Lay orange slices in a 6 quart slow cooker. Toss the chicken with
the flour, lemon zest, 1/4 tsp salt and a few dashes of black pepper
in a large bowl; add to the slow cooker in a single layer. Combine
the chili sauce, soy sauce, ginger, and garlic in a bowl; pour over
the chicken.
Cover the slow cooker and cook on low for 7 hours. Uncover and
gently stir, breaking up the chicken into large pieces; let stand for
10 minutes.
Meanwhile, bring a large pot of water to a boil. Add the noodles and
cook as the label directs. Drain, toss with the watercress.
Season the chicken with salt and pepper. Serve over the noodles
and top with cilantro.
Originally Submitted
5/12/2015
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