This delicious Crockpot Orange Chicken is just as delicious as your favorite takeaway, but healthier! Coat the tender chicken in a delicious orange sauce and garnish with broccoli and green peppers, it’s a delicious and easy treat that will become a weeknight favourite. Offer dinner.
Why You’ll Love This Crockpot Orange Chicken Recipe
Whenever we go out for Chinese food, my kids order the orange chicken. Crispy chicken and perfectly sweet orange sauce are always a hit with the kids. We finally decided it was time to try our own version at home. After many mistakes, we finally found the best combination! I wanted to adapt it for my crockpot, so I did it here. You can skip this step if you want.
Ingredients for Crockpot Orange Chicken:
- rice vinegar– Regular or flavored rice vinegar works here.
- soy sauce– I used low sodium soy sauce.
- sesame oil– Sesame oil has a strong Asian flavor. A little goes a long way! It’s purely for flavor here, so you can omit it if you want.
- orange marmalade– You can use your favorite store bought brands here. It thickens the sauce and adds the perfect orange flavor.
- brown sugar– Add caramel flavor to orange sauce.
- salt and pepper– For seasoning. I used kosher salt and freshly ground black pepper.
- cornstarch– Crisp the surface of the chicken and thicken the sauce.
- chicken– I used boneless and skinless chicken breast, but chicken thighs work well here too.
- florets of broccoli– A very traditional vegetable for stir fry. Zucchini works great as a substitute.
- red bell pepper– Any color works, but I like the color red.
How to make orange crockpot chicken:
- whisk Combine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper.
- dice Cut chicken into bite-sized pieces and sprinkle with cornstarch.
- brown Chicken in a frying pan with avocado oil. Transfer chicken to crockpot.
- pour it up Marmalade mix over chicken. Cover and simmer over low heat for 3-4 hours.
- addition Place the chopped vegetables in the crockpot during the last 30 minutes of cooking. Stir to coat.
- make If desired, remove 1/2 cup of the cooking sauce from the crockpot into a small bowl to slurry. Return to crockpot and thicken sauce.
- serve Enjoy with rice!
Tips and Suggestions:
I love the combination of broccoli and peppers, but feel free to use whatever veggies you like! Some other great options are onions, zucchini, mushrooms, cabbage, and carrots.
If the sauce doesn’t thicken to your liking during cooking, use part of the crockpot sauce (about 1/2 cup) and 1 tablespoon cornstarch to make a simple slurry. Whisk together and return to crockpot to thicken.
Boneless, skinless chicken breast. But chicken thighs are good too! It does require a little trimming, but it cooks tender and tender in the crockpot, making it difficult to overcook.
I had the Crockpot Orange Chicken over white rice. Other good options are brown rice, rice vermicelli, or quinoa!
Yes! You can adapt this recipe to work on your stovetop. When the chicken is browned, add the vegetables to the frying pan and heat for 3-5 minutes. Then add the sauce to the skillet. While the chicken is cooking, let the sauce simmer and thicken.
More Asian inspired recipes you’ll love:
- 1 tea spoon rice vinegar
- 1/4 cup Reduced salt soy sauce
- 1/2 tea spoon sesame oil
- 3/4 cup orange marmalade
- 2 tablespoon brown sugar
- 1/2 tea spoon salt
- 1/4 tea spoon black pepper, powder
- 3 tablespoon cornstarch
- 1 1/2 lb chicken thigh, boneless, skinless
- 1 tablespoon avocado oil
- 1 Moderate red bell pepper
- 2 cup florets of broccoli
Combine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper in a small bowl and mix well. set aside.
Cut chicken into small pieces and place in a large ziplock bag with cornstarch. Shake to coat.
Add oil to a large frying pan and heat over medium-high heat. When hot (oil will shimmer), add chicken. Brown on all sides, then place evenly in the bottom of the pan. Pour the vinegar mixture over the chicken, making sure all parts are covered, then cover the crockpot and cook over low heat for about 4 hours and then over high heat for 2 hours. to adjust the time and temperature as needed.
At the remaining 30 minutes of cooking, chop the red bell pepper and trim off the broccoli florets if desired.
If the sauce is still too thin after cooking, remove about 1/2 cup of the sauce from the crockpot and place it in a small bowl. Add 1 tablespoon of cornstarch and mix. Stir this slurry back into the crockpot to thicken.
Serve over rice and spoon excess sauce on plate. Garnish with sesame seeds. fun!
calorie: 309kcal | | carbohydrates: 38g | | protein: twenty fourg | | obesity: 8g | | saturated fat: 2g | | Polyunsaturated fat: 2g | | Monounsaturated fat: 3g | | Trans fat: 0.02g | | cholesterol: 108mg | | sodium: 712mg | | potassium: 474mg | | fiber: 2g | | sugar: 29g | | Vitamin A: 862IU | | Vitamin C: 54mg | | calcium: 48mg | | iron: 1mg
I am a registered dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.
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