Slow Cooker Orange Chicken Marmalade Food

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.

ORANGE MARMALADE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season drumsticks with salt and pepper and place in an oven-proof dish.
• Bake in the preheated oven for 20 minutes.
• Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
• Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
• Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

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 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.

CRAZY ORANGE-MARMALADE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a glass or ceramic baking dish.
• Mix last 3 ingredients and pour over chicken.
• Marinate at least 2 hours in the refrigerator but no more than 24 hours.
• Bake until chicken is tender, approximately 1 1/2 hours.
• This recipe makes a delicious sauce for rice.

AMAZING SLOW COOKER ORANGE CHICKEN

Steps:

• In a small bowl, combine the first 11 ingredients; stir in molasses if desired. In a 4-qt. slow cooker, combine chicken, cornstarch, salt and pepper; toss to coat. Top with red pepper. Pour stock mixture over top. Cover and cook on low for 4 hours or until chicken is tender., Stir in broccoli. Cover and cook on high 30-40 minutes longer or until broccoli is crisp-tender. Serve with rice. Sprinkle with toppings of your choice.