Serves: 6
Total Calories: 177
1. Rinse chicken, pat dry, and cut into 1 1/2-inch chunks.
2. In a 3-quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, splenda, cinnamon, and cumin mix lightly. Pour in orange juice and sherry. Cover and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours).
3. Skim and discard fat from cooking liquid, if necessary then blend in xanthan gum or other thickener. Increase cooker heat setting to high cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt.
This Chili-Orange Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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