On Saturday, I always try to plan a simple meal for Sunday that I can prepare in the morning before we leave for church. I love coming home to a kitchen that already smells yummy! Here’s what we’ll be eating tomorrow:
Orange Thyme Crock-Pot Chicken
1 can frozen orange juice concentrate, thawed
1/2 tsp. thyme
pinch of nutmeg
pinch of garlic powder (or more… we like garlic around here)
1 pasture-raised chicken, quartered
1/4 C. water
2 Tbsp. corn starch
Combine orange juice concentrate in a bowl with thyme, nutmeg, and garlic powder, mix well. Dip each piece of chicken into mixture and coat completely. Place in crock pot, pour remaining mixture over chicken. Cook on low 6-7 hours or on high 4 hours.
When chicken is done, remove and keep warm. Pour the sauce that remains in your crock pot into a saucepan. Mix the cornstarch and 1/4 C. water well (no lumps!) and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
We’ll be eating our chicken with rice, steamed veggies, and a spinach salad.
This recipe is from “Saving Dinner” by Leanne Ely, one of my favorite cookbooks.