Simply Smashing Slow Cooker Citrus Chicken

I really love my new slow cooker with a timer and that great oval shape.  I have made some really yummy suppers in it.  As I have said before, I am not a fan of overcooked vegetables so I am rather choosy in what I make if it has to cook for 4 hours.  This citrus chicken is a variant on a recipe in that gf slow cooker cookbook by Carrie Forbes that I bought last fall.

I changed boneless chicken breast into thighs with bones; more flavor as far as I am concerned.  I didn’t have orange marmalade so I used some of my homemade lemon marmalade.  I added some slices of lemon.  All to the good of the flavor parade.  It was addictively fantastic served over brown rice with a side of asparagus.  I made the rice the night before so all I had to do was heat my serving of rice and top with the hot chicken.

Another lovely easy meal is created in my magical time machine slow cooker!.  Not that pretty to look at, maybe slightly more handsome than the Peruvian chicken.  But oh the flavor!  Serves 4 if you can restrain yourself from eating more than one thigh.  I used 4 in my recipe; I think you could put in up to 6, less sauce per serving which I frankly object to as this sauce is the bomb! I ate it four days in a row and each night I couldn’t wait for dinner because of this sauce and this dish.  One of those recipes where the results seem more than the sum of the ingredients.

citrus chicken, blueberry muffins 020

Citrus Chicken Thighs

4-5 chicken thighs

1 medium onion diced

½ cup orange juice; I made mine from concentrate

3 tbsp. orange or lemon marmalade

1 tbsp. brown sugar

1 tbsp. apple cider vinegar

1 tbsp. Worcestershire sauce (GF of course)

1 tsp. Dijon mustard

½ a lemon sliced in ¼ inch thick rounds

1 tbsp. cornstarch mixed with 2 tbsp. hot water

Grated rind of one naval orange


Spray the inside of your slow cooker with cooking spray.  Lay the chicken thighs in the bottom.  I left the skins on but I am sure you could remove them if that is your preference.  Top with the onions.  Mix the oj, marmalade, brown sugar, vinegar, Worcestershire sauce and mustard in a small bowl.  Pour over the chicken. Top with the lemon slices.  Cook 4 hours on high.  Add the cornstarch water mix, cook ten more minutes. Add the grated rind and stir. It’s that simple!  I serve it over rice.  I sided it with asparagus once and with a lovely salad of greens, european cucumber, chickpeas and avocado with my own vinaigrette another evening. Enjoy!

Lemon Marmalade Is A Fantastic Topper

Greek yogurt is the latest power dairy snack, favored by teachers, moms, office workers and many others seeking a portable tasty yet healthy snack.  I eat it too.  But sometimes I want a more basic, yet way above average, yogurt.  My little secret for great yogurt is the brand; Stonyfield Organic.  I buy the large 32 ounce container of plain unflavored; cheaper than small ones and I can use a bit for cooking and the rest for lunch or snacks.  I usually get the one percent low fat yogurt.  Organic milk makes amazingly creamy flavorful yogurt, far superior to any made with non-organic milk.

Occasionally I treat myself to Stonyfield’s whole milk yogurt. This is thick, creamy and oh so delicious.  The top layer is like cream yogurt; crazy yummy!  I eat a dish of this yogurt with fresh jam, all that jam that I don’t eat on toast anymore.  I know, whole milk. But sometimes you have to enjoy the best that life can give you and frankly experts say that non-fat yogurt is less healthy than yogurt with some fat.  Go on, live wild and try this fabulous organic yogurt.

yogurt and apple crisp 028

You can also enjoy this yogurt with honey drizzled on top.  Sprinkled with my homemade granola it is very healthy, filling, and delightful tasting.  It is also a great topping for apple crisp, smooth delicate flavor to match with the spicy crisp.

My latest version is with homemade lemon marmalade spooned on top.  Simple, clean tasting and tangy, a perfect after work snack before doing afternoon tasks.

yogurt and apple crisp 001

Here is the lemon marmalade recipe if you want to whip up a batch.  It is much in favor with my friends and family. Great on toast too.  I bet it will taste great made with regular lemons too.  It is pretty easy to do; lots of chopping up lemons and stirring the preserves as they cook.  But the effort is well worth it as the lemony flavor is outstanding and buying some at a store will set you back quite a bit for a small jar. Yours will have more fruit in it and less stuff; two ingredients if you don’t count the water!  Make your jam reputation on this winter treat!

lemon delivery box 001

Lemon delivery from my brother Robert in Texas. Yumm!

Meyer lemons are very fragrant and have a less sour taste.  The rind is quite edible. I make candied lemon peel sometimes after making lemoncello.  That is another blog post though!

Meyer Lemon Marmalade


6 or 7 Meyer lemons (1 1/2 pounds)

4 cups water

4 cups sugar

Special equipment:

Cheesecloth or small fabric bag to put seeds in

Kitchen string

The day you can it up:  you will need 6 half pint Mason jars, heated to boiling in a big pot of water.  Along with the lids and rings also heated.  The lids must be new ones.  You shouldn’t boil them more than a few minutes; turn down to low.


Halve lemons crosswise and remove seeds and reserve them. Quarter each lemon half and thinly slice. Tie seeds in a cheesecloth bag.  Combine with bag of seeds and water in a 5-quart nonreactive heavy pot (I use my cast iron enamel coated pot) and let mixture stand, covered, at room temperature 24 hours.

Bring lemon mixture to a boil over moderate heat. I leave the seeds in for this part too.  Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Remove seeds; let the liquid drain off into the pot; full of pectin so your marmalade sets up!

Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 25 to 40 minutes.  I scoop out any seeds that got in by accident!

Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids and rims.

Put jars in a water-bath canner or in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely. The lid should vacuum seal within minutes of you setting them to dry and cool.

lemon marmalade 001

This is two batches together. That white stuff is gf flour mix on my cutting board.

I like to let it ripen for 3 or 4 weeks before opening a jar. The jarred marmalade keeps a year in a cool dry place out of the sun; basement shelf works great.

Any extra marmalade that isn’t enough for a jar goes in the fridge and gets eaten within a few weeks.  Original recipe came from epicurious. com.