Crock Pot Citrus Ginger Chicken
photo by flower7
- Ready In:
- 21mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 lbs boneless skinless chicken
- 1⁄4 cup orange marmalade
- 1 tablespoon lime juice
- 1⁄4 cup crushed pineapple
- 2 teaspoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon grated gingerroot
- 1⁄4 teaspoon cayenne pepper
- 1 minced garlic clove
- 1⁄4 cup sugar
directions
- Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag.
- Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze.
- To thaw, place in fridge overnight.
- Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours.
- You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear.
- If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.
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RECIPE SUBMITTED BY
PAUL P.
Ivydale, West Virginia
I am married and a father of 2. I love to hunt, fish, trap, hike, rock climb, camp, garden and cook. By trade I am a welder, but I also make knives and am a semi-professional blacksmith.
My family and I live on a self-sustainable homestead. We raise a big garden of heirloom vegetables. I collect antique varieties of apple, pear, plum, quince, cherry, mulberry and grapes. We raise meat rabbits, chickens for meat and eggs and we raise 2 breeds of pigs.
I make my own beer, cider, perry and wine. I also have a medicinal garden from which I make a lot of herbal remedies. I use organic, self sufficient practices with everything I raise to eat and plan on teaching this to my kids as they grow up.