Crockpot Orange Chicken Recipe
This Crockpot Orange Chicken Recipe is an easy and delicious way to get dinner on the table with very little effort.
Servings: 6 Servings
Calories: 394kcal
Equipment
- slow cooker liner or nonstick cooking spray
- gallon sized ziploc bag
- measuring cup and spoon
- Large skillet
- medium bowl
- Whisk
- Slow cooker
Ingredients
- 2 to 3 pounds boneless skinless chicken breasts or thighs, cut into bite size pieces
- ¼ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the sauce
- 1 tablespoon orange zest
- ¾ cup freshly squeezed orange juice
- ¼ cup sugar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the slow cooker by either spraying it with nonstick cooking spray or inserting a liner.
- In a gallon-sized freezer bag, shake together the cornstarch, salt, and pepper. Add the chicken and toss to coat.
- In a large skillet over medium-high heat, add the olive oil and brown the chicken in batches until browned on both sides. Move the chicken to the slow cooker.
- In a medium bowl, whisk together the remaining ingredients. Pour it over the chicken in the slow cooker.
- Cover the slow cooker and cook for 2 hours on low or 1 hour on high, or until the chicken reaches an internal temperature of 165 degrees.
- Serve over rice and garnish with sliced green onions.
Video
Nutrition
Serving: 1Serving | Calories: 394kcal | Carbohydrates: 36g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 563mg | Potassium: 815mg | Fiber: 1g | Sugar: 28g | Vitamin A: 164IU | Vitamin C: 53mg | Calcium: 28mg | Iron: 1mg