10-01-2004, 07:13 PM
Prep: 15 min, Cook: 6:00. [ul] [li]2 lbs. boneless skinless chicken thighs, fat trimmed, cut into 1-1/2 inch pieces [li]14 ounces canned diced tomatoes, undrained [li]6 ounces tomato paste [li]1 onion, chopped [li]2 cups carrots, diced [li]1 Tbs. dried basil [li]1 tsp. dried oregano [li]1/2 tsp. dried thyme, crushed [li]1/2 tsp. rosemary, crumbled [li]2 cloves garlic, crushed [li]1/2 tsp. black pepper [li]1/2 cup fresh orange juice [li]1-1/2 tsp. sugar [li]2 Tbs. orange peel, grated [li]2 Tbs. lemon juice [li]4 slices cooked bacon, crumbled[/li][/ul]
Combine first 13 ingredients and half the orange zest in an electric slow cooker on low heat. Mix thoroughly. Cover and cook 6 to 61/2 hours, or until chicken is cooked throughout. Stir in lemon juice and remaining orange zest. Serve sprinkled with crumbled bacon.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
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Combine first 13 ingredients and half the orange zest in an electric slow cooker on low heat. Mix thoroughly. Cover and cook 6 to 61/2 hours, or until chicken is cooked throughout. Stir in lemon juice and remaining orange zest. Serve sprinkled with crumbled bacon.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
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