Crockpot Orange Chicken
Cook Time
240
mins
Calories
519
Serving Size
6
Carbs
6.7
Fat
13.2
Protein
88.3
Photo by:
Jeana Brilhante
description
Sweet and Tangy
ingredients
- One 4- to 5-pound whole chicken
- 1 large navel orange
- 2 Tablespoons butter, at room temperature
- 1/2 teaspoon ground allspice
- 1 medium sweet onion
- 1 Tablespoon sweet Hungarian paprika
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
directions
- Rinse and drain the chicken.
- Pat dry with paper towels.
- Run your fingers under the skin of the breast-meat and down the top of the legs to loosen the skin.
- Remove the zest from the orange with a micro-plane.
- Set the orange flesh aside.
- Combine the orange zest, butter, and allspice into a compound butter.
- Use your fingers to push the orange butter evenly under the breast-skin and down the legs.
- Slice half of the orange flesh and half of the sweet onion, placing the slices on the bottom of the crock-pot.
- Coarsely chop the remaining halves of the orange and onion.
- Stuff these pieces into the cavity of the chicken and tie legs together.
- Whisk together paprika, brown sugar, salt, and pepper.
- Sprinkle the spice mix evenly over the skin of the entire chicken.
- Place chicken, breast-side up, in the crock-pot on top of the orange and onion slices.
- Cover and cook on Low for 4 to 6 hours.