Crock Pot Candied Chicken Food

CANDIED CHICKEN BREASTS

Steps:

• Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
• Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.

CROCK POT SOUTHWESTERN CORN CHOWDER WITH CHICKEN AND GREEN CHILES

Steps:

• Directly in your slow cooker insert, whisk together milk and cornstarch.
• Add corn, potatoes, onions, cream-style corn, salsa, black beans, green chiles, chili powder, garlic powder, salt, cumin, black pepper, and oregano. Stir to combine thoroughly.
• Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.
• Cook on low (6-8 hours), or on high (5 hours).
• Just before serving, use two forks to shred the chicken. Or, remove the chicken from the slow cooker onto a plate or cutting board and cut it into small cubes, and then return the chicken to chowder in the slow cooker.
• Serve chowder sprinkled with cilantro and cheese, if desired.

CROCK-POT® CANDIED SPICED NUTS RECIPE

Steps:

• Lightly grease the slow cooker bowl. Place nuts in the slow cooker.
• In a small bowl, mix both sugars and cinnamon and add to slow cooker. Stir together to mix well.
• Add water and stir well again.
• Set the slow cooker on HIGH and cook for 3 hours. Stir every 20 to 30 minutes.
• Once done, place nuts on a large parchment paper lined sheet. Sprinkle with nutmeg and ginger, gently toss. Let nuts cool completely.
• Store in air tight container.

SLOW COOKER CANDIED SWEET POTATOES RECIPE (WITH MARSHMALLOWS)

Steps:

• Spray slow cooker with nonstick cooking spray.
• Spread chopped sweet potatoes in the bottom of the slow cooker.
• In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar.
• Pour over the top of the sweet potatoes and place lid on the slow cooker.
• Cook on low for 4-6 hours or high for 2-3.
• Once cooked, pour all the contents from your slow cooker into a baking dish.
• Top with marshmallows and broil in oven until marshmallows are golden brown (mine took about 45 seconds!).

CROCK POT CANDIED CHICKEN

Steps:

• Place your chicken in the crock pot. Cover with brown sugar, pepper, garlic and soy sauce. Add the vinegar and soda.
• Cover and cook on low for 6-8 hours. I cooked it for 6 hours and the chicken was a bit too done -- I think I'll cook it for closer to 5 hours on low--tops. It cooked up really quick. It will differ slightly also if the chicken is frozen or thawed. It was VERY yummy though! Just watch your chicken--you know your crock pot best too.

OUR 30+ BEST CROCK POT APPETIZERS (+SLOW COOKER BOILED PEANUTS)

Steps:

• Wash the peanuts in the shell in a colander to remove debris and dirt.
• Put the peanuts, salt, and water in a slow cooker.
• Cook for 5-6 hours on high until the peanuts are tender.

SLOW COOKER CANDIED CARROTS

Steps:

• Place the carrots in the slow cooker.
• Sprinkle the brown sugar, cinnamon, nutmeg. and salt.
• Pour in the water and stir.
• Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
• Serve and enjoy!

CROCKPOT SPICY CHINESE CHICKEN

Steps:

• First let's make the sauce:
• In a large bowl add your coconut aminos, stock, honey, garlic, ginger, and chili flakes.
• In a separate small bowl whisk 2 Tbsps arrowroot powder with 2-3 Tbsps water, until well dissolved. Pour this in with your aminos mixture from above and whisk everything together until really well combined.
• Place your chicken pieces, 1/4 cup gf flour (or arrowroot powder), Chinese 5 spice mix, sea salt and pepper in a large bowl. Toss until evenly coated.
• Heat oil in a heavy skillet over medium-high heat.
• Add your coated chicken pieces to the hot oil, shaking off the excess starch.
• Cook stirring occasionally until evenly golden brown.
• Add your browned chicken into the crockpot.
• Pour the prepared sauce on top.
• Cover and cook on LOW for 2 - 4 hours or on HIGH for 1 - 2 hours.
• Once time is up, add dried red chili peppers, red bell pepper, zucchini and baby corn into your crockpot.
• Stir well to coat with the thickened sauce, cover and continue cooking on 'high' for 30 minutes until veggies are tender and pierce easily with a fork.
• Once the chicken is cooked through and veggies are tender, sprinkle with peanuts.
• Serve with cooked brown rice, and garnish with sesame seeds and sliced green onion.
• Enjoy!