This chicken turns a beautiful gorgeous brown color and is so moist and delicious.
Prep Time: 15 minutes
: 6 hours
Total Time: 6 hours, 15 minutes
Yield: 6 servings
Ingredients:
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 whole orange, sliced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 Tbsp. finely minced ginger root
- 4 lb. roasting chicken, cut into serving pieces, with skin removed
- 2 Tbsp. cornstarch
- 1 cup chicken stock
- salt and pepper to taste
Preparation:
Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well.
Spray a 4-6 quart crockpot with nonstick cooking spray and place onion, garlic cloves, and orange on bottom, then top with chicken. Combine honey, soy sauce and ginger root in small bowl and pour over chicken. Cover crockpot. Cook on LOW for 5-7 hours. The chicken should be fork tender and thoroughly cooked; 170 degrees into the leg or thigh on an instant read thermometer.
Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and chicken stock in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Add salt and pepper to gravy to taste and serve with chicken.
