tag:blogger.com,1999:blog-225485136091229166.post6961201634736913649..comments2024-03-21T00:31:14.829-07:00Comments on Foodie Family: Slow Cookers and OrangesFoodie Familyhttp://www.blogger.com/profile/01510290188435993982noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-225485136091229166.post-40089941567740955382011-10-11T08:44:20.586-07:002011-10-11T08:44:20.586-07:00I haven't tried adding the pulp and orange zes...I haven't tried adding the pulp and orange zest to the barbecued pork recipe. Sounds good.<br /><br />The benefit that I've found of using thighs versus chicken breasts in slow cooker recipes is the higher fat content of the dark meat makes it less dry. Have you ever tried mixing the meat. Then you would get the added spread of the chicken breasts, but the flavor and moistness of the thighs. Thighs are somethings cheaper, although I'm not sure that the case with the boneless skinless.<br /><br />Oh, and I love any recipe that calls for orange marmalade.Johannahttp://findmeinthelibrary.blogspot.comnoreply@blogger.com