Crock Pot Orange Sesame Chicken With Toasted Almonds Recipes

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CROCKPOT ORANGE CHICKEN



Crockpot Orange Chicken image

Healthy Crockpot Orange Chicken. WAY BETTER than takeout! Easy, healthy orange chicken recipe made with simple ingredients like orange juice and honey.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 5h20m

Number Of Ingredients 14

2 pounds boneless skinless chicken breasts ((about 4 medium breasts))
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 cup reduced-sugar orange juice
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons minced fresh ginger
1/2 teaspoon red pepper flakes (or more to taste)
3 tablespoons cornstarch
Prepared brown rice (for serving)
Sliced green onions (optional for serving)
Sliced or slivered toasted almonds ( and/or toasted sesame seeds optional for serving)

Steps:

  • Coat the bottom of a 4-quart or larger slow cooker with nonstick spray. Arrange the chicken in the bottom, then sprinkle with salt and pepper.
  • In a medium bowl or large measuring cup, whisk together the orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Pour over the chicken. Cover and cook for 1 1/2 to 2 1/2 hours on high or 5 to 6 hours on low, until the chicken registers 165 degrees F and is cooked through. With a slotted spoon, remove the chicken from the slow cooker and let cool slightly. Cut into bite-sized pieces.
  • With a mesh sieve, strain the sauce into a bowl or measuring cup. Discard the solids, then return the liquid to the slow cooker. Turn the slow cooker heat to high. Mix the cornstarch with 3 tablespoons water to create a slurry, then stir it into the slow cooker sauce. Cover and cook on high until the sauce thickens, about 10 minutes, stirring it often. Return the chicken pieces to the slow cooker and stir to coat with the sauce. Serve with prepared rice, sprinkled with green onions and toasted almonds or sesame seeds as desired.

Nutrition Facts : ServingSize 1 (of 4), with 1/2 cup brown rice, Calories 351 kcal, Carbohydrate 22 g, Protein 49 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Fiber 1 g, Sugar 12 g

SESAME ORANGE CHICKEN



Sesame Orange Chicken image

The enticing aroma of oranges and barbecue awaits you after removing the lid from this tasty dish. Summertime doesn't mean you can't enjoy a hot, hearty meal! If you have a rice cooker, you can make a side dish of rice to serve with the chicken. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup all-purpose flour
4 pounds boneless skinless chicken thighs
2/3 cup honey barbecue sauce
2/3 cup orange marmalade
1/2 cup orange juice
1/4 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
2 tablespoons sesame seeds, toasted
Hot cooked rice

Steps:

  • Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze 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. Serve as directed.

Nutrition Facts :

CROCK POT ORANGE CHICKEN



Crock Pot Orange Chicken image

After not finding anything in terms of crock pot orange chicken on Zaar, I found this recipe at About.com, then made a couple of changes to suit my family's appetite and tastes. This produces a very strong, tangy sauce, which may be to some people's tastes and not quite to others. Give it a whirl and see if it's for you!

Provided by Torricus

Categories     Chicken Breast

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breasts (defrosted)
1/3 cup all-purpose flour
2/3 cup orange marmalade
1/2 cup mustard
1/2 cup ketchup
2 tablespoons rice wine vinegar (I used regular wine vinegar)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon finely grated fresh ginger (I used ground ginger from a jar)
3 chopped scallions (I used chives)

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.

Nutrition Facts : Calories 349.7, Fat 5.1, SaturatedFat 1, Cholesterol 100.7, Sodium 998.7, Carbohydrate 40.6, Fiber 1.4, Sugar 30.9, Protein 36.3

SLOW-COOKER ALMOND CHICKEN



Slow-Cooker Almond Chicken image

We slow-cooked chicken breasts with water chestnuts, soy sauce and almonds to bring a Chinese restaurant favorite home.

Provided by Jessica Walker

Categories     Entree

Time 6h15m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
1 cup slivered almonds
1 can (8 oz) sliced water chestnuts, drained
1 1/4 cups Progresso™ chicken broth (from 32-oz container)
5 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup white wine
2 teaspoons sugar
1 cup fresh snow pea pods
Hot cooked rice
Additional slivered almonds, if desired

Steps:

  • Spray 3 1/2- to 6-quart slow cooker with cooking spray. In large skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring occasionally, until browned on all sides.
  • In slow cooker, place onion, garlic, gingerroot, 1 cup almonds and the water chestnuts. Add chicken. In small bowl, mix 1 cup of the broth and 3 tablespoons of the soy sauce; pour over chicken.
  • Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
  • In small bowl, mix cornstarch, wine, sugar, and remaining 1/4 cup broth and 2 tablespoons soy sauce with whisk until smooth. During last 15 minutes of cooking time, stir sauce and pea pods into chicken mixture. Serve over rice. Sprinkle with additional almonds.

Nutrition Facts : ServingSize 1 Serving

SESAME CHICKEN FOR SLOW COOKER



Sesame Chicken for Slow Cooker image

On busy crazy days, it is soooo nice to come home to this. Serve over rice.

