Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 cup orange marmalade
- 1/4 cup Sriracha sauce
- Juice of 2 limes
Preparation:
- Begin by lightly coating the chicken thighs in all-purpose flour, tapping off any excess.
- In a different bowl, whisk together the orange marmalade, Sriracha sauce, and lime juice until well combined.
- Arrange the chicken in a single layer at the bottom of a 6-quart slow cooker.
- Gently pour the marmalade-Sriracha mixture over the chicken, ensuring each piece is evenly coated.
- Secure the lid on the slow cooker and set to cook on low for 4 hours. A mid-cook stir isn’t necessary but can help to evenly distribute the sauce.
- Once cooked, the chicken will be tender, infused with a beautiful orange hue, and ready to serve.
Notes:
- For added convenience, use boneless, skinless chicken thighs for quicker preparation.
- Serve the tender chicken over rice or with your favorite side dishes for a complete meal.
- Leftovers can be stored in the refrigerator for a few days and reheated for future meals.
- Customize the spice level by adjusting the amount of Sriracha sauce to suit your taste preferences.
- Enjoy this easy and flavorful dish with minimal kitchen effort, perfect for busy weeknights or casual gatherings
Thank you. I follow your recipes. They are great. I see you from Houston, Tx.
Can you use chicken breasts and if so should the cooking time be altered?