Tangy Chicken Thighs in a Crock Pot

29 Oct

A quick dish that yields tender, flavorful chicken with a tangy tomato based sauce. I served this with rice.

Time: 15min prep, 6 hour cook            Serves: 4

Ingredients


  • 1 14oz can diced tomatoes, with liquid
  • 6 oz can tomato paste
  • 1 medium onion, chopped
  • 2 cups carrots, diced/sliced
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp rosemary, crumbled
  • 2 cloves garlic, crushed
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup orange juice, freshly squeezed
  • 1 1/2 tsp sugar
  • 2 lbs boneless skinless chicken thighs, fat trimmed
  • 2 tbsp orange zest, divided
  • 2 tbsp lemon juice
  • 4 slices bacon, cooked & crumbled

How to make it


  • Combine first 12 ingredients & half of orange zest in crock pot. Mix thoroughly. Nestle chicken thighs in mixture. Cook on low for 6 hours, until chicken is cooked through. Stir in lemon juice and remaining orange zest. Sprinkle with bacon & serve.
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One Response to “Tangy Chicken Thighs in a Crock Pot”

Trackbacks/Pingbacks

  1. Seven Days of Slow Cooking Part 2 « detroittokyo - October 23, 2012

    […] Soup, Asian-Spiced Chicken & More, Minestrone Soup, Spiced Beef Stew, Beef & Bean Chili, Tangy Chicken Thighs, and Beefy Short Ribs. What’s your favorite crock pot […]

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