Best 5 Crock Pot Orange Sesame Chicken With Toasted Almonds Recipes

SLOW COOKER ORANGE CHICKEN

Steps:

• Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
• Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.
• To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
• To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.
• Pour mixture over the chicken, using a spoon to distribute the sauce as necessary, making sure all pieces are coated.
• Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
• Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with sesame seeds, green onions, optional orange wedges, and serve immediately.

SESAME ORANGE CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed.

SESAME CHICKEN FOR SLOW COOKER

Steps:

• Spread chicken into the crock of a slow cooker.
• Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
• Cook on Low until the chicken is tender, 3 to 4 hours.
• Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
• Cook on High until slightly thickened, about 10 minutes.
• Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.

SESAME ORANGE CHICKEN

Steps:

• Heat a small skillet on medium high heat. Add the sesame seeds. Toast sesame seeds until fragrant and lightly browned.
• Do not turn your back on the seeds while cooking, they can easily and quickly burn. Stir often to keep them from burning.
• You may hear them pop, and some of them may hop out of the pan while cooking. When lightly browned remove from heat and set aside.
• Mix melted butter in with the bread crumbs. Heat a large skillet on a medium high, add the bread crumbs, stir often until the bread crumbs get toasty brown. Remove from heat, let cool.
• Heat the oven to 450°F Line a roasting pan with foil. Put a flat baking rack on the lined roasting pan.
• Use a meat pounder to lightly pound the chicken breasts between two pieces of wax paper to even out the thickness of the breasts.
• Use a microplane grater to grate the zest from the orange. Place the zest in a large bowl.
• Cut 4 thin round slices from the center of the orange to use with this recipe. Save the rest of the orange for snacking.
• 6 Add to the large bowl with the zest, the marmalade, honey, soy sauce, sesame oil, peanut oil, chili sauce and salt. Mix well.
• Add the chicken to the sauce, coating every piece. You can at this point make ahead by 24 hours and let the chicken marinate, or you can go ahead with the recipe.
• In a large, shallow dish, mix together the toasted sesame seeds and bread crumbs. Working with the chicken one piece at a time, dredge the chicken in the coating, pressing down on the crumbs to make sure they adhere well.
• Transfer to the backing rack on the lined roasting pan. Dip the orange slices in the leftover marmalade mix and set on the rack.
• Cook at 450°F until the chicken has an internal temperature of 165°F, about 20 minutes. Serve immediately, topped with the orange slices.

CROCK POT ORANGE SESAME CHICKEN WITH TOASTED ALMONDS

Steps:

• Rinse chicken and pat dry.
• Mix sesame seeds, salt, flour, and pepper together in a bowl.
• Coat the chicken with the flour mixture and fry in the oil in a large skillet, preheated over medium-high heat.
• Fry to a nice, medium brown color on both sides.
• Depending on how much chicken you have, you may need to do more than one batch.
• Don't overcrowd the chicken!
• Remove the chicken from the skillet and place in a large crock pot.
• In a small bowl, mix onion, wine (or water or broth), and bouillon granules (if using).
• Pour over the chicken.
• Cover and cook on low, 5-7 hours.
• Turn on high and remove chicken, keeping all the juices in the crock pot.
• OPTIONAL- at this point I like to heat the oven to 450 and 'crisp up' the chicken a bit on a cookie sheet, be extra careful not to burn it if you decide to do this!
• Whisk the cornstarch and water together and stir into the crock pot.
• Then add all of the sauce ingredients EXCEPT sour cream and cook on high for 15 minutes.
• Whisk the sour cream into the sauce and serve over rice (I like Basmati) with the chicken.