Tropical Chicken
I serve this anti-inflammatory Tropical Chicken often, and my family never seems to get tired of it. They like the way the sweetness of the molasses and orange balances the mustard and hot pepper sauce. Add veggies to your Crock-Pot and prepare a full meal.
Equipment
- Crock-Pot or Slow Cooker
Ingredients
- ¼ cup blackstrap molasses
- 2 Tbsp apple cider vinegar
- 2 Tbsp Worcestershire sauce no added sugar
- 2 tsp prepared Dijon mustard
- ½ tsp Franks hot sauce or to taste
- 2 Tbsp fresh squeezed orange juice
- 3 whole bone-in chicken breasts halved
Instructions
- In a medium bowl, mix molasses, vinegar, Worcestershire sauce, mustard, hot sauce and orange juice until well combined.
- Arrange chicken in crock. Brush sauce over chicken. Cover and cook on low 7-8 hours or on high 3-4 hours.
- Remove from Crock-Pot and serve with your favorite anti-inflammatory sides.
Notes
If you prefer to use boneless, skinless chicken breasts, cooking time should lessen or your chicken will fall apart and shred.