Slow Cooker Soy Citrus Chicken Recipes

CROCK POT CITRUS-SOY CHICKEN DRUMSTICKS RECIPE

Steps:

• Arrange the orange slices on the bottom of the crock pot in one layer.
• In a large plate or a mixing bowl, combine flour, lemon zest, salt and pepper; toss the chicken in the flour mixture.
• Add chicken to the crock pot in one single layer.
• In a small mixing bowl combine sweet chili sauce, soy sauce, lemon juice, and garlic; mix well until thoroughly incorporated.
• Pour the prepared sauce over the chicken and brush it all around the pieces.
• Cover the crock pot and cook on low for about 4 to 5 hours, or until chicken is cooked.
• Uncover and gently stir; let stand 10 minutes.
• Garnish with slices of green onions and sesame seeds.
• Serve.

SOY-GARLIC CHICKEN

Steps:

• With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken., Cover and cook on low for 4-5 hours or until chicken is tender. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

KATHY'S DELICIOUS WHOLE SLOW COOKER CHICKEN

Steps:

• Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
• In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
• Cook chicken on low setting for 8 hours, or 4 hours on high setting.

SLOW COOKER HONEY-LEMON CHICKEN WITH POTATOES

Steps:

• In a skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and brown on both sides.
• Scatter potatoes, onion, garlic, thyme, and lemon slices in crock pot. Season with salt and pepper. Lay browned chicken over this layer, and drizzle with honey.
• Add stock/water, cover and cook, undisturbed for 4 hours on high, or 6-8 hours on low.

SLOW COOKER CITRUS PORK ROAST

Steps:

• Cut roast in half. In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown roast on all sides in oil., Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange zest; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , In a small saucepan, combine cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

LIME CHICKEN BREASTS IN A SLOW COOKER

Steps:

• Place chicken in a slow cooker. Add soy sauce, lime juice, Worcestershire sauce, garlic powder, mustard powder, and pepper; stir to combine.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SLOW COOKER CHICKEN AND VEGGIES WITH LEMON TARRAGON MAYONNAISE

Steps:

• Chicken and Veggies:
• Thoroughly wash the chicken inside and out, taking especial care to clean out clumps of blood in the cavities
• Reserve the giblets for another use
• If you can get the feet, clean them and add them to the pot; they add a wonderful richness to the broth
• Put the cheesecloth bundle into the cavity along with some of the garlic
• Scatter the slices of one of the carrots on the bottom of the slow cooker and put the chicken on top of it
• Put the rest of the ingredients around the pot
• Add enough water and/or dry white wine to come halfway up the sides of the pot
• Cover tightly and cook on high for at least 4 hours or medium for at least 6 hours, depending on the size of your chicken
• Meanwhile, make the lemon tarragon mayonnaise
• Lemon Tarragon Mayonnaise:
• Be sure to use French tarragon and not any other kind
• You really will notice the difference in flavor
• Place all the ingredients except the oil in a blender or food processor and whiz until smooth
• Start adding the oil a drop at a time, allowing it to emulsify
• After you have added a good soupspoonful of oil to the mixture, you can start adding it in a thin stream
• Keep adding the oil until the mayonnaise thickens enough to make a slurping noise (if using a blender, this sound does not happen in a food processor)
• Taste and adjust seasoning
• Chill until ready to use
• When the chicken is tender and done, remove it from the slow cooker and Let it rest at least 15 minutes
• If you plan to chill it, do so
• Remove the vegetables and let them cook to the extent you want, or keep warm
• Take the cheesecloth out of the cavity of the chicken and squeeze it Into the soup to get all the flavor out of ut
• Defat the broth
• Cook some super fine egg noodles to add to the soup
• Use some of the broth the braise the escarole
• Remove the chicken from the bones when it is at the temperature you want and arrange it with the vegetables on a large platter
• Depending on the size of you platter, you can also put the escarole there or on a separate one
• Nap with the lemon tarragon mayonnaise and serve the rest of the mayonnaise on the side