Crock Pot Orange Honey Chicken Recipes

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.

Steps:

• Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
• Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
• Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
• Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
• Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
• Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
• Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.

Steps:

• Place frozen thighs in the crock pot.
• Whisk remaining ingredients except broccoli, cornstarch, water and rice together and pour over chicken.
• Cook on low 4 to 5 hours.
• If using broccoli, add to crock pot 1 hour before chicken is done.
• Before serving, remove chicken and broccoli to serving dish and keep warm.
• Turn crock pot on high.
• Stir cornstarch into water and add to crock pot.
• Stir occasionally until it thickens and bubbles.
• Serve over the cooked rice.

Steps:

• Place frozen breasts in crock pot.
• Mix juice, broth, honey, dry mustard and teryiaki sauce.
• Pour over chicken in crock.
• Cook on low for four hours.
• Add vegetables about one hour before serving.
• Place on TOP of chicken and do not stir.
• Cook the additional hour and serve over rice.
• (note: if you're not using frozen chicken subtract about an hour from cooking time!).

Steps:

• Place frozen breasts in crockpot.
• Mix juice, broth, honey, dry mustard and teryiaki sauce.
• Pour over chicken in crock.
• Cook on low for 4 hours.
• Add vegetables about one hour before serving.
• Place on TOP of chicken and do not stir.
• Cook the additional hour and serve over rice.

Steps:

• Combine salt, cayenne pepper, chili powder and paprika.
• Sprinkle over chicken.
• Set aside.
• Place onion, celery, bell peppers and garlic in bottom of slow cooker.
• Place chicken on top.
• Mix orange juice, peel, honey, Worcestershire sauce and ginger.
• Pour over chicken.
• Cook for 6 to 8 hours on low.

Steps:

• In a small bowl, combine the first 11 ingredients; stir in molasses if desired. In a 4-qt. slow cooker, combine chicken, cornstarch, salt and pepper; toss to coat. Top with red pepper. Pour stock mixture over top. Cover and cook on low for 4 hours or until chicken is tender., Stir in broccoli. Cover and cook on high 30-40 minutes longer or until broccoli is crisp-tender. Serve with rice. Sprinkle with toppings of your choice.

Steps:

• Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside., In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thickened and noodles are tender, 15 minutes longer. Serve with green onions.

Steps:

• Combine thawed orange juice concentrate (not regular orange juice) in bowl with the marjoram, garlic powder and nutmeg.
• Cut each chicken breast in half to make 6 serving sizes.
• Dip each piece into the orange juice to coat completely.
• Place in crock pot. Pour the remaining mixture over the chicken.
• Cover and cook on low for 7-9 hours, or cook on high for 4 hours.
• When chicken is done, remove to serving platter. Pour the sauce that remains in crock pot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly until it thickens. Serve the sauce over the chicken.
• * Garlic is optional.