3-1/2 to 4 pounds bone-in chicken breasts, thighs and legs Salt and pepper 3 large garlic cloves, minced 1 teaspoon dried oregano 1 cup fresh-squeezed orange juice, divided 1 tablespoon cornstarch Grated zest of one orange 1 tablespoon chopped fresh parsley
Remove the skin from the chicken pieces and arrange in a single layer in a slow cooker. Season the chicken with salt and pepper; add the garlic and oregano. Add 3/4 cup of the orange juice. Cover and cook on low for 5 hours, or until the chicken is tender.
Transfer the chicken to a serving dish. Cover with foil to keep warm.
Pour the juices from the slow cooker into a small saucepan; bring the mixture to a simmer. In a small bowl, stir together the remaining 1/4 of orange juice and the cornstarch until smooth. Stir the cornstarch mixture into the juices in the saucepan. Cook, stirring, until smooth and thickened, about 1-2 minutes. Stir in the orange zest. Pour the sauce over the chicken and sprinkle the parsley on top. Serve.
Oranges are used in many Italian dishes, both sweet and savory. In this recipe, the orange juice creates a delicious sauce served over tender pieces of chicken. I used a whole chicken that I cut into 8 pieces but you can also purchase the pieces already cut and only use the parts that you prefer. I serve the chicken with side dishes of brown and wild rice and steamed broccoli. This recipe was adapted from a recipe in Michele Scicolone's book,
The 8-quart extra-large capacity is perfect for larger families and entertaining. Its generous size can also fit a 6-pound roast or 8-pound chicken. This slow cooker is equipped with three heat settings and a digital timer that can be set up to 20 hours.The stoneware pot and its lid are both removable and dishwasher-safe.