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Crockpot Orange Chicken Recipe

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This Crockpot Orange Chicken is a flavorful, easy-to-make dish combining tender chicken pieces with a sweet and tangy orange sauce. Cooked low and slow in a crockpot, it results in juicy, fall-apart chicken perfect for serving over rice. The sauce is thickened at the end to a glossy finish and garnished with sesame seeds and green onions for added texture and freshness.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American-Chinese

Ingredients

Chicken

  • 1½ pounds chicken breast, cut into bite size pieces

Sauce

  • ½ cup orange marmalade
  • ¼ cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon grated fresh ginger (or ½ teaspoon dried ginger)
  • ¼ to ½ teaspoon red pepper flakes
  • ¼ cup water
  • 2 tablespoons cornstarch

Garnish (Optional)

  • White sesame seeds
  • Chopped green onion

Instructions

  1. Prepare the chicken: Place the bite-sized chicken breast pieces into the crockpot evenly.
  2. Make the sauce: In a bowl, mix together orange marmalade, ketchup, brown sugar, rice wine vinegar, low sodium soy sauce, grated ginger, and red pepper flakes until well combined.
  3. Combine and cook: Pour the prepared sauce over the chicken in the crockpot. Cover and cook on low for 4 hours or on high for 2 hours, allowing the chicken to absorb the flavors and become tender.
  4. Thicken the sauce: In a small bowl, stir the water and cornstarch together until smooth. Pour this mixture into the crockpot during the last 10 minutes of cooking. If cooking on low, switch to high for this last step to bring the sauce to a slight boil and thicken it properly. Replace the lid during this time.
  5. Serve: Once thickened, serve the orange chicken over cooked rice. Garnish with white sesame seeds and chopped green onions for added flavor and presentation.

Notes

  • Use low sodium soy sauce to control the saltiness of the dish.
  • Adjust red pepper flakes according to your preferred spice level.
  • If you prefer, substitute chicken thighs for a juicier result.
  • Serve with steamed vegetables or a side salad for a complete meal.
  • You can prepare the sauce ahead of time to save prep time on cooking day.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://cheftinaskitchen.com/crockpot-orange-chicken-recipe/