Slow Cooker Sweet Tangy Chicken Recipe2022-12-10
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
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This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat0 g
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
- 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
In a large nonstick skillet, heat 1 tablespoon olive oil, dip cubed chicken in the all-purpose flour, then fry, until golden brown. Remove chicken from the skillet and transfer to a slow cooker Add remaining ingredients to the slow cooker. Mix well.
Cover the pot and cook on low-heat setting for 7 hours or until chicken is tender.
Turn off the slow cooker and open the lid. Remove cooked chicken from the cooker, transfer to a serving plate and keep warm.
Pour the sauce into a medium saucepan. Cook, stirring occasionally, over medium heat until sauce thickens.
Remove the sauce from the saucepan and pour over chicken. Serve over the cooked rice or noodles.