Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Turn the slow cooker to high. Pour in orange juice or chicken broth. Add the cornstarch and stir until dissolved and no lumps remain. Stir in the honey. Measure in the spices and stir to blend.
Pull the skin off the chicken and discard. Trim off excess fat. Place chicken in the spice broth and turn until richly coated. Position pieces bone-side up and push down in the broth. Chop the onion and scatter overtop. Use the back of a spoon to push onion into the broth. Scatter carrots on top. Pit and coarsely chop the olives and stir in.
Cook on high for a maximum of 4 hours. Stir if you can after 3 hours so the carrots become immersed in the sauce.
Dark meat is the best choice for the slow cooker because white meat overcooks quickly. Always remove chicken skin because it becomes flabby and without a skin barrier the sauce flavors have a chance to infuse the chicken meat. Four hours is the maximum time to cook chicken in a slow cooker.
LIVEN IT UP: When the chicken dish is cooked, stir in a cup or two of frozen peas and continue heating until they’re hot, about 5 minutes.
|Per 340 g serving||Amount|
|Saturated Fat||3 g|
|Per 340 g serving||% Daily Value|