EASY CROCK POT ORANGE (PEACH) CHICKEN RECIPE - (3.9/5)
Provided by á-24918
Number Of Ingredients 4
Steps:
- Cook the Chicken in the crock pot for 3 hours - covered Drain the Juice from the Crock Pot Mix the BBQ sauce, Orange Marmalade, and Soy Sauce Pour Mix over chicken, cover and cook on high for an additional 30 minutes.
CROCKPOT ORANGE CHICKEN RECIPE
Skip the takeout and make this slow cooker dump and go recipe this week. This Crockpot orange chicken is fresh and vibrant and so simple to make. You're going to love it!
Provided by Becky Hardin
Categories Main Course
Time 4h15m
Number Of Ingredients 11
Steps:
- In a bowl, whisk together all ingredients except the chicken.
- Pour the orange sauce into the slow cooker. Stir in the chicken.
- Close the lid and cook on high for 3-4 hours or on low for 6-8 hours.
- Top with chopped green onion and extra orange zest. Serve with rice.
Nutrition Facts : Calories 372 kcal, Carbohydrate 26 g, Protein 50 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Sodium 858 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
PEACH CHICKEN (CROCK-POT)
Make and share this Peach Chicken (Crock-Pot) recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in slow cooker and add canned peaches, juice from 1 can and dried onion soup mix.
- Cook on Low for 6 to 8 hours.
- Remove chicken and cooked fruit to platter.
- Cut fresh peaches and place slices around chicken and cooked peaches for garnish.
Nutrition Facts : Calories 450, Fat 3.8, SaturatedFat 0.8, Cholesterol 132.4, Sodium 1298.8, Carbohydrate 51, Fiber 3.7, Sugar 42.4, Protein 54.4
CROCK POT ORANGE CHICKEN
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
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 WHOLE ORANGE CHICKEN
Bird is the word! This easy spin on classic orange chicken is so beautiful, no one will believe it came from your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
- Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
- Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
- Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
- Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.
Nutrition Facts : Calories 560, Carbohydrate 38 g, Cholesterol 150 mg, Fat 1/2, Fiber 1 g, Protein 48 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 28 g, TransFat 1 g
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