Crock Pot Orange Chicken With Sweet Potatoes Food

CROCK POT ORANGE CHICKEN AND SWEET POTATOES

Steps:

• In a medium to large crock pot, place the sweet potatoes in the bottom.
• Rinse the chicken and pat it dry.
• Combine the flour, salt, nutmeg, cinnamon, pepper, and garlic powder.
• Coat the chicken in the flour mixture.
• Place the chicken pieces on top of the sweet potatoes.
• Combine the soup with the mushrooms, orange juice, orange rind, brown sugar and the four.
• Pour over the chicken breasts.
• Cover and cook on Low for 6-8 hours or on high for 3-4 hours.
• Serve over rice.

ORANGE CHICKEN WITH SWEET POTATOES

Steps:

• Layer sweet potatoes in a 3-qt. slow cooker. In a large bowl, combine 2/3 cup flour and seasonings; add chicken, 1 piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in butter until lightly browned, 3 minutes on each side. Arrange chicken over sweet potatoes. , Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange zest until blended. Add mushrooms; pour over chicken. Cover and cook on low until chicken and potatoes are tender, 3-4 hours. Serve with rice.

CROCKPOT CHICKEN AND SWEET POTATOES

Steps:

• Gather the ingredients.
• Sprinkle both sides of the chicken with the salt, cayenne pepper, paprika, curry powder, and ginger.
• Rub the spices into the chicken.
• Place the sweet potatoes and the chopped onion in a 3 1/2- to 4-quart slow cooker.
• Lay the chicken on top.​
• Add the peach preserves, vinegar, and soy sauce .
• Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.
• Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth.
• Add this mixture to the slow cooker and stir gently to combine.
• Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce has thickened.
• Serve hot and enjoy.

CROCK POT ORANGE CHICKEN WITH SWEET POTATOES

Steps:

• Wash, peel and cut the sweet potatoes into quarters than place them in a single layer in the bottom of a 7 quart slow cooker or use the Crock Pot Casserole slow cooker like I have.
• Season the sweet potatoes with salt and pepper.
• Place the boneless chicken thighs on top of the sweet potatoes in a single layer and salt and pepper them.
• In a small bowl or a spouted measuring cup mix the orange marmalade, chicken broth and minced garlic. Mix well and pour over the top of the sweet potatoes and chicken in the crock pot.
• Cover the slow cooker and cook on high for 3-4 hours or low for 5-6 hours. Cooking time will vary. Chicken is done when the internal temperature of the thickest piece has reached 165 Fahrenheit on a meat thermometer.
• When the chicken thighs are done cooking transfer the chicken and sweet potatoes from the slower to a serving platter.
• Carefully using kitchen mitts lift the hot slow cooker crock from the base and pour the pan drippings into a medium sauce pan and heat to boiling. Mix the cornstarch with the water and pour into the saucepan. Whisk and return to a boil whisking until thickened. Remove the sauce pan from the heat and pour the glaze over the chicken and sweet potatoes before serving.
• Serve chicken and sweet potatoes over a bed of cooked white rice or cooked quinoa.

ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES

Steps:

• Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
• In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
• Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
• Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

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.

SWEET ORANGE CHICKEN

Steps:

• Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

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.

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.

CROCK POT ORANGE CHICKEN WITH SWEET POTATOES

Steps:

• Place sweet potatoes in bottom of a med to large slow cooker.
• Rinse chicken breasts and pat dry.
• Combine flour, salt, nutmeg, cinnamon, pepper and garlic powder.
• Thoroughly coat chicken in flour mixture.
• Place chicken on top of sweet potatoes.
• Combine soup with remaining ingredients.
• Stir well and pour over chicken and sweet potatoes.
• Cover and cook on low 8-10 hours or high 4 hours.

CROCKPOT ORANGE CHICKEN RECIPE - (4.1/5)

Steps:

• Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.