Slow-cooker orange pop chicken | Living the Country Life
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Slow-cooker orange pop chicken

January 4, 2011

orangechicken

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If you can turn on a slow-cooker, you can make this dish and it will turn out perfectly! Orange chicken is a favorite of mine, but the chicken is usually battered, fried, and soaked in sauce. It’s delicious, no doubt, but it’s also loaded with fat and sugar. You can make this tasty version at home, and not only save on calories, but also save money. You can’t beat that!

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This recipe originally called for chicken breasts, but last night I made it with thighs. Although they aren’t quite as lean as chicken breasts, they’re more flavorful, and about one-third of the price.

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4  4-oz. boneless, skinless chicken breasts, or 16 oz. chicken thighs

12 oz. can diet orange soda

1/4 cup soy sauce (use the low-sodium version if possible)

1 cup brown rice (buy instant brown rice and shave 45 minutes off the prep time)

Fresh or frozen stir-fry vegetables (2 bags frozen)

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Place chicken in slow cooker. Combine soy sauce and orange soda in medium bowl. Pour over chicken. Cover and cook on low for 5 to 6 hours. 

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Transfer the liquid from the slow cooker into a medium-sized sauce pan reserving 1/2 cup, and add water to make 2 cups liquid if needed. Bring to a boil. Add brown rice, cover, and cook according to the rice package directions. 

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Meanwhile, stir-fry vegetables. I use non-stick cooking spray instead of oil to save on fat. Once the vegetables are cooked, add the reserved 1/2 cup of liquid from the slow cooker and toss to coat. Allow to boil down a bit if needed.

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Plate it up, top with crunchy noodles if desired, and break out the chopsticks! I’m happy to report that between this and my baked egg rolls, my three sons actually ate all of their vegetables without me nagging them. Hooray!

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