Crockpot Mandarin Chicken Recipes

CROCKPOT MANDARIN CHICKEN RECIPE

Steps:

• Cook chicken in crockpot on HIGH for 3 hours or LOW for 6 hours {covered}
• After 3 hours on HIGH or 6 hours on LOW, drain juices from Crockpot
• Mix together Pineapple Preserves and Mandarin Sauce
• Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}

SLOW COOKER MANDARIN ORANGE CHICKEN

Steps:

• Place bite sized pieces of chicken into slow cooker
• Add in green beans, orange juice, mandarin orange juice (reserving mandarins for later), broth, and all spices.
• stir to fully combine. cover slow cooker and cook on low 3-5 hours
• confirm when chicken is ready by using a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165ºF.
• 30-45 minutes prior to serving, mix cornstarch with 3 tablespoons of cold water in a separate bowl.
• stir cornstarch mixture into slow cooker and allow for your dish to cook for another 30 minutes.
• Add mandarin orange sliced into slow cooker and gently stir to combine. Be carefully not to mash up the mandarin pieces when stiring.

CROCK POT MANDARIN CHICKEN

Steps:

• 1. Place chicken in crock pot (no need to defrost). Add onion, carrots and mandarin oranges with juice. Salt and pepper lightly at this point... it will help your veggies sweat. Add lemon juice.
• 2. mix together soy sauce and teriyaki sauce, add to crock-pot.
• 3. After about half of cooking time, take some of juice and put in a small bowl... add cornstarch and mix together thoroughly. Add mixture back to crock-pot. Add broccoli florets and mix lightly. Taste for salt and add if needed.
• 4. Let simmer until carrots are tender but not mushy. Cook rice. (I made enough for 6) and use as base for plate.
• 5. This can be made on the 4hr setting or the 6 or 8hr settings, depending on the time you have. Just make sure to do the half way mark things according to your cooking time total. Enjoy!!

SLOW-COOKED MANDARIN CHICKEN

Steps:

• In a large bowl, combine the water, ketchup, brown sugar, orange juice concentrate, soy sauce, mustard, salt, garlic powder, ginger and pepper. Pour half into another large bowl or dish; add chicken and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken in a 4 or 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours or until chicken juices run clear., Remove meat 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 saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges, green pepper and olives if desired. Serve with chicken and rice.