Sriracha-Orange Chicken (slow cooker)

I found this recipe on the site, Cooktop Cove. As usual, I have tweaked it to fit my tastes, increasing the number of chicken thighs and adding salt, pepper, and paprika to the flour coating.  It is a tasty dish with sweet, heat, and sour notes from the marmalade, sriracha, and lime juice.  It is also easy and quick–about 10-15 prep time (not counting the 4 hour slow cooker time).  Serves 5-7 people.

Sriracha-Orange Chicken

2 lbs or 10-12 chicken thighs

1 cup flour

1/2 tsp. salt

1/2 tsp. pepper (I prefer fresh ground)

1/2 tsp. paprika

Sauce

1 cup marmalade

1/4 cup Sriracha sauce

Juice of two limes

Chicken Prep. Thoroughly combine flour, salt, pepper, and paprika in a bowl . Dredge each piece of chicken so it is completely coated (*see below for a time saving hint). Place pieces in one layer on the bottom of a 6 quart slow cooker.

Sauce. Combine marmalade, Sriracha sauce, and lime juice. Pour over the top of the chicken. Make sure each piece is covered.  Cook on low for 4-4 1/2 hours or until chicken is tender and orange.

Hint: Put flour, salt, pepper, and paprika in a paper or plastic bag. Shake to mix thoroughly. Toss in all of the chicken.  Shake, shake, shake until completely coated/