SLOW-COOKER SOY-CITRUS CHICKEN
Provided by Food Network Kitchen
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
- Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
- Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.
CROCKPOT HONEY GINGER CHICKEN
Sooo good over rice!
Provided by Laurie Beitel
Categories Chicken
Time 6h20m
Number Of Ingredients 5
Steps:
- 1. Combine melted butter, honey, lemon/lime juice and ground ginger in a bowl. Mix well.
- 2. Place chicken in crock pot. Pour mixture over chicken and cook on low for 6 hours. Spoon mixture over chicken periodically to make sure it gets covered in the sauce.
- 3. Cook 4-6 hours on low or 3-4 on high.
CROCK POT CITRUS GINGER CHICKEN
This is one of my favorites. The flavor is best if you marinate the chicken in the sauce overnight or freeze in the sauce and thaw in the fridge overnight before cooking. This can also be baked in the oven in around 30 minutes. Serve over a bed of aromatic rice such as jasmine or basmati rice with a mix of steamed vegetables on the side.
Provided by PAUL P.
Categories Chicken Breast
Time 21m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag.
- Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze.
- To thaw, place in fridge overnight.
- Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours.
- You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear.
- If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.
Nutrition Facts : Calories 243.4, Fat 2, SaturatedFat 0.5, Cholesterol 88, Sodium 246.2, Carbohydrate 19.7, Fiber 0.3, Sugar 18, Protein 35.5
CROCK POT GINGER CHICKEN
This is a really great recipe, simple and delicious! It can make more than 4 servings depending on how many pieces you can put in.
Provided by lisar
Categories Chicken Thigh & Leg
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soy sauce, water, brown sugar and ginger and pour into a crock pot.
- Put in as many chicken thighs as can be covered with sauce.
- Cook 4 to 6 hours on low.
- I like to quickly crisp up the chicken under the broiler before serving.
HONEY GINGER CHICKEN (CROCK POT)
I haven't tried this one yet, but I thought I would share it with you. I got this from a friend of the family.
Provided by Pepper Monkey
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine melted butter, honey, lemon/lime juice and ground ginger in a bowl.
- Mix well.
- Place chicken in crock pot. Pour mixture over chicken and cook on low for 6 hours.
- Spoon mixture over chicken periodically to make sure it gets covered in the sauce.
CROCK POT CITRUS CHICKEN
This was created to fit my 1.5 quart crock pot for traveling in our RV. While we are out sightseeing, the crock pot is cooking up a delicious meal for us to enjoy!
Provided by AcadiaTwo
Categories Chicken Thigh & Leg
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a 1.5 quart crock pot add lemon juice to the bottom.
- Then cut green beans in bite sized pieces and add to crock pot.
- Add chicken thighs on top of lemon juice.
- Pour orange juice on top of chicken.
- Add honey.
- Cover and cook on low 6-7 hours.
- Enjoy.
Nutrition Facts : Calories 366.6, Fat 14.5, SaturatedFat 4.1, Cholesterol 79, Sodium 75.5, Carbohydrate 44.5, Fiber 1.2, Sugar 40.6, Protein 17.3
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