Slow Cooker Sweet And Tangy Chicken Food

SWEET AND SPICY CHUTNEY SLOW COOKER CHICKEN

Steps:

• Combine garlic, red pepper, ginger, lime zest and juice, brown sugar, evoo, onion, vinegar, raisins, mango, chicken, salt, and pepper in a reusable storage bag. Allow to marinate at least 4 hours or overnight. Preheat slow cooker to low. Transfer ingredients to slow cooker, cover, and cook for 4 hours. Serve with rice, potatoes and favorite vegetable. Looking for more Slow Cooker Recipes? Click here for 18 hot recipes for your slow cooker. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

SLOW COOKER SWEET AND TANGY CHICKEN

Steps:

• In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
• Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
• Cover, and cook on Low for 8 to 9 hours.

SWEET AND SPICY SLOW COOKER CHICKEN

Steps:

• Mix brown sugar, water, soy sauce, vinegar, sriracha, garlic, and ginger together.
• Place chicken legs in a slow cooker, pour sauce over the chicken.
• Set slow cooker on high for 3 1/2 hours.
• After the 3 1/2 hours, remove chicken from slow cooker and place the sauce in a saucepan and bring it to a boil.
• Mix cornstarch with water and pour into sauce.
• Simmer sauce on medium-low for 15 minutes.
• Allow sauce to cool for 5 minutes, it will thicken.
• Spread the sauce over the chicken legs.
• Garnish with green onions and sesame seeds.

SLOW COOKER SWEET & SPICY CHICKEN (GF, DF)

Steps:

• Cut chicken thighs into bite-size chunks and place into a 6-quart slow cooker.
• Cut the veggies as noted above. Place in a bowl and refrigerate until ready to use, as noted below.
• In a medium bowl, whisk together the apricot jam, garlic, soy sauce or coconut aminos, mustard, onion, salt, ginger, and red-pepper flakes. Pour over the chicken.
• Cover and cook on low for 4 to 5 hours. Check chicken at the 4-hour mark, if it's not cooked through, continue cooking. Once the chicken is cooked through, add the sliced bell peppers and broccoli florets. Then, continue cooking on low until veggies are al dente (about 30-45 minutes).
• Use a slotted spoon to remove chicken and veggies from slow cooker and place in a serving dish. Whisk in the arrowroot powder to thicken the sauce, if desired.
• To serve, ladle the sauce over the chicken and veggies. Serve over basmati rice or cauli-rice.
• To Freeze: Place the veggies into a freezer-safe container and freeze. Add the diced chicken to a separate freezer-safe container, top with the sweet-n-spicy sauce, and freeze.
• To Prepare: Thaw the chicken mixture and veggies in the refrigerator overnight. When ready to cook, follow the instructions above beginning in Step 4. Easy and delicious!

SLOW-COOKER SWEET-AND-SPICY CHICKEN

Steps:

• In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes.
• In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).

SWEET AND SPICY SLOW COOKER CHICKEN

Steps:

• Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours.
• Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste.
• Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

SLOW COOKER SWEET AND SPICY CHICKEN WITH VEGGIES

Steps:

• Start by laying the chicken thighs in the bottom of the slow cooker. Spread over the barbecue sauce. Sprinkle over the brown sugar, red pepper flakes, black pepper, garlic and cilantro over the chicken and barbecue sauce. Pour over the Italian dressing.
• Cover and cook on HIGH for 4 hours. Don't open the lid during the cooking time.
• After the cooking time is up. Add the sugar snap peas and squash.
• Cover the slow cooker again, and cook for an additional hour on HIGH.
• Serve over rice and enjoy!

SLOW COOKER SWEET AND SPICY CHICKEN

Steps:

• Stir together the soy sauce, brown sugar, chili garlic paste, garlic, and ginger in the bottom of the slow cooker. Add the chicken and stir to coat the chicken completely.
• Cook on low for 4 hours or until chicken is fully cooked. Shred using two forks.
• Optional but highly recommended: Add the liquid from the slow cooker into a small sauce pan. Bring to a boil and boil for 8-10 minutes until it reduces by half and thickens. Toss chicken in this sauce or drizzle on top.

SWEET 'N' TANGY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

SWEET AND TANGY CHICKEN

Steps:

• Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.

SLOW COOKER SWEET AND TANGY CHICKEN

Steps:

• In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
• Arrange 4 of the chicken breasts in the bottom of a slow cooker.
• Pour half of the barbecue sauce over the chicken.
• Place remaining chicken in slow cooker, and pour remaining sauce over the top.
• Cover, and cook on Low for 8 to 9 hours.

SLOW COOKER COCA COLA CHICKEN

Steps:

• Spread the chicken breasts in the bottom of a 6-quart crockpot.
• Sprinkle the pepper, minced onion flakes, and garlic salt over the chicken. Pour ½ cup of the barbecue sauce over the chicken.
• Pour 1 cup Coca-Cola into the slow cooker.
• Cover and set on a high setting for 4 hours or low for 6 to 7 hours.
• After the chicken has cooked for about 3 hours on high (or 5 hours on low), drain all liquid from the slow cooker, leaving the chicken in the pot. Add the remaining ½ cup of Coca-Cola and the remaining 1 cup of barbecue sauce to the slow cooker. Continue cooking for the remaining hour.
• Serve whole with sauce spooned over the top or shred chicken and mix with excess sauce.

SWEET AND SPICY CROCKPOT CHICKEN

Steps:

• Combine the chicken, garlic, onion, sweet and sour sauce, and barbecue sauce in a 3 to 4-quart slow cooker and stir gently.
• Cover the slow cooker and cook on low for 7 to 9 hours until chicken is thoroughly cooked to 165 F.
• If you'd like a thicker sauce, mix the cornstarch and water in a small bowl and add to the liquid in the crockpot; cover and cook 10 to 15 minutes until thickened. Serve over hot cooked rice or couscous.

SLOW COOKER SWEET AND TANGY CHICKEN

Steps:

• 1. Place onions and garlic in bottom of slow cooker. Arrange the chicken on top. Mix the ketchup, brown sugar, chili powder, lemon juice, salt and pepper together and pour over top,
• 2. Cook on low for 5 hours. Remove the chicken to a serving plate. Place the cooking liquid in a saucepan. Mix the cornstarch and water together.
• 3. Bring the liquid to a boil. Whisk in the cornstarch mixture to thicken. Serve the sauce over the chicken and garnish with fresh basil