Slow Cooker Honey Pecan Chicken Recipes

SLOW COOKER HONEY GARLIC CHICKEN

Steps:

• Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don't stress; it will still be tasty.)
• Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.
• For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)
• With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

SLOW COOKER CHICKEN WITH APPLES AND HONEY

Steps:

• Chop any large potatoes in half.
• Place potatoes in the bottom of a slow cooker. Add chicken thighs on top of potatoes, and spread apples and onion over top.
• Mix chicken broth, honey, applesauce, garlic, salt, cinnamon, cumin, and pepper together in a bowl; pour over chicken mixture.
• Cook until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours on Low, or about 3 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove chicken thighs from the slow cooker and place, skin-side up, on the prepared baking sheet.
• Broil in the preheated oven until skin is crisp, 3 to 5 minutes. Serve with potatoes, apples, onions, and sauce.

SLOW-COOKER MEXICAN HONEY GARLIC CHICKEN AND POTATOES

Steps:

• Spray 5-quart slow cooker with cooking spray. In large bowl, mix honey, taco seasoning mix, garlic, melted butter and salt. Add potatoes, and toss to coat. Using slotted spoon, transfer potatoes to slow cooker. Add chicken to bowl with honey mixture; toss to coat. Arrange chicken on top of potatoes in slow cooker. Pour any remaining liquid over chicken.
• Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender and instant-read thermometer inserted in thickest part of chicken, without touching bone, reads at least 165°F. Do not uncover slow cooker before 3 hours.
• Line large rimmed baking pan with foil. Position oven rack 4 inches from broiling element. Set oven control to broil. Transfer chicken to pan. With slotted spoon, transfer potatoes to serving platter; cover with foil. Pour 1/4 cup of liquid from slow cooker over chicken. Broil 2 to 4 minutes or until chicken skin is golden brown and crisp. Turn chicken; pour another 1/4 cup liquid from slow cooker over chicken. Discard remaining liquid from slow cooker. Broil 2 to 4 minutes longer or until skin is golden brown and crisp on second side.
• Serve broiled chicken with sauce from pan, potatoes and lime wedges. Top with green onions and cilantro.

HONEY PECAN CHICKEN

Steps:

• Preheat oven to 425.
• Line baking sheet with foil.
• Sprinkle pecans and cornflakes in wax paper.
• Mix honey and soy sauce, dip chicken in mixture, then coat with crumb mix. Place on baking sheet.
• Bake approximately 5-7 minutes on each side.

HONEY-PECAN CHICKEN

Steps:

• preheat oven to 425.
• line baking sheet with foil.
• finely chop the pecans in a food processor.
• Sprinkle pecans and cornflake crumbs on a sheet of wax paper.
• Combine the honey and soy sauce in a shallow bowl.
• dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat.
• Arrange on the baking sheet in a single layer; spray lightly with nonstick spray.
• Bake until the chicken is cooked through, about 5 minutes on each side.

SHREDDED SLOW COOKER HONEY CHICKEN

Steps:

• Place all 3 chicken breasts into Crock Pot, thawed or frozen.
• Mix remaining ingredients in a large mixing bowl and whisk together until full blended. Pour over chicken.
• Cook on low 6 1/2 hours for frozen chicken, and 5 1/2 hours for thawed chicken. Use a large fork or two to pull apart the chicken breasts into shredded bits and mix with the sauce. Let sit on low for another 20 minutes.
• Stir and enjoy!
• Makes 4 large portions or 6 sandwich sized portions with plenty of sauce and great teriyaki barbecue flavor!

SLOW COOKER HONEY PECAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper and place in slow cooker. In a small bowl, add garlic, herbs de Provence and cinnamon to the honey. Stir and pour over the chicken.
• Sprinkle on the pecans and cook on low until the chicken is just cooked through (4 hours).
• Remove chicken from crock pot, cover w/ aluminum foil and let rest for ­10 minutes.
• Once chicken has rested, shred chicken and add back to the sauce or serve breasts whole with the sauce drizzled on top with a garnish of fresh parsley.