Crockpot Orange Chicken

Name: Crockpot Orange Chicken
Prep time: 10 min
Cook time: 5 h 10 min
Total time: 5 h 20 min
Yield: 4 servings
Ingredients: 2 pounds boneless, skinless chicken breasts; ½ teaspoon ground black pepper; ¼ teaspoon kosher salt; 1 cup reduced-sugar orange juice; 2 tablespoons honey; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 2 teaspoons minced garlic; 2 teaspoons minced fresh ginger; ½ teaspoon red pepper flakes; 3 tablespoons cornstarch; Prepared brown rice; sliced green onions; Sliced or slivered toasted almonds

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Prep Time
10 mins
Cook Time
5 hrs 10 mins
Total Time
5 hrs 20 mins
Servings
4 servings
Calories
351 kcal

Crockpot Orange Chicken

Iris Warren

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This Crockpot Orange Chicken is an easy orange chicken recipe with orange juice, honey, and NO marmalade. Serve with vegetables for a healthy meal!

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Ingredients

Servings

2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
½ teaspoon ground black pepper
¼ teaspoon kosher salt
1 cup reduced-sugar orange juice
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced garlic about 2 cloves
2 teaspoons minced fresh ginger
½ teaspoon red pepper flakes or more to taste
3 tablespoons cornstarch
Prepared brown rice for serving
sliced green onions optional for serving
Sliced or slivered toasted almonds and/or toasted sesame seeds optional for serving

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Instructions

Coat the bottom of a 4-quart or larger slow cooker with nonstick spray. Arrange the chicken in the bottom, then sprinkle with salt and pepper.
In a medium bowl or large measuring cup, whisk together the orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Pour over the chicken. Cover and cook for 1 1/2 to 2 1/2 hours on high or 5 to 6 hours on low, until the chicken registers 165°F and is cooked through. With a slotted spoon, remove the chicken from the slow cooker and let cool slightly. Cut into bite-sized pieces.
With a mesh sieve, strain the sauce into a bowl or measuring cup. Discard the solids, then return the liquid to the slow cooker. Turn the slow cooker heat to high. Mix the cornstarch with 3 tablespoons water to create a slurry, then stir it into the slow cooker sauce. Cover and cook on high until the sauce thickens, about 10 minutes, stirring it often. Return the chicken pieces to the slow cooker and stir to coat with the sauce. Serve with prepared rice, sprinkled with green onions and toasted almonds or sesame seeds as desired.

Notes

Cooking times can vary widely based on the model and size of your slow cooker. Be sure to check the chicken early, especially if you are using a larger-size slow cooker, to make sure it does not overcook.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm chicken in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4), with 1/2 cup brown rice Calories 351kcal (18%) Carbohydrates 22g (7%) Protein 49g (98%) Fat 6g (9%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 145mg (48%) Potassium 1002mg (29%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 268IU (5%) Vitamin C 34mg (38%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 351 kcal

% Daily Value*

Serving	1(of 4), with 1/2 cup brown rice
Calories	351kcal	18%
Carbohydrates	22g	7%
Protein	49g	98%
Fat	6g	9%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	145mg	48%
Potassium	1002mg	21%
Fiber	1g	4%
Sugar	12g	24%
Vitamin A	268IU	5%
Vitamin C	34mg	38%
Calcium	25mg	3%
Iron	1mg	6%