Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker orangeglazed chicken with roasted winter vegetables
- Easy to Make: This recipe is perfect for busy weeknights, as it requires minimal preparation and cooks to perfection in the slow cooker.
- Delicious and Nutritious: The combination of chicken, winter vegetables, and orange glaze provides a balanced and satisfying meal that's both healthy and delicious.
- Customizable: You can easily customize this recipe to suit your tastes and dietary preferences by substituting different vegetables or using alternative seasonings.
- Perfect for Meal Prep: This recipe makes a large batch, making it perfect for meal prep or feeding a crowd.
- Slow Cooker Friendly: The slow cooker does all the work, leaving you free to focus on other things while your meal cooks to perfection.
- Orange Glaze: The orange glaze adds a sweet and sticky element to the dish, balancing out the savory flavors of the chicken and vegetables.
- Roasted Vegetables: The roasted winter vegetables add a nice crunch and texture to the dish, providing a satisfying contrast to the tender chicken.
- Comforting and Warming: This recipe is perfect for cold winter nights, as it provides a comforting and warming meal that's sure to become a favorite.
Ingredient Breakdown
The key ingredients in this recipe are chicken breasts, orange marmalade, soy sauce, honey, garlic, and winter vegetables such as carrots, Brussels sprouts, and sweet potatoes. The chicken breasts provide the protein component of the dish, while the orange marmalade, soy sauce, and honey combine to create a sweet and sticky glaze. The garlic adds a pungent flavor, while the winter vegetables provide a nice contrast in texture and flavor. When selecting these ingredients, be sure to choose fresh and high-quality options to ensure the best flavor and texture.
How to Make slow cooker orangeglazed chicken with roasted winter vegetables
Start by preparing the ingredients, including chopping the vegetables and mincing the garlic. This will ensure that everything is ready to go when you start cooking.
Place the chicken breasts in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This will ensure that the chicken is tender and juicy.
In a small bowl, whisk together the orange marmalade, soy sauce, and honey to create the glaze. This will provide a sweet and sticky element to the dish.
Toss the chopped vegetables with olive oil, salt, and pepper, and roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender and lightly browned.
Once the chicken is cooked and the vegetables are roasted, assemble the dish by placing the chicken on top of the vegetables and brushing with the orange glaze.
Serve the slow cooker orange-glazed chicken with roasted winter vegetables hot, garnished with fresh herbs and a side of your favorite grains or noodles.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your slow cooker orange-glazed chicken with roasted winter vegetables.
Cook the chicken until it reaches an internal temperature of 165°F (74°C), but avoid overcooking to ensure it remains tender and juicy.
Taste the glaze as you go and adjust the amount of orange marmalade, soy sauce, and honey to suit your taste preferences.
Add aromatics such as onions, carrots, and celery to the slow cooker with the chicken for added flavor and depth.
Experiment with different winter vegetables such as Brussels sprouts, sweet potatoes, and parsnips to add variety and texture to the dish.
Garnish the slow cooker orange-glazed chicken with roasted winter vegetables with fresh herbs such as parsley, thyme, or rosemary for added freshness and flavor.
Common Mistakes to Avoid
-
Overcooking the Chicken: Overcooking the chicken can result in dry and tough meat. Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C), but avoid overcooking.
Fix: Check the chicken regularly and remove it from the slow cooker as soon as it reaches the desired temperature.
-
Not Browning the Vegetables: Failing to brown the vegetables can result in a lack of flavor and texture. Make sure to roast the vegetables in the oven until they are tender and lightly browned.
Fix: Toss the vegetables with olive oil, salt, and pepper, and roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender and lightly browned.
-
Not Adjusting the Glaze: Failing to adjust the glaze to taste can result in a dish that is too sweet or too savory. Make sure to taste the glaze as you go and adjust the amount of orange marmalade, soy sauce, and honey to suit your taste preferences.
Fix: Taste the glaze regularly and adjust the amount of orange marmalade, soy sauce, and honey to suit your taste preferences.
-
Not Using Aromatics: Failing to use aromatics such as onions, carrots, and celery can result in a lack of flavor and depth. Make sure to add aromatics to the slow cooker with the chicken for added flavor and depth.
Fix: Add aromatics such as onions, carrots, and celery to the slow cooker with the chicken for added flavor and depth.
Variations & Substitutions
Replace the chicken with tofu or tempeh and add more winter vegetables such as Brussels sprouts, sweet potatoes, and parsnips.
Replace the soy sauce with gluten-free tamari or coconut aminos and use gluten-free oats or brown rice as a side dish.
Add red pepper flakes or sriracha to the glaze for an extra kick of heat.
Replace the orange marmalade with lemon juice and zest for a bright and citrusy flavor.
Storage & Make-Ahead
Store the cooked chicken and vegetables at room temperature for up to 2 hours. Make sure to cover the dish with plastic wrap or aluminum foil to prevent drying out.
Store the cooked chicken and vegetables in the refrigerator for up to 3 days. Make sure to cool the dish to room temperature before refrigerating and cover with plastic wrap or aluminum foil.
Store the cooked chicken and vegetables in the freezer for up to 2 months. Make sure to cool the dish to room temperature before freezing and cover with plastic wrap or aluminum foil. Reheat the dish in the oven or microwave until hot and steaming.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of protein?
Yes! You can use different types of protein such as pork, beef, or tofu. Just adjust the cooking time and method according to the protein you choose.
Can I add other vegetables to the dish?
Yes! You can add other winter vegetables such as parsnips, turnips, or rutabaga to the dish. Just adjust the cooking time and method according to the vegetables you choose.
Can I make this recipe gluten-free?
Yes! You can make this recipe gluten-free by replacing the soy sauce with gluten-free tamari or coconut aminos. Just make sure to check the labels of the other ingredients to ensure they are gluten-free.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Just cook the chicken and vegetables on low for 6-8 hours or high for 3-4 hours.
Can I serve this recipe at a dinner party?
Yes! This recipe is perfect for a dinner party. Just make sure to adjust the serving size and cooking time according to the number of guests you are serving.
slow cooker orangeglazed chicken with roasted winter vegetables
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup orange marmalade
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp garlic powder
- 1 large onion, sliced
- 2 large carrots, peeled and sliced
- 2 large Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Step 1: Prepare the glaze. In a small bowl, whisk together the orange marmalade, honey, soy sauce, grated ginger, and garlic powder until smooth.
- Step 2: Season the chicken. Place the chicken in the slow cooker and season with salt and pepper.
- Step 3: Add the glaze and vegetables. Pour the glaze over the chicken and add the sliced onion, carrots, and Brussels sprouts.
- Step 4: Cook the chicken and vegetables. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 5: Roast the vegetables. About 30 minutes before serving, toss the vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until tender and caramelized.
- Step 6: Serve. Serve the chicken with the roasted vegetables and spoon some of the glaze over the top.
Recipe Notes
- You can also use pork or beef in place of chicken, if desired.
- To make ahead, prepare the glaze and store it in the refrigerator for up to 3 days.
- You can adjust the amount of ginger and garlic to your taste.
- For a crispy skin, broil the chicken for 2-3 minutes after cooking, watching closely to prevent burning.
