. It's really special, just like this GREAT recipe! Many, many, thanks for posting this.
This was hit with my husband and I. I used an Asian style barbeque sauce that we had in the fridge. So yummy and easy to put together.