ORANGE CHICKEN | HOW TO MAKE | (EASY CROCK POT RECIPE)
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ORANGE CHICKEN | HOW TO MAKE | (EASY CROCK POT RECIPE)
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How to make Orange Chicken | Easy Crock Pot Recipe with 4 Ingredients
1-2 lbs chicken cut into chunks (thighs work best)
3/4 cup Orange Marmalade
3/4 cup of Sweet Baby Ray’s Original BBQ Sauce
2 tbsp. Soy Sauce
Cook all ingredients 3-4 hours on high (6-8 hours on low), serve over rice
Watch my previous vlog!
✿ Links to things I mentioned in this video or use often:
Kikkoman Soy Sauce
Smucker's Orange Marmalade
Sweet Baby Ray's Original Barbecue Sauce
This vlog is not sponsored. I purchased everything shared in this video. I include affiliate links.
Bourbon Chicken
The most delicious sweet, sticky and crispy Bourbon Chicken served with rice and green onions. This Chinese-inspired dish is super easy to make at home and tastes 10x better than take-out!
RECIPE:
If Chinese takeout like Sweet and Sour Chicken or Chicken Chow Mein is your comfort food go-to then you’re going to love this Bourbon Chicken recipe! Made with real bourbon it’s sweet, savory, sticky, crispy and so rich in flavor all thanks to a few simple ingredients and key tips! This dish is not only super quick and easy but it tastes so much better than any takeout chicken I’ve ever tasted. I love to serve this with fluffy rice and green onions.
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Whole Chicken in Slow Cooker Crock Pot Recipe
Full Recipe Here ????
INGREDIENTS
1 four-pound Whole Chicken , rinsed and patted dry
Olive Oil , to coat chicken
Kosher Salt , to taste
fresh cracked Black Pepper , to taste
1 Onion , peeled & quartered
2-3 Carrots , cut into large pieces
several sprigs Italian Parsley
several sprigs fresh Thyme
???? Print Full Recipe Here ????
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Sweet Orange Marmalade Chicken | ORANGE CHICKEN | Another crock pot dish | Cooking With Nan
Sweet Orange Marmalade Chicken
Orange marmalade chicken recipe
Sweet Orange Marmalade Chicken | ORANGE CHICKEN | Another crock pot dish | Cooking With Nan
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Orange Bourbon Crock Pot Turkey Breast Recipe
Looking for a simple yet succulent turkey recipe for Thanksgiving or Christmas? Our orange bourbon slow-cooker turkey breast, inspired by WhitneyBond, is a sumptuous holiday entree boasting mouthful after mouthful of sweet, spice and everything nice.
Every hot, juicy bite of this slow-cooked turkey delivers a delicious combination of warm spices, brown sugar, orange juice, bourbon and honey. You may have an appetizing assortment of mashed potatoes, gravy, stuffing and salads on your holiday table, but it will be this turkey that steals the show.
Feeding a smaller crowd this year? This is the holiday turkey recipe for you! There’s no need to fuss with a large whole turkey that requires basting and babysitting all afternoon when you can feed your family amply with just the turkey breast. The best part? Once you prep the turkey breast, your slow-cooker does all the basting and cooking for you.
Bourbon, orange juice and honey infuse their distinct balance of flavors into the turkey as it cooks for hours. Not familiar with bourbon? Bourbon is the most popular type of American whiskey. In general, bourbon’s barrel-aged flavor is characterized by oak vanilla, and caramel notes, which all go impeccably well with orange and honey. In a bowl, whisk together bourbon, orange juice, orange zest and honey. Set aside.
Cook’s note: Take advantage of the turkey juices in the crockpot to make a turkey gravy to serve alongside the turkey or with mashed potatoes.
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Crock-Pot Chicken & Dumplings | Delish
Get the full recipe from Delish:
INGREDIENTS
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
DIRECTIONS
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.
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