crockpot chicken recipe

This Crockpot Orange Chicken is a healthier, homemade version of one of our favorite takeout meals! It has the most flavorful sauce!

Crockpot Orange Chicken

corn starch (divided)

salt

black pepper

canola oil

boneless, skinless chicken breasts

orange marmalade

orange juice

soy sauce

chicken broth

liquid honey

vinegar

garlic

ginger

red pepper flakes

In a medium bowl, combine 1/4 cup corn starch, salt and pepper. Add chicken and toss to coat.

Heat oil in a large pan over medium-high heat. Add chicken in a single layer (do two batches if necessary) and brown lightly on each side (don't overcook or it will be dry)

Meanwhile, in a medium bowl, whisk together marmalade, juice, soy sauce, broth, honey, remaining 1/4 cup corn starch, vinegar, garlic, ginger and red pepper flakes.&nbsp;

When chicken is browned, add it to a 2.5-4 quart slow cooker and pour the sauce over top.

Cover and cook on low for 2-3 hours, just until chicken is done and sauce has thickened. If sauce is too thin for your liking, combine an addition tablespoon of corn starch and water and add to the sauce before serving.

These healthy crockpot stuffed peppers are one of the best easy slow cooker recipes! The delicious, hearty filling takes less than 10 minutes to prepare.

Crockpot Stuffed Peppers

large bell peppers (any colors you like (I like red))

ground chicken (or turkey

reduced-sodium black beans ((14 ounces), rinsed and drained)

fire-roasted diced tomatoes ((14 ounces), with juices)

quinoa (or swap 3 cups COOKED brown rice or 3 cups raw cauliflower rice)

chili powder

cumin

garlic powder

shredded pepper jack cheese (divided;

avocado

fresh cilantro

Salsa

Sour cream

lime juice

Slice the tops off of the bell peppers (cut as close to the top as you can so that you have max space for stuffing), then carefully remove the ribs and seeds so that you do not break the sides of the peppers. Set aside.

Place the ground chicken into a large bowl. Add the black beans, tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt, and 3/4 cup of the cheese. With a fork or your fingers, stir to combine. Spoon the filling into the hollowed-out centers of the peppers, filling them all the way to the top. (The number of peppers you need for all of the filling will vary depending upon the size of the peppers. I usually fill about 7.)

Pour 1/2 cup water into an empty 5-quart (or larger) slow cooker. Stand the peppers up on their bases in the water, arranging them so that they are evenly spread apart. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the peppers are tender. Remove the lid, sprinkle the peppers with the remaining 1/2 cup cheese, then cover the slow cooker again and let heat for a few additional minutes, until the cheese is melted. Serve hot with desired toppings.

Top 2 crockpot chicken recipe recipes from across the web

The most viewed crockpot chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crockpot Orange Chicken

Crockpot Stuffed Peppers

Top 2 crockpot chicken recipe recipes from across the web

The most viewed crockpot chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Orange Chicken

Crockpot Stuffed Peppers

The most viewed crockpot chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine