Low Fat Glazed Chicken In Crock Pot Recipes

LOW-FAT GLAZED CHICKEN IN CROCK POT

Steps:

• Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg.
• Split the chicken breasts to make 6 serving sizes.
• Dip each piece into the orange juice to coat completely.
• Place in crock pot.
• Pour the remaining orange juice mixture over the chicken.
• Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish.
• Precise cooking time is not important in crock pot cooking.
• When chicken is done, remove to serving platter.
• Pour the sauce that remains in crock pot into a saucepan.
• Mix the cornstarch and water and stir into the juice in pan.
• Cook over medium heat, stirring constantly, until thick and bubbly.
• Serve the sauce over the chicken.

LOW-FAT GLAZED CHICKEN IN CROCKPOT

Steps:

• Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder, and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice mixture to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on LOW for 7-9 hours, or cook on HIGH for 4 hours. Precise cooking time is not important in crockpot cooking.When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

CREAMY CROCK POT CHICKEN (LOW FAT)

Steps:

• Put chicken in bottom of crock pot.
• Mix together all other ingredients and pour over chicken.
• Cook on low 6-8 hours, or on high 3-4 hours.
• I usually serve this over brown rice.

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
• In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
• Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.