Best Crockpot Hot Pepper Jelly Chicken Recipes

SWEET AND SPICY PEANUT CHICKEN

Sweet and Spicy Peanut Chicken image

Chicken thighs and a slow cooker- that's a marriage made in culinary heaven! Juicy and flavorful, this simple dish will make you swoon when you return home and find it ready. The filling is also excellent in lettuce wraps. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds boneless skinless chicken thighs
1 cup chicken broth
1 cup pepper jelly
1/2 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped dry roasted peanuts
1/2 cup chopped sweet red pepper
Hot cooked rice and lime wedges, optional

Steps:

Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours., Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper., Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.

Nutrition Facts : Calories 525 calories, Fat 25g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 914mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 30g protein.

CROCKPOT HOT PEPPER JELLY CHICKEN

Crockpot Hot Pepper Jelly Chicken image

The other day I made hot pepper jelly. I do not use a food coloring so it isn't a pretty green, but more like a military green. However I planned on using in cooking only. The result was a nicely golden brown chicken with a nice taste and not as spicy as you would think.

Provided by Stormy Stewart

Categories Chicken

Time 8h5m

Number Of Ingredients 2

Ingredients

1 roasting chicken
1 pt hot pepper jelly (homemade or bought)

Steps:

1. Clean the chicken and put into a crock pot. Pour over that 1 pint of hot pepper jelly. I made mine with only 3 hot peppers. so it wasn't too hot.
2. cook on low for 8 hours. in last 2 hours turn over on it's breast. It will come out a nice golden brown. I think it is because of the sugar content of the jelly

PEPPER JELLY GLAZED CHICKEN

Pepper Jelly Glazed Chicken image

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

Provided by CARTUIN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

Ingredients

4 bone-in chicken breast halves, with skin
⅓ cup red pepper jelly
⅓ cup Dijon mustard
⅓ cup honey

Steps:

Preheat the oven to 350 degrees F (175 degrees F).
Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g

JALAPENO PEPPER JELLY CHICKEN

Jalapeno Pepper Jelly Chicken image

Make and share this Jalapeno Pepper Jelly Chicken recipe from Food.com.

Provided by Lorac

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless chicken breasts
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons vegetable oil
1/2 cup chicken broth
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
2 -3 tablespoons jalapeno jelly

Steps:

Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
Combine garlic salt, chili powder, pepper, cumin and oregano.
Rub some of the seasoning on both sides of each breast.
Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
Transfer to serving platter and keep warm.
Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
Spoon sauce over chicken and serve.

Nutrition Facts : Calories 360.3, Fat 20.5, SaturatedFat 4.8, Cholesterol 92.8, Sodium 197.8, Carbohydrate 10.9, Fiber 0.4, Sugar 7.9, Protein 31.1

CHICKEN BREAST WITH HOT PEPPER JELLY

Chicken Breast With Hot Pepper Jelly image

This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!

Provided by teresas

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons hot pepper jelly
1/2 teaspoon Dijon mustard
4 boneless chicken breast halves
salt and pepper
2 tablespoons butter
2 celery ribs
1 tablespoon lemon juice

Steps:

Pound chicken breast to an even thickness.
Cut celery stalks into 2 inch long "matchsticks".
In a small bowl, combine the pepper jelly and mustard, set aside.
Season both sides of the chicken breast with salt and pepper.
In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
Cook 5 minutes on each side.
Tilt the skillet and pour off most of the fat.
Add 1 tbs. water and shake skillet to loosen browned chicken bits.
Push chicken to one side of skillet.
Add celery sticks, stirring for 1 miunte.
Add pepper jelly mixture and lemon juice.
Shake to coat the chicken with the sauce.
Cook until the sauce is reduced to just a glaze. (30-40 seconds).
Transfer chicken to a serving dish and garnish the top with the celery matchsticks.