Slow Cooker Sweet Tangy Chicken Recipe

Slow cooker sweet tangy chicken recipe. Chicken breasts with beer, brown sugar, soy sauce, ketchup, and spices cooked in a slow cooker.

You can prepare Sweet Chicken Tangy in a pressure cooker:

Pressure Cooker Sweet Tangy Chicken Recipe

Makes 4 servings

Ingredients: 4-5 boneless and skinless chicken breasts, 1 cup (250 ml) apricot preserves, 1 teaspoon (5 ml) minced fresh ginger, 1 tablespoon (15 ml) spicy brown mustard, 2 tablespoons (30 ml) soy sauce, 1/3 cup (80 ml) chicken broth, olive oil, salt, and freshly ground black pepper

Instructions: Heat olive oil in an electric pressure cooker turned to the sauté function. Season chicken breasts with salt and black pepper. Working in batches, add seasoned chicken to the pot and cook until nicely browned, turning once.

Remove browned chicken from the pot and transfer to a serving plate. Keep warm.

Meanwhile, in a small mixing bowl, combine apricot preserves, minced ginger, brown mustard, and soy sauce. Stir well.

Pour chicken broth into the pot, scraping up any browned bits from the bottom of the cooker. Return browned chicken to the pressure cooker, then pour 2/3 (160 ml) of apricot mixture over.

Close the pressure cooker and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 10 minutes.

Open the pot, using the Natural Release method. Remove the cooked chicken mixture from the pot and transfer to a serving plate. Pour the remaining apricot mixture over the chicken. Serve hot over the cooked rice.

Bake tangy chicken in an oven:

Oven-Baked Sweet Tangy Chicken Recipe

Makes 4 servings

Ingredients: 6 tablespoons (90 ml) unsalted butter, melted, 1/3 cup (80 ml) red wine vinegar, 1/2 cup (125 ml) low-sodium soy sauce, 3 garlic cloves, peeled and minced,  2 tablespoons (30 ml) finely chopped fresh parsley, 1/3 cup (80 ml) ketchup, 4 boneless and skinless chicken breasts, 2 tablespoons (30 ml) cornstarch, 2 tablespoons (30 ml) cold water, 1/2 cup (125 ml) sour cream, cooked noodles, rice, or mashed potatoes

Instructions: In a medium mixing bowl, combine butter, soy sauce, red wine vinegar, garlic, parsley, and ketchup. Whisk well.

Place chicken breasts on a cutting board and pound, using a mallet, until even, about 1-inch (2.5 cm) thick. Place chicken breasts in the soy marinate, then cover with plastic wrap and refrigerate for 4-6 hours.

Remove the marinated chicken from the refrigerator. Preheat an oven to 375º F (180º C). Place marinated chicken in the preheated oven and bake for 30-40 minutes or until the chicken is tender.

Serve sweet tangy chicken and gravy over cooked noodles, rice, or mashed potatoes.

Slow Cooker Sweet Tangy Chicken Recipe

You may also like Slow Cooker Tangy Three-Bean Soup or Slow Cooker Chicken and Sweet Potatoes

Ingredients

• 4-6 boneless and skinless chicken breast halves, cubed
• 1 cup (250 ml) brown sugar
• 1 cup (250 ml) ketchup
• 12 oz (360 ml) light beer
• 1/2 teaspoon garlic salt
• 2 teaspoons red pepper flakes
• 3 tablespoons low-sodium soy sauce

Method