Tangy Crock Pot Chicken Recipes

SLOW COOKER SWEET AND TANGY CHICKEN

Steps:

• In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
• Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
• Cover, and cook on Low for 8 to 9 hours.

TANGY TENDER CHICKEN (CROCK POT)

Steps:

• In slow cooker, layer carrots, green pepper, and onion. Top with chicken.
• Drain pineapple, reserving juice. Place pineapple over chicken.
• Add brown sugar, soy sauce, bouillon, salt, pepper, ginger, and garlic powder to pineapple juice; pour over pineapple.
• Cover and cook on LOW for 8 hours.
• Combine cornstarch and water until smooth. Gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened.
• Serve over rice.

CROCK-POT TANGY CATALINA CHICKEN RECIPE

Steps:

• Add the chicken to a 3.5 quart casserole slow cooker OR a 5 to 6 quart slow cooker and cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours until the chicken is just cooked through but not overcooked.
• In a small mixing bowl, stir together with a fork the Catalina salad dressing, orange marmalade and the packet of dry onion soup mix until mixed together well.
• Pour the Catalina sauce mixture evenly over the chicken.
• Loo sly break the cooked chicken into bite sized pieces and toss in the sauce.
• Recover slow cooker and cook on HIGH for an additional 30 minutes.
• While the chicken is cooking that last 30 minutes is a good time to prepare some rice or noodles on the stove-top for serving.
• Serve chicken and sauce over the cooked noodles or rice and enjoy!

TANGY CHICKEN THIGHS

Steps:

• Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. 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.

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

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.

TANGY GREEK CHICKEN SOUP (CROCK POT OR NOT)

Steps:

• Place all ingredients in a crock pot. Cook 1 hour on high, then 5 hours on low (or 7 hours on low, if you are not available to switch crock pot from high to low).
• If you don't have a crock pot, soup can just as easily be simmered for a long time on the stove, until the chicken is falling apart, about 3 hours.
• Before serving, break up chicken into large bite size pieces, and taste for salt.