Raspberry Chicken For The Slow Cooker Recipes

RASPBERRY CHICKEN FOR THE SLOW COOKER

Raspberry Chicken for the Slow Cooker image

When I make this, my family jokes that I'm "cooking gourmet". Nice tastey dish with very little effort.

Provided by Sandy in Oklahoma

Categories One Dish Meal

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 cups quick-cooking white rice, uncooked
6 cups chicken broth
1 teaspoon ground ginger
1 (10 ounce) jar seedless raspberry preserves (Knott's Berry Farm brand has seedless)
1/4 cup dijon-style mustard
4 boneless skinless chicken breasts, cut into 2 inch cubes
1 cup canned pineapple chunk, drained

Steps:

In slow cooker combine rice, chicken broth, and ginger.
In a small bowl mix preserves and mustard. Stir into rice, and broth. Add chicken and pineapple.
Cover and cook on low-heat setting for 3 hours or until liquid is absorbed and chicken is cooked to 170 degrees.

Nutrition Facts : Calories 674, Fat 4.3, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1251.8, Carbohydrate 113.7, Fiber 2.7, Sugar 39.7, Protein 40.6

SAUCY RASPBERRY CHICKEN

Saucy Raspberry Chicken image

I first had this as a teenage babysitter, when the children's mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids.

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

5 chicken leg quarters, skin removed
1/3 cup seedless raspberry spreadable fruit
3 tablespoons reduced-sodium soy sauce
1 teaspoon spicy brown mustard
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 337 calories, Fat 16g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 468mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein.

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