Tangy Orange Chicken Thighs Recipe

Tangy Orange Chicken Thighs Recipe
Tangy Orange Chicken Thighs Recipe photo by Taste of Home
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Tangy Orange Chicken Thighs Recipe

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Here's a quick-prep recipe for tender, flavorful chicken in a tangy tomato-based sauce. You can easily double or triple the recipe, depending on the size of your slow cooker. —Dahlia Abrams, Detroit, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours

Ingredients

  • 2 cups sliced fresh carrots
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 can (6 ounces) tomato paste
  • 1/2 cup orange juice
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 2 teaspoons grated orange peel, divided
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 2 tablespoons lemon juice
  • 4 bacon strips, cooked and crumbled

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Stir in 1 teaspoon orange peel. Add chicken; spoon sauce over top. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove to a serving platter. Stir lemon juice and remaining orange peel into sauce; pour over chicken. Sprinkle with bacon. Yield: 8 servings.
Originally published as Tangy Orange Chicken Thighs in Healthy Cooking Annual Recipes Annual 2016, p89

Nutritional Facts

1 chicken thigh with 1/2 cup sauce: 248 calories, 10g fat (3g saturated fat), 80mg cholesterol, 236mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 2 cups sliced fresh carrots
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 can (6 ounces) tomato paste
  • 1/2 cup orange juice
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 2 teaspoons grated orange peel, divided
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 2 tablespoons lemon juice
  • 4 bacon strips, cooked and crumbled
  1. In a 3-qt. slow cooker, combine the first 12 ingredients. Stir in 1 teaspoon orange peel. Add chicken; spoon sauce over top. Cover and cook on low for 5-6 hours or until chicken is tender.
  2. Remove to a serving platter. Stir lemon juice and remaining orange peel into sauce; pour over chicken. Sprinkle with bacon. Yield: 8 servings.
Originally published as Tangy Orange Chicken Thighs in Healthy Cooking Annual Recipes Annual 2016, p89

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