Slow Cooker Honey Orange Garlic 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.

SLOW COOKER HONEY ORANGE GARLIC CHICKEN

Steps:

• Add all the ingredients to a large ziplock bag or in a large bowl and marinate overnight (or a minimum of 1 hour).
• Using Heavy Duty Foil, cut two 18 inch pieces.
• Roll each piece the long way, loosely, so the tube of foil was as long as possible, then curve it like an oven heating coil, like a flattened S.
• Place the chicken on top of the foil, breast side down, and add any remaining marinade over the chicken.
• Cook on low for 6 hours.
• Remove chicken from the slow cooker gently.
• Add leftover liquid to a saucepan.
• Mix cornstarch and water until well combined then pour into saucepan and bring to a boil until glaze is thickened, stirring well.
• Pour glaze over chicken to serve.

ORANGE HONEY GARLIC CHICKEN

Steps:

• To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.

SLOW COOKER HONEY ORANGE GARLIC CHICKEN RECIPE

Steps:

• Add all the ingredients to a large ziplock bag or in a large bowl and marinate overnight (or a minimum of 1 hour).
• Using Heavy Duty Foil, cut two 18-inch pieces.
• Roll each piece the long way, loosely, so the tube of foil was as long as possible, then curve it like an oven heating coil, like a flattened S.
• Place the chicken on top of the foil, breast side down, and add any remaining marinade over the chicken.
• Cook on low for 6 hours.
• Remove chicken from the slow cooker gently.
• Add leftover liquid to a saucepan.
• Mix cornstarch and water until well combined, then pour into the saucepan and bring to a boil until glaze is thickened, stirring well.
• Pour glaze over chicken to serve.

CROCK POT HONEY ORANGE CHICKEN

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.