Chicken Lorange For Crock Pot Food

CROCK POT ORANGE CHICKEN

Steps:

• Cut chicken breasts into bite-size pieces. Place in the slow cooker.
• Sprinkle flour over chicken and toss well to coat.
• In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.
• Serve with rice.

CHICKEN L'ORANGE

Steps:

• Saute chicken in butter 8 to 10 minutes.
• Remove; set aside.
• Mix cornstarch and juice.
• Stir in 57 sauce and marmalade.
• Pour into skillet.
• Cook on low heat until thickened.
• Put chicken in sauce.
• Heat; serve on top of rice sprinkled with almonds and orange zest.

SLOW COOKER BARBEQUE CHICKEN

Steps:

• Put chicken breast halves in a slow cooker.
• Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
• Cook on Low for 4 to 6 hours.

SLOW COOKER WHOLE CHICKEN WITH LEMON

Steps:

• Place carrots and onion in the cavity of the chicken. Rub the skin with butter and place in the slow cooker.
• Cut lemon in half and squeeze juice all over the chicken. Cut juiced lemon halves into wheels and place around chicken. Sprinkle parsley, salt, poultry seasoning, thyme, and paprika over top.
• Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

SLOW-COOKER WHOLE ORANGE CHICKEN

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
• Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
• Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
• Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
• Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

WHOLE CHICKEN SLOW COOKER RECIPE

Steps:

• Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
• Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
• Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

AMAZING SLOW COOKER ORANGE CHICKEN

Steps:

• Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
• Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
• Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.

CHICKEN L'ORANGE FOR CROCK POT

Steps:

• Combine thawed orange juice and marjoram in shallow dish.
• Dip each breast in orange juice mixture and put in Crock pot.
• Pour remaining sauce over breasts, then cover; cook on Low 7- 9 hours or on High: 4- 5 hours.
• Stir water and cornstarch together and then add to the sauce left in the crock pot at the end of the cooking time to thicken it.

ORANGE CHICKEN CROCK POT

Steps:

• Combine salt, cayenne pepper, chili powder and paprika.
• Sprinkle over chicken.
• Set aside.
• Place onion, celery, bell peppers and garlic in bottom of slow cooker.
• Place chicken on top.
• Mix orange juice, peel, honey, Worcestershire sauce and ginger.
• Pour over chicken.
• Cook for 6 to 8 hours on low.

SLOW-COOKER ORANGE CHICKEN

Steps:

• Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside., In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thickened and noodles are tender, 15 minutes longer. Serve with green onions.

CROCK POT HONEY ORANGE CHICKEN

Steps:

• Place frozen thighs in the crock pot.
• Whisk remaining ingredients except broccoli, cornstarch, water and rice together and pour over chicken.
• Cook on low 4 to 5 hours.
• If using broccoli, add to crock pot 1 hour before chicken is done.
• Before serving, remove chicken and broccoli to serving dish and keep warm.
• Turn crock pot on high.
• Stir cornstarch into water and add to crock pot.
• Stir occasionally until it thickens and bubbles.
• Serve over the cooked rice.