Crock Pot Orange Chicken with Sweet Potatoes

Crock Pot Orange Chicken with Sweet Potatoes

Crock Pot Orange Chicken is made with orange marmalade and cooked with fresh sweet potatoes in a slow cooker.

Crock Pot Orange Chicken is easy to make when you start with a jar of orange marmalade. Chicken thighs are layered over wedges of fresh sweet potatoes than an easy orange marmalade glaze is poured over top. The chicken is cooked to perfection and is moist and tender.

Simmer the juices in a pot from the slow cooker and add a thickener to turn the orange marmalade liquid into a lovely orange marmalade glaze that coats the chicken and sweet potatoes.

I love easy crock pot chicken recipes like this that will please the entire family.

How To Make Crock Pot Orange Chicken with Sweet Potatoes

Ingredients

• 4 medium sweet potatoes, peeled, washed and cut into quarters
• 6 boneless, skinless chicken thighs (about 2 pounds)
• 1 ½ cups of orange marmalade
• ½ cup chicken broth
• 2 teaspoons minced garlic
• salt and pepper
• 2 tablespoons cornstarch
• 2 tablespoons cool water

1. Wash, peel and cut the sweet potatoes into quarters than place them in a single layer in the bottom of a 7 quart slow cooker or use the Crock Pot Casserole slow cooker like I have.
2. Season the sweet potatoes with salt and pepper.
3. Place the boneless chicken thighs on top of the sweet potatoes in a single layer and salt and pepper them.
4. In a small bowl or a spouted measuring cup mix the orange marmalade, chicken broth and minced garlic. Mix well and pour over the top of the sweet potatoes and chicken in the crock pot.
5. Cover the slow cooker and cook on high for 3-4 hours or low for 5-6 hours. Cooking time will vary. Chicken is done when the internal temperature of the thickest piece has reached 165 Fahrenheit on a meat thermometer.
6. When the chicken thighs are done cooking transfer the chicken and sweet potatoes from the slower to a serving platter.
7. Carefully using kitchen mitts lift the hot slow cooker crock from the base and pour the pan drippings into a medium sauce pan and heat to boiling. Mix the cornstarch with the water and pour into the saucepan. Whisk and return to a boil whisking until thickened. Remove the sauce pan from the heat and pour the glaze over the chicken and sweet potatoes before serving.
8. Serve chicken and sweet potatoes over a bed of cooked white rice or cooked quinoa.
9. Makes 6 servings.

Print the Crock Pot Orange Chicken and Sweet Potatoes recipe below

Crock Pot Orange Chicken with Sweet Potatoes

Arlene Mobley - Flour On My Face

Crock Pot Orange Chicken is made with orange marmalade and cooked with fresh sweet potatoes in a slow cooker.

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Prep Time 8 mins

Cook Time 4 hrs

Total Time 4 hrs 8 mins

Course Main Dish

Cuisine American

Servings 6 servings

Calories 473 kcal

Ingredients  

1x2x3x

• ▢ 4 medium sweet potatoes peeled, washed and cut into quarters
• ▢ 6 boneless skinless chicken thighs (about 2 pounds)
• ▢ 1 ½ cups orange marmalade
• ▢ ½ cup chicken broth
• ▢ 2 teaspoons minced garlic
• ▢ Salt and pepper
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons cool water

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Instructions 

• Wash, peel and cut the sweet potatoes into quarters than place them in a single layer in the bottom of a 7 quart slow cooker or use the Crock Pot Casserole slow cooker like I have.
• Season the sweet potatoes with salt and pepper.
• Place the boneless chicken thighs on top of the sweet potatoes in a single layer and salt and pepper them.
• In a small bowl or a spouted measuring cup mix the orange marmalade, chicken broth and minced garlic. Mix well and pour over the top of the sweet potatoes and chicken in the crock pot.
• Cover the slow cooker and cook on high for 3-4 hours or low for 5-6 hours. Cooking time will vary. Chicken is done when the internal temperature of the thickest piece has reached 165 Fahrenheit on a meat thermometer.
• When the chicken thighs are done cooking transfer the chicken and sweet potatoes from the slower to a serving platter.
• Carefully using kitchen mitts lift the hot slow cooker crock from the base and pour the pan drippings into a medium sauce pan and heat to boiling. Mix the cornstarch with the water and pour into the saucepan. Whisk and return to a boil whisking until thickened. Remove the sauce pan from the heat and pour the glaze over the chicken and sweet potatoes before serving.
• Serve chicken and sweet potatoes over a bed of cooked white rice or cooked quinoa.

Nutrition

Serving: 1Serving | Calories: 473kcal | Carbohydrates: 86g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 301mg | Potassium: 834mg | Fiber: 5g | Sugar: 54g | Vitamin A: 21452IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 2mg

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