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Crockpot Chicken With Grapes


This easy chicken recipe gets some nice flavor from grapes, spices, and orange juice.


  • 3 pounds boneless chicken breasts and thighs, skin and visible fat removed
  • 1 teaspoon seasoned salt
  • non-stick cooking spray or about 1 teaspoon each oil and butter
  • 6 ounces frozen orange juice concentrate, thawed (3/4 cup)
  • 1/2 cup water
  • 2 drops hot pepper sauce, or to taste
  • non-stick cooking spray
  • 1 cup seedless grapes, halved
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup slivered, toasted almonds*
  • dash ground cloves, or allspice
  • 1 teaspoon salt


Trim chicken of fat, wash, and pat dry. Spray a large skillet with non-stick cooking spray or coat with a little oil and butter; brown chicken pieces over medium heat; tranfer to slow cooker. Combine cinnamon, cloves or allspice, salt, seasoned salt, orange juice concentrate, water and hot pepper sauce. Pour mixture over chicken in Crock Pot. Cover and cook on low for 4 to 5 hours or until chicken is tender. Stir in grapes. Place chicken in serving dish; sprinkle with almonds. Serve sauce with chicken, or thicken with a little flour or cornstarch mixed with cold water, and serve separately.

*To toast nuts, spread them out in a single layer on a large baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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