Crockpot Orange Chicken

⏲️ Time needed

You'll need about 30 minutes to get the ingredients ready for the slow cooker. Cooking time is about 4 hours, although you can shorten that if needed since everything is cooked before it goes into the crockpot.

🥘 Ingredients

• boneless skinless chicken breasts
• all-purpose flour
• garlic powder
• ground ginger
• kosher salt
• frozen orange juice concentrate, thawed (no pulp)
• brown sugar
• balsamic vinegar
• chili sauce
• cornstarch
• crushed red pepper flakes
• orange juice
• rice

🌾 Adaptations for dietary restrictions

Gluten-free. You can use a gluten-free 1:1 flour in place of all-purpose flour for a gluten-free version.

📋 Instructions

In a small bowl (or resealable bag), mix together flour, garlic powder, ginger, and cornstarch, then dredge (or shake) the chicken pieces in the flour mixture and shake off the excess. Discard the remaining flour mixture.

Heat the olive oil in a large skillet and sauté the chicken until thoroughly cooked. Place cooked chicken into the crockpot.

In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, chili sauce, cornstarch, and red pepper flakes (adjust the amount of sugar and red pepper flakes to your taste). Pour sauce mixture evenly over the chicken, and toss gingerly to coat. Cover and cook on low for 4 hours, or on high for about 2 hours.

If the sauce is too thick, add about ¼ to ½ cup prepared orange juice and stir. Cover and cook about 30 minutes more. Serve over rice.

Recipe

Crockpot Orange Chicken

4 from 3 votes

Sweet and tangy Crockpot Orange Chicken is an easy recipe for a delicious and pretty meal. Everything is already cooked when it goes into the crockpot, so you can shorten the cooking time as needed to accommodate your schedule.

AuthorAuthor: Mary Ann

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Prep Time 30 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs

Course Main Dish

Cuisine Chinese

Servings 8 servings

Calories 469

Ingredients

  

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• 1 ½ pound boneless skinless chicken breasts, cubed
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 6 ounces frozen orange juice concentrate, thawed (no pulp)
• ½ cup brown sugar
• 1 teaspoon balsamic vinegar
• 2 teaspoon chili sauce
• 1 teaspoon cornstarch
• 1 teaspoon crushed red pepper flakes
• orange juice, if needed for consistency
• 3 cups rice, cooked

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Instructions

• In a small bowl (or resealable bag), mix together flour, garlic powder, ginger, and cornstarch. Dredge (or shake) the chicken pieces in the flour mixture and shake off the excess. Discard remaining flour mixture.
• Heat the olive oil in a large skillet and sauté the chicken until thoroughly cooked. Place cooked chicken into the crockpot.
• In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, chili sauce, cornstarch, and red pepper flakes (adjust amount of sugar and red pepper flakes to taste). Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
• Cover and cook on low for 4 hours, or on high for about 2 hours. If sauce is too thick, add about ¼ to ½ cup prepared orange juice and stir. Cover and cook about 30 minutes more. Serve over rice.

Notes

Optional additional orange juice not included in nutritional data.

Nutrition per serving

Calories: 469 calCarbohydrates: 83 gProtein: 24 gFat: 2 gSodium: 418 mgFiber: 1 gSugar: 21 g

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