Orange Thyme Crock-Pot Chicken

I picked up a new book at the library a few weeks ago & it states “knowing what’s for supper is the key to getting rid of the chaos”.  “Saving Dinner” (by Leanne Ely) offers weekly menus, recipes & the shopping list.  The thought of doing six straight days of new dinner recipes in one week was a little scary, so we started with just one of the recipes from the book.  This is a crock-pot recipe.  Most stews, pot roasts, & other uncooked meat/poultry & vegetable combinations will require at least 4 – 6 hours on high or 8 hours on low in a crock-pot.  So, put it in your crock-pot, get some spring cleaning done & before you know it dinner will be ready!

Orange Thyme Crock-Pot Chicken   p.135

Serves 6

6 ounce can frozen orange juice concentrate, thawed

½ tsp thyme

Dash ground nutmeg

Dash garlic powder

6 boneless, skinless chicken breasts halves

¼ cup water

2 tablespoons cornstarch

Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the thyme, nutmeg, & garlic powder.  Dip each piece of chicken into the orange juice to coat completely.  Place in Crock-Pot.  Pour the remaining orange juice mixture over the chicken.

Cover & cook on low for 6-7 hours or on high for about 4 hours.  When the chicken is done, remove & keep warm.  Pour the sauce that remains in your Crock-Pot into a saucepan.  Mix the cornstarch & ¼ cup water well (no lumps!) & stir into the juice in pan.  Cook over medium heat, stirring constantly, until thick & bubbly.  Serve the sauce over the chicken.

Suggestion – serve with brown rice, steamed green beans & a spinach salad

Tupps Tidbits ~ If you use the large chicken breasts cut them in half length wise. 

Sean’s mom, Judy, was saying she needed a new Gluten Free meal option. Even though this is gluten free I would not suggest making it.  The chicken was extremely dry & the favor was awful.  It did not “Save Dinner” & is NOT A KEEPER! 

Next Week ~ Crock-Pot Corn Chowder