Recipe of the Week – California Chicken

Submitted by Dave Hutchins

Yield: 8 to 9 servings


3 pounds boneless, skinless chicken thighs
1 cup orange juice
1/3 cup chili sauce
2 tablespoons light soy sauce
1 tablespoon molasses
1 teaspoon dry mustard
2 garlic cloves, minced
1/4 cup minced onion
2 tablespoons chopped fresh green bell pepper
3 medium, fresh oranges, peeled and separated into slices


Layer chicken in slow cooker. In separate bowl, combine orange juice, chili sauce, soy sauce, molasses, dry mustard, garlic and onion. Pour over chicken. Cover. Cook on low 4 to 6 hours, or until chicken is tender but not dry. Stir in chopped green pepper and orange slices. Cover and heat 30 minutes longer.

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