Description
A tender, fragrant chicken dish simmered in a slightly sweet sauce, perfect for cozy weeknights and seasonal celebrations.
Ingredients
- 4 boneless, skinless chicken breasts (use halal chicken)
- 1/2 cup light brown sugar, packed
- 1/4 cup honey
- 1/4 cup fresh orange juice
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Optional: 1 cup diced apples or pears for extra fall flavor
Instructions
- Prep the crock pot and chicken: Pat the chicken dry and season lightly with salt and pepper. Place the pieces in a single layer in the bottom of a 6-quart slow cooker.
- Make the angel sauce: In a small bowl whisk together brown sugar, honey, orange juice, melted butter, vanilla, cinnamon, and nutmeg until smooth. Pour the mixture evenly over the chicken.
- Add fruit (optional): Scatter diced apples or pears over the chicken for a seasonal touch and extra moisture.
- Cook low and slow: Cover and cook on LOW for 210-240 minutes or HIGH for 120-150 minutes, until the chicken reaches 165°F and is fork-tender.
- Thicken the sauce: Remove the chicken to a serving dish and stir the cornstarch slurry into the crock pot. Replace the lid and let it cook on HIGH for 5-10 minutes until the sauce thickens.
- Serve warm: Spoon the glossy sauce over the chicken and, if you like, top with a light streusel or toasted sliced almonds.
Notes
Use consistent chicken pieces to ensure even cooking. A cornstarch slurry is crucial for a velvety sauce.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American