Tangy Chicken
Submitted by philsbaby
Slow cooker tangy chicken simmered in a sweet pineapple-orange and ketchup sauce with warm spices. A dump-and-go crockpot dinner served over fluffy couscous. Set it and forget it.
YIELD
6 servingsPREP
30 minCOOK
5 hrsREADY
6 hrsThis is the ultimate set-it-and-forget-it chicken dinner.
Frozen chicken pieces go straight into the crockpot with a sauce made from pineapple-orange juice concentrate, ketchup, and lemon juice that turns sweet, tangy, and sticky as it simmers all day.
A cheesecloth sachet of whole cinnamon, allspice, and cloves floats in the pot, infusing everything with warm spice without leaving any bits behind.
Tapioca stirred into the sauce thickens it naturally, so by dinnertime you’ve got glossy, cling-to-the-chicken sauce without any extra work.
Spoon it all over hot couscous and let the juices soak in.
Pro Tips
- Frozen chicken is fine here. The long, low cook time means frozen pieces thaw and braise gently without drying out.
- Don’t skip the tapioca. It’s an old-school slow cooker trick that thickens the sauce beautifully without flour or cornstarch.
- Skim the fat before serving. A quick pass with a spoon across the surface makes the sauce cleaner and lets those fruity, spiced flavors really shine.
Ingredients
Directions
FOR SAUCE: in a small bowl combine juice concentrate, ketchup, and lemon juice.
Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir.
FOR SPICE BAG: place cinnamon, allspice, and cloves in cheesecloth and tie.
Add bag to cooker. Place frozen chicken pieces in crockery cooker.
Pour remaining sauce over chicken.
Cover; cook on low-heat setting 10 to 12 hours or high-heat setting 4½ to 4½ hours.
Discard spice bag. Transfer chicken to a serving platter.
Skim fat from sauce.
Serve sauce and hot couscous with chicken.
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