Recipe by: Designs by Jeanne R
I can’t tell you how delicious these are! You’ll notice I’ve separated some of the flavorings and seasonings, some cook with the chicken, and the rest added at the end. I like the layering of flavors here, and the freshness it brings by reintroducing some of the same seasonings again at the end, along with the zip of the pepper flakes, orange rind and fresh green onions. Adding the vegetables at the very end, ensures that they remain crisp.
1 – 1/2 lbs boneless, skinless chicken breasts
4 heaping tablespoons orange juice concentrate (separated)
2 tablespoons +1/8 cup soy sauce (separated)
3/4 teaspoon ground ginger (separated)
1 teaspoon garlic, minced
1 – 2 teaspoons salt (separated)
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/2 red onion, thinly sliced then rough chopped
1/2 cup carrots, grated
1/2 cup frozen peas
1 – 8 oz can water chestnuts, thinly sliced, then rough chopped
1/2 head of small green cabbage, thinly sliced, then rough chopped
2 green onions, chopped (for garnish)
iceberg or butter lettuce
In a slow cooker, add the chicken, 2 tablespoons soy sauce, 1 heaping tablespoon orange juice concentrate, garlic, 1/4 teaspoon ground ginger, 1 teaspoon salt, and black pepper. Cook the chicken until it becomes tender. Shred the chicken into a few pieces, then place a manageable amount in the food processor, pulsing a few times until just chopped. Place this batch back into the slow cooker, then repeat with the remaining chicken. Add the vegetables, the remaining ginger, salt, soy sauce, orange juice concentrate, and red pepper flakes into the slow cooker, (except for the green onions & orange zest) and heat until the vegetables are crisp-tender. Stir in the orange rind, taste to adjust seasonings, and top with the green onions. Serve with crisp lettuce and additional soy sauce if desired.
A note about slow cookers: I think there’s a common misconception that slow cookers are only good for roasts, stew, chili, and dishes that are full of liquid. The truth is, slow cookers can be used with very little liquid (as this recipe demonstrates) due to the fact that very little liquid is lost while cooking. In fact, my favorite way to cook baked potatoes are in the slow cooker. Just wash & scrub the potatoes, pierce them with a fork, sprinkle them with coarse salt, and place them in the slow cooker without any additional liquid. You’ll be amazed at the result!