Slow Cooker Honey Pecan Chicken Recipes

HONEY GARLIC PECAN CHICKEN

Steps:

• Place chicken breast between two pieces of plastic wrap and pound to about 1/2-inch thick. Place on a tray and season both sides of the chicken with the seasoned salt. Set aside.
• Heat the olive oil in a large heavy-bottomed skillet over medium heat.
• Add the flour to a plate and lightly dredge the chicken in the flour. Add it to the oil. The chicken should sizzle when you put it in the skillet. If not, allow the oil to heat a little longer.
• Sear the chicken for 4 to 5 minutes on each side or until golden brown and cooked through. Remove and set on a wire rack. Cover with foil.
• Add the butter to the skillet and allow it to melt. Add the pecans and cook, stirring frequently, for about 3 minutes or until the pecans are fragrant. The butter will foam up. That's normal.
• Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and stir, scraping the bottom of the skillet to get the browned bits (also called fond) off the bottom - there's lots of flavor there.
• Reduce the heat to a simmer and add the honey, salt, and pepper. Cook, stirring frequently until the mixture thickens - about 5 minutes. Serve the chicken with the sauce spooned over the top.

HONEY PECAN CHICKEN

Steps:

• Cut chicken into 1-inch pieces. Place in a medium bowl and pour buttermilk on top. Refriegrate for 1 to 4 hours.
• Combine flour, garlic powder, salt, and cayenne in a shallow bowl.
• Drain off buttermilk from chicken and toss chicken pieces in flour mixture to coat. Let chicken pieces sit for 20 minutes.
• Pour 1/2 inch oil into a large pan. Heat oil until hot. It should sizzle when you drop a pinch of flour in it.
• Fry chicken just until browned. Remove to paper towels to drain. Place in a 9-inch square baking dish.
• In a medium saucepan, melt butter. Add honey, cayenne, and a pinch of salt. Bring to a boil and cook and stir until thickened some. Stir in pecans.
• Pour honey mixture over chicken pieces. Bake in a 350 degree oven for 15 minutes.

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.

SLOW COOKER HONEY GARLIC CHICKEN

Steps:

• Place the chicken thighs in an even layer in the slow cooker.
• Whisk together the honey, soy sauce, crushed red pepper, garlic, ginger, vinegar, brown sugar, sesame oil and a few good grinds of black pepper in a large glass measuring cup or a medium bowl until combined. Pour the mixture over the chicken. Cover and cook on low until the chicken is cooked through and fork-tender, 6 to 8 hours. (Alternatively, cook the chicken on high for 4 hours.)
• Turn the slow cooker up to high. Whisk together the cornstarch and 2 tablespoons cold water in a small bowl to make a slurry, then mix the slurry into the sauce until combined. Submerging the sauce in the sauce as much as possible. Cover and cook on high until the sauce is thickened to the consistency of a glaze, about 30 minutes.
• Transfer the chicken and sauce to a platter. Sprinkle with the scallions and toasted sesame seeds and serve with white rice.

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.