Orange Slow Cooker Crock Pot Chicken Food

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.

SLOW COOKER ORANGE CHICKEN

Steps:

• Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
• Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.
• To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
• To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.
• Pour mixture over the chicken, using a spoon to distribute the sauce as necessary, making sure all pieces are coated.
• Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
• Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with sesame seeds, green onions, optional orange wedges, and serve immediately.

SLOW COOKER ORANGE CHICKEN

Steps:

• Toss chicken with flour in slow cooker.
• Stir in all remaining ingredients; cover with lid.
• Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Serve with hot cooked rice and green beans.

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.

SLOW COOKER ORANGE CHICKEN BREASTS

Steps:

• Season the chicken breasts with salt and pepper.
• Heat a large sauté pan and add a couple of tablespoons of oil.
• Sear the chicken, skin side down, until well browned.
• Turn and brown the other side.
• Place the chicken breasts into the slow cooker and add the orange juice concentrate.
• Don't dilute with water.
• Cook for 3 hours on high or 5 to 6 hours on low.
• Remove the chicken and keep it warm.
• Degrease the sauce with a ladle and stir the sour cream into the sauce.
• Serve each chicken breasts with some of the sauce poured over the top.

CROCK POT ORANGE CURRY CHICKEN

Steps:

• PREPARATION:.
• In 3-4 quart crock pot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
• In small bowl, combine whipping cream and cornstarch and blend with wire whisk.
• Stir into crock pot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and cashews.

SHREDDED SLOW COOKER HONEY CHICKEN

Steps:

• Place all 3 chicken breasts into Crock Pot, thawed or frozen.
• Mix remaining ingredients in a large mixing bowl and whisk together until full blended. Pour over chicken.
• Cook on low 6 1/2 hours for frozen chicken, and 5 1/2 hours for thawed chicken. Use a large fork or two to pull apart the chicken breasts into shredded bits and mix with the sauce. Let sit on low for another 20 minutes.
• Stir and enjoy!
• Makes 4 large portions or 6 sandwich sized portions with plenty of sauce and great teriyaki barbecue flavor!