Crock-Pot California Chicken

This recipe for Crock-Pot California Chicken is a yummy meal to serve to your family. Easy to make and the flavors come together making you want more!

Crock-Pot California Chicken

Thank you Rebecca M for this recipe.

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Crock-Pot California Chicken Recipe

This tasty chicken recipe is full of wonderful flavors that makes it great for dinner any night of the week. Tender slow cooked chicken and bell peppers are cooked in a wonderfully unique sauce that is just fantastic served over cooked rice!

Print Recipe Crock-Pot California Chicken Recipe This tasty chicken recipe is full of wonderful flavors that makes it great for dinner any night of the week. Tender slow cooked chicken and bell peppers are cooked in a wonderfully unique sauce that is just fantastic served over cooked rice!

Rating	Votes: 4 Rating: 3.5 You: Rate this recipe!
Servings	4Servings
Prep Time	5Minutes
Cook Time	7.5Hours On LOW

Ingredients

• 4 Whole Boneless Skinless Chicken Breasts
• 1 Cup Orange Juice
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Orange Marmalade
• 1 Teaspoon Mustard powder
• 1 Teaspoon Sriracha Sauce
• 1 Teaspoon Molasses
• 2 Whole Shallots Chopped
• 2 Cloves Garlic Minced
• 2 Whole Red Bell Peppers (Parboiled; cubed)

Servings: Servings

Ingredients 4 Whole Boneless Skinless Chicken Breasts 1 Cup Orange Juice 2 Tablespoons Soy Sauce 2 Tablespoons Orange Marmalade 1 Teaspoon Mustard powder 1 Teaspoon Sriracha Sauce 1 Teaspoon Molasses 2 Whole Shallots Chopped 2 Cloves Garlic Minced 2 Whole Red Bell Peppers (Parboiled; cubed) Servings: Servings

Rating Votes: 4 Rating: 3.5 You: Rate this recipe! Servings 4Servings Prep Time 5Minutes Cook Time 7.5Hours On LOW

Instructions

1. Place chicken breasts in the bottom of a 6 quart or larger slow cooker.
2. In a small mixing bowl whisk together the orange juice, soy sauce, orange marmalade, mustard powder, siracha, molasses, shallots and garlic.
3. Pour sauce over chicken in slow cooker.
4. Cover and cook on LOW 4 to 6 hours.
5. Add chopped bell peppers and stir to combine them into the sauce.
6. Recover slow cooker and cook an additional 1.5 hours or until peppers are cooked but still have a little crunch to them.
7. Serve chicken whole or shredded over cooked rice with sauce and peppers spooned over top.

Nutrition Information

Calories: 267kcal, Total Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 2g, Cholesterol: 70mg, Sodium: 690mg, Potassium: 610mg, Carbohydrates: 39g, Dietary Fiber: 1g, Sugars: 9g, Protein: 26g, Vitamin A: 107%, Vitamin C: 262%, Calcium: 5%, Iron: 12%

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