CROCK POT CHICKEN WITH CRANBERRIES
A nice easy dish for those busy days around the holidays. Put this on before going shopping and dinner is waiting when you get home! Serve with rice or couscous and a veggie. Boneless chicken thighs could be used also. EDITED TO ADD: The 6 hour cooking time is based on my very old crockpot, but I have noticed my newer crockpot cooks hotter, so 4 hours on low may be plenty.
Provided by Outta Here
Categories Chicken Breast
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, except flour and water, in the crock pot.
- Cover and cook on LOW 4-6 hours (depending on how hot your pot runs), until chicken is tender.
- Mix flour with cold water and add to pot in the last 15 to 20 minutes and cook until thickened.
- Taste and adjust seasonings.
CRANBERRY ORANGE CHICKEN - CROCK POT
OUT OF THIS WORLD! Tender and delicious! Flavor Galore! This is one of my favorite dishes. I have found that bone-in chicken gives more flavor. I use the following method for fall-off-the-bone chicken. After placing the lid on crock pot place a large double folded kitchen towel over top of lid letting it fall over sides of crock pot. This allows no steam to escape. The sauce in this dish makes good 'gravy' over cooked rice. Makes a pretty dish to serve guests.
Provided by Seasoned Cook
Categories Chicken Breast
Time 6h15m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Rub salt onto chicken breasts and place in bottom of crock pot.
- In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts.
- Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours. NOTE: I have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours.
- Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour.
- Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
- Serve over cooked rice and enjoy!
SLOW COOKER CRANBERRY-ORANGE CHICKEN
The flavors in the sauce blend together nicely to give this busy-day chicken dish some zip.-Frances Roberts, Silver Spring, Maryland
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Combine the garlic powder, poultry seasoning, salt and pepper; rub over chicken. Transfer to a 5- to 6-qt. slow cooker. , In a small bowl, combine the cranberry sauce, chili sauces and marmalade; pour over chicken. Cover and cook on low until a thermometer reads 170°, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.
Nutrition Facts : Calories 417 calories, Fat 5g fat (1g saturated fat), Cholesterol 118mg cholesterol, Sodium 758mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 44g protein.
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
CROCK-POT CRAN-ORANGE CHICKEN
Inspired by recipe #346249, but made my own by making fresh cranberry sauce. If using frozen cranberries, they do not need to be thawed; they can go right in the pot from the freezer. The sauce is delicious over rice or mashed potatoes. I like to use Reynolds Slow Cooker Bags to line my pot, and fold the top over before putting on the lid; this traps the steam inside, and makes cleanup much easier.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 7h40m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- In a small saucepan over medium-high heat, combine cranberries, orange juice, 1/2 tsp mustard powder, ground ginger, sugar and crystallized ginger, if using. Cook until most of the berries have popped and sauce is thick, about 10-15 minutes.
- Remove from heat and stir in diced onion, 1/2 tsp mustard powder, cinnamon, lemon juice, honey and chili sauce.
- Sprinkle chicken with salt and pepper. Place in slow cooker. Pour sauce over chicken. Cover and cook on low 6 hours or high 3 hours.
- Add orange slices but do not stir. Cook on low another hour, or on high another 30 minutes.
- Stir cornstarch into water. Drizzle into sauce in slow cooker. Cook another 10 minutes on high or until thick.
Nutrition Facts : Calories 245.2, Fat 4.3, SaturatedFat 1.1, Cholesterol 76.2, Sodium 141.6, Carbohydrate 33.3, Fiber 5, Sugar 21.1, Protein 19.5
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