Slow Cooker Soy Citrus Chicken Food

SLOW COOKER CITRUS CHICKEN

Steps:

• Place orange slices in bottom of slow cooker.
• Toss the chicken in flour, lemon zest, salt and pepper.
• Add chicken to slow cooker.
• Combine chili sauce, soy sauce, sugar, ginger and garlic in a bowl.
• Pour over chicken
• Cover and cook on low for about 4 hours.
• Remove chicken from cooker and cover with foil to keep warm
• Pour remaining liquid into a sauce pan.
• Mix together 1/4 C chicken broth or water with 2 tsp cornstarch. Mix until smooth
• Add into sauce in pan and stir over medium heat until thickened.
• Spoon sauce over chicken.

CROCK POT CITRUS CHICKEN

Steps:

• 1. Squeeze out the juice of lemons and orange into crock pot (fish out the seeds). Add the well beaten egg, soy sauce, curry powder, bullion, sugar, salt, and the cornstarch blended in water and then the frozen chicken.
• 2. Shred carrots directly into the crock pot. Set on high for 3 hours.
• 3. Serve over stir fried veggies (I did cabbage) and rice or noodles.

CROCK POT CITRUS-SOY CHICKEN DRUMSTICKS RECIPE

Steps:

• Arrange the orange slices on the bottom of the crock pot in one layer.
• In a large plate or a mixing bowl, combine flour, lemon zest, salt and pepper; toss the chicken in the flour mixture.
• Add chicken to the crock pot in one single layer.
• In a small mixing bowl combine sweet chili sauce, soy sauce, lemon juice, and garlic; mix well until thoroughly incorporated.
• Pour the prepared sauce over the chicken and brush it all around the pieces.
• Cover the crock pot and cook on low for about 4 to 5 hours, or until chicken is cooked.
• Uncover and gently stir; let stand 10 minutes.
• Garnish with slices of green onions and sesame seeds.
• Serve.

SLOW COOKER CITRUS CHICKEN AND SWEET POTATO STEW

Steps:

• Combine the cilantro, olive oil, oregano, garlic, lime juice, orange juice, tomatoes, onions, bell peppers, 1 1/2 teaspoons salt and a few grinds of pepper in a food processor and pulse until it forms a chunky sauce. Add it to the slow cooker insert along with the chicken thighs, and toss together. Cover and cook on low for 5 hours.
• After 3 hours, add the sweet potatoes, nestling them underneath the chicken. About 30 minutes before the stew is done, add the kale.
• Divide the stew among four bowls and serve with hot sauce on the side if desired.

CITRUS CHICKEN

Steps:

• In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.

SLOW-COOKED SOY-GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
• Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
• Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.

SLOW-COOKER SWEET-AND-SOUR CHICKEN

Steps:

• In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours or until chicken juices run clear., In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and reserved pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice.