Crock Pot Orange Curry Chicken Recipes

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CROCK POT ORANGE-CURRY CHICKEN WITH SWEET POTATO PILAF



Crock Pot Orange-Curry Chicken With Sweet Potato Pilaf image

This dish came from a long stare into the pantry trying to put together a meal when I didn't have enough sweet potatoes for all 6 of us and couldn't get to the store. But I had a bunch of little oranges the kids weren't eating. Sometimes necessity is delicious. ;) It's not as involved as the long ingredient list looks and I'm sure it would be easy to halve if you're not feeding a big family with hungry teens.

Provided by 3KillerBs

Categories     Curries

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 17

4 cups diced sweet potatoes
1 cup long-grain rice, uncooked
1/2 onion, chopped
1 small orange, juice of
3 tablespoons butter, melted
3 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon celery seed
1 teaspoon cumin
1 -2 tablespoon curry powder (to taste)
1 cup chicken stock
2 chicken
2 small oranges, quartered or 1 large orange, cut in 8 chunks
1 onion, quartered
2 pinches celery seeds
2 pinches cumin
1 teaspoon curry powder (to taste)

Steps:

  • Toss together all the pilaf ingredients except the chicken stock.
  • Spread the pilaf in the bottom of a 6 qt, oval crock pot.
  • Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
  • Place the chickens into the crock pot on top of the pilaf.
  • Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
  • Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
  • Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.

CROCK POT ORANGE CHICKEN



Crock Pot Orange Chicken image

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

8 boneless skinless chicken breasts (defrosted)
1/3 cup all-purpose flour
2/3 cup orange marmalade
1/2 cup mustard
1/2 cup ketchup
2 tablespoons rice wine vinegar (I used regular wine vinegar)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon finely grated fresh ginger (I used ground ginger from a jar)
3 chopped scallions (I used chives)

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 ORANGE CURRY CHICKEN



Crock Pot Orange Curry Chicken image

Make and share this Crock Pot Orange Curry Chicken recipe from Food.com.

Provided by AZRT8871

Categories     Curries

Time 26m

Yield 6 serving(s)

Number Of Ingredients 13

1 onion, chopped
1 yellow bell pepper, cut into 1 pieces 1 green bell pepper, cut into 1 pieces
4 boneless chicken breasts, cut into 1 " pieces
1 garlic clove, minced
1 cup orange juice
1/4 cup water
1/2 teaspoon salt
1 tablespoon curry powder
3/4 cup whipping cream
cashews
chutney
3 tablespoons cornstarch
hot cooked rice

Steps:

  • PREPARATION:.
  • In 3-4 quart crock pot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
  • In small bowl, combine whipping cream and cornstarch and blend with wire whisk.
  • Stir into crock pot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and cashews.

Nutrition Facts : Calories 323, Fat 20.3, SaturatedFat 9.5, Cholesterol 102.6, Sodium 268.8, Carbohydrate 13.4, Fiber 1, Sugar 4.3, Protein 21.7

CROCKPOT ORANGE CHICKEN RECIPE



Crockpot Orange Chicken Recipe image

Skip the takeout and make this slow cooker dump and go recipe this week. This Crockpot orange chicken is fresh and vibrant and so simple to make. You're going to love it!

Provided by Becky Hardin

Categories     Main Course

Time 4h15m

Number Of Ingredients 11

1 cup orange juice
1/4 cup rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons minced onion
Zest of 1 orange
1 tablespoon sriracha
2 tablespoons cornstarch
3 cloves garlic (grated)
1 small piece ginger (1-inch, grated)
2 pounds boneless skinless chicken breasts (cut into bite-size pieces)

Steps:

  • In a bowl, whisk together all ingredients except the chicken.
  • Pour the orange sauce into the slow cooker. Stir in the chicken.
  • Close the lid and cook on high for 3-4 hours or on low for 6-8 hours.
  • Top with chopped green onion and extra orange zest. Serve with rice.

Nutrition Facts : Calories 372 kcal, Carbohydrate 26 g, Protein 50 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Sodium 858 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

Make and share this Crock Pot Chicken Curry recipe from Food.com.

Provided by KLBoyle

Categories     Curries

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts, chopped
1 medium onion, chopped
2 large potatoes, cubed
2/3 cup orange juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granule
1 teaspoon salt
1 teaspoon pepper
4 teaspoons curry powder
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Place chicken, onion and potatoes in crock pot.
  • Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
  • Cover and cook on low 5-6 hours.
  • Remove chicken and vegetables and keep warm.
  • Dissolve cornstarch in water and stir into sauce in crock pot.
  • Cover and cook 20 min or until thickened.
  • Spoon chicken and vegetables over rice and top with sauce.

Nutrition Facts : Calories 328.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.5, Sodium 765.3, Carbohydrate 45, Fiber 5.4, Sugar 6.2, Protein 32

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