bone- and skinless Chicken breast halves. (Appx 6-7 oz each).
Chinese Five Spice. (+ a few optional pinches...)
cloves of Garlic.
Coconut Oil. (Optional)
In This Recipe
Wash the chicken breasts and pat them dry with paper towels.
(Then I sprinkled a few pinches of five spice over the chicken breasts and quickly gave them some stripes in a hot cast iron grill pan coated with coconut oil. This step is highly optional, and I did it only for the looks…)
Place the chicken breasts in a slow-cooker.
Peel one of the oranges and roughly cut it in chunks, then put them in the slow-cooker along with the rest of the ingredients.
Run it on low for 8 hours.
When almost done, scoop out 1/2 cup (1 dl) of the liquid from the slow-cooker and put it in a small pot.
Squeeze the juice from the other orange into the pot, stir, and let reduce until sticky.
Either serve the chicken breasts whole or slice them up, and drizzle a little bit of the orange reduction over it.