Crock-Pot Mexican Orange Chicken (Pollo Con Naranja)
- Reviews 2
Ready In: 6 hrs 15 mins
Serves: 4-5
Ingredients
- 1 (6 ounce) can frozen orange juice concentrate
- 2 garlic cloves
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon cayenne
- 1 small jalapeno, seeded and diced
- 1 teaspoon salt
- 1 1⁄2-2 lbs chicken breasts, skinned (I substituted thighs)
- 1⁄2 cup onion, cut in strips
- 8 small red potatoes, scrubbed and cut in quarters
Directions
- Set crock pot to high.
- Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
- Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
- Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
- Great served over rice!
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