Provided by Boadecea

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 10

1 ½ pounds skinless, boneless chicken breast halves
½ cup honey
¼ cup soy sauce
2 tablespoons ketchup
2 tablespoons dried minced onion
1 tablespoon vegetable oil
½ teaspoon garlic powder
2 teaspoons cornstarch
3 tablespoons water
sesame seeds, or to taste

Steps:

  • Spread chicken into the crock of a slow cooker.
  • Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
  • Cook on Low until the chicken is tender, 3 to 4 hours.
  • Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
  • Cook on High until slightly thickened, about 10 minutes.
  • Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 41.1 g, Cholesterol 87.8 mg, Fat 7.3 g, Fiber 0.5 g, Protein 34.7 g, SaturatedFat 1.6 g, Sodium 1060 mg, Sugar 37.5 g

CROCK POT ORANGE SESAME CHICKEN WITH TOASTED ALMONDS



Crock Pot Orange Sesame Chicken With Toasted Almonds image

This is fantastic chicken! My DH says it's some of the best chicken he's ever had. It is loosely based on an old crock pot recipe, but updated by removing a lot of grease (the original recipe has you add the oil that you fry the chicken in into the crock pot...yuck!), using lower fat sour cream, and adding real Asian flavors to it. Cook time is crock pot time.

Provided by ChipotleChick

Categories     Chicken

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 19

3 lbs chicken parts (can be thighs, legs, anything you prefer, bone-in and skin-on)
1/4 cup flour
3 tablespoons sesame seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup peanut oil or 1/4 cup vegetable oil
1 small onion, chopped
1/2 cup water or 1/2 cup chicken broth
1 teaspoon chicken bouillon granule (optional with water and wine, not needed if using broth)
1/4 cup cornstarch
1/4 cup water
1 cup orange juice
1/4-1/2 cup granulated sugar
1 teaspoon hot Chinese chili paste (the kind with no oil) or 1 teaspoon red pepper flakes, to taste
2 teaspoons ground ginger
2 teaspoons soy sauce
1 orange, peeled, seeded and chopped
1/2 cup toasted sliced almonds or 1/2 cup slivered almonds
1 cup low-fat sour cream

Steps:

  • Rinse chicken and pat dry.
  • Mix sesame seeds, salt, flour, and pepper together in a bowl.
  • Coat the chicken with the flour mixture and fry in the oil in a large skillet, preheated over medium-high heat.
  • Fry to a nice, medium brown color on both sides.
  • Depending on how much chicken you have, you may need to do more than one batch.
  • Don't overcrowd the chicken!
  • Remove the chicken from the skillet and place in a large crock pot.
  • In a small bowl, mix onion, wine (or water or broth), and bouillon granules (if using).
  • Pour over the chicken.
  • Cover and cook on low, 5-7 hours.
  • Turn on high and remove chicken, keeping all the juices in the crock pot.
  • OPTIONAL- at this point I like to heat the oven to 450 and 'crisp up' the chicken a bit on a cookie sheet, be extra careful not to burn it if you decide to do this!
  • Whisk the cornstarch and water together and stir into the crock pot.
  • Then add all of the sauce ingredients EXCEPT sour cream and cook on high for 15 minutes.
  • Whisk the sour cream into the sauce and serve over rice (I like Basmati) with the chicken.

Nutrition Facts : Calories 833, Fat 49.6, SaturatedFat 12.9, Cholesterol 192, Sodium 551.6, Carbohydrate 31.4, Fiber 3, Sugar 15.3, Protein 60.7

SLOW-COOKER ORANGE CHICKEN



Slow-Cooker Orange Chicken image

This is a family-friendly recipe that even the kids will like. It's easy to prepare and flavorful enough to share with dinner guests. - Sherry Kozlowski, Morgantown, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 15

1 cup chicken broth
1 cup orange juice
1/2 cup honey
1/2 cup packed brown sugar
1 to 2 teaspoons crushed red pepper flakes
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (about 6 ounces each)
3 tablespoons cornstarch
1/4 cup water
4 ounces uncooked rice noodles
Chopped green onions

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.

Nutrition Facts : Calories 473 calories, Fat 6g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 520mg sodium, Carbohydrate 67g carbohydrate (46g sugars, Fiber 1g fiber), Protein 36g protein.

ALMOND ORANGE CHICKEN



Almond Orange Chicken image

This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce.

Provided by d newman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 27m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
⅔ cup sliced almonds
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons butter, melted
1 ½ cups whipping cream
1 tablespoon Dijon mustard
2 tablespoons orange marmalade
⅛ teaspoon red pepper flakes

Steps:

  • Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
  • Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.

Nutrition Facts : Calories 543.8 calories, Carbohydrate 8.6 g, Cholesterol 198.9 mg, Fat 39.1 g, Fiber 1.1 g, Protein 38.9 g, SaturatedFat 20.2 g, Sodium 227.9 mg, Sugar 4.3 g

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