We have moved! After two years of trying to sell our house and move closer to church and my job, we found buyers who fell in love with the house that we loved, and now a new chapter begins. A transitionary chapter. We’ve moved from a large house to an apartment just under half the size while we look for a more permanent home close by.
It has been a LONG week. This long week has included packing my beautiful kitchen into two categories: 1) kitchen supplies that I can not live without for the next few months, and 2) kitchen supplies that I will mourn over, yet try to survive if I know they are in a box in storage that I can get to if absolutely necessary.
So after a few days of takeout, and a whole lot of help from my amazing mom, we have finally unboxed three essential kitchen items:
1) The Vitamix
2) The Slow Cooker
3) The Rice Cooker
And after a few days of green smoothies for dinner, I felt comfortable enough in my temporary kitchen to make the first homemade meal in our new home. These three kitchen essentials were all I needed to make this delicious, sweet and spicy meal.
And I knew I had to share it with you even before I took the first bite. The smell that wafted through the rooms of our new place as it cooked all afternoon was all it took to make it feel like home. Smells are powerful things.
Sweet and Spicy Slow Cooker Orange Chicken
- 4 skinless, boneless chicken breasts
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tangelo or orange – fruit and zest
- 4 garlic cloves
- 1 1/2 T. tapioca starch
- 1 1/2 c. chicken broth
- 4 c. baby carrots
- 1 medium onion, chopped
- 1-2 dried aji panca peppers, split with seeds removed (I like these because they are fruity and mild, but you can use your favorite dried pepper.)
- 1/2 tsp. cinnamon
- 1 c. brown rice, cooked separately
1. Place chicken breasts in the bottom of the slow cooker.
2. Sprinkle with sea salt and pepper.
3. Add onions and carrots.
4. Zest the tangelo or orange, and set it aside.
5. Place the fruit of the tangelo or orange, 4 garlic cloves, tapioca starch, and chicken broth in the Vitamix. Blend until liquified and pour over the chicken and veggies.
6. Remove the seeds from the peppers, toss them into the slow cooker, and sprinkle with zest and cinnamon.
7. Cook chicken and veggies on low for 6-8 hours or high for 4-5 hours.
8. Cook brown rice according to package directions.
9. Remove peppers (or chop them up and leave them in for a spicier dish), and serve the chicken and veggies over brown rice.
So the next time you’re craving an easy no-mess, no-fuss, home-cooked meal, give this tender chicken dish a try!
This recipe is linked to: