Crockpot Hot Pepper Jelly Chicken Recipes

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PEPPER JELLY GLAZED CHICKEN



Pepper Jelly Glazed Chicken image

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

Provided by CARTUIN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

4 bone-in chicken breast halves, with skin
⅓ cup red pepper jelly
⅓ cup Dijon mustard
⅓ cup honey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees F).
  • Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
  • Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g

SWEET AND SPICY PEANUT CHICKEN



Sweet and Spicy Peanut Chicken image

Chicken thighs and a slow cooker- that's a marriage made in culinary heaven! Juicy and flavorful, this simple dish will make you swoon when you return home and find it ready. The filling is also excellent in lettuce wraps. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken thighs
1 cup chicken broth
1 cup pepper jelly
1/2 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped dry roasted peanuts
1/2 cup chopped sweet red pepper
Hot cooked rice and lime wedges, optional

Steps:

  • Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours., Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper., Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.

Nutrition Facts : Calories 525 calories, Fat 25g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 914mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 30g protein.

JALAPENO PEPPER JELLY CHICKEN



Jalapeno Pepper Jelly Chicken image

Make and share this Jalapeno Pepper Jelly Chicken recipe from Food.com.

Provided by Lorac

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons vegetable oil
1/2 cup chicken broth
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
2 -3 tablespoons jalapeno jelly

Steps:

  • Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
  • Combine garlic salt, chili powder, pepper, cumin and oregano.
  • Rub some of the seasoning on both sides of each breast.
  • Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
  • Transfer to serving platter and keep warm.
  • Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 360.3, Fat 20.5, SaturatedFat 4.8, Cholesterol 92.8, Sodium 197.8, Carbohydrate 10.9, Fiber 0.4, Sugar 7.9, Protein 31.1

CHICKEN BREAST WITH HOT PEPPER JELLY



Chicken Breast With Hot Pepper Jelly image

This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!

Provided by teresas

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons hot pepper jelly
1/2 teaspoon Dijon mustard
4 boneless chicken breast halves
salt and pepper
2 tablespoons butter
2 celery ribs
1 tablespoon lemon juice

Steps:

  • Pound chicken breast to an even thickness.
  • Cut celery stalks into 2 inch long "matchsticks".
  • In a small bowl, combine the pepper jelly and mustard, set aside.
  • Season both sides of the chicken breast with salt and pepper.
  • In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
  • Cook 5 minutes on each side.
  • Tilt the skillet and pour off most of the fat.
  • Add 1 tbs. water and shake skillet to loosen browned chicken bits.
  • Push chicken to one side of skillet.
  • Add celery sticks, stirring for 1 miunte.
  • Add pepper jelly mixture and lemon juice.
  • Shake to coat the chicken with the sauce.
  • Cook until the sauce is reduced to just a glaze. (30-40 seconds).
  • Transfer chicken to a serving dish and garnish the top with the celery matchsticks.

HOT PEPPER JELLY



Hot Pepper Jelly image

We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee

Provided by Taste of Home

Time 20m

Yield 5 half-pints.

Number Of Ingredients 7

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped seeded habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

Steps:

  • Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

SLOW COOKER CHICKEN PEPPERONI



Slow Cooker Chicken Pepperoni image

Chicken breast with a little kick, served over spaghetti. Use your favorite spaghetti sauce - I use one with mushrooms and green bell peppers.

Provided by Carla Hudson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h10m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can chicken broth
4 boneless, skinless chicken breasts
1 (14 ounce) jar spaghetti sauce
12 slices sandwich pepperoni
6 slices jalapeno
½ (16 ounce) package cooked spaghetti
4 slices mozzarella cheese

Steps:

  • Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top.
  • Cook on Low until chicken is cooked through, 4 to 5 hours.
  • Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 31.2 g, Cholesterol 87.1 mg, Fat 12.7 g, Fiber 3.7 g, Protein 35.2 g, SaturatedFat 5.1 g, Sodium 1192 mg, Sugar 9.7 g

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