Sweet and Spicy Citrus Crock Pot Chicken

³ Description

A go-to recipe for those busy weeknights that will leave your taste buds wanting more!

² Ingredients

•  1 medium slice (1/8" thick) Red Onions
•  1/3 cup Low Sodium Chicken Broth (Canned)
•  1/3 cup Freshly Squeezed Orange Juice
•  2 serving (serving = 1 tsp) Knorr Tamarind Soup Base
•  2 serving (serving = 1/4 tsp) McCormick Crushed Red Pepper
•  4 serving (serving = 4 oz) Smart Chicken Boneless Skinless Chicken Breast Fillets
•  4 serving (serving = 1/4 tsp) The Spice Hunter Chinese Five Spice Blend
•  1/4 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1 cup Mandarin Orange (Canned or Frozen)
•  3 tbsp chopped Scallions or Spring Onions

q Directions

Ingredients
• 1 red onion; thinly sliced
• 1/3 cup low sodium chicken broth
• 1/3 cup fresh orange juice
• 2 t tamarind paste
• ½ t crushed red pepper
• 4 skinless chicken breasts
• 1 t Chinese five-spice powder
• ½ t coconut oil
• 1 cups mandarin orange sections
• Sliced green onions (garnish)

Directions
1. Combine the onion, broth, orange juice, tamarind paste, and red pepper in the crock pot
2. Sprinkle the chicken with Chinese five-spice powder
3. Heat a large skillet over medium-high heat, and melt the coconut oil in the pan
4. Cook the chicken until both sides are browned; about 6-8 minutes
5. Arrange the chicken, in a single layer, over the onion mixture
6. Place the orange slices over the chicken
7. Cook on low for 4 hours
8. Serve the chicken over brown rice with the sauce

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