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Home<\/span> > Recipes<\/span> > Crockpot Orange Chicken<\/span><\/span><\/p>\n\n
This delicious Crockpot Orange Chicken tastes just as good as your favorite take-out.. but healthier! Tender chicken is coated in a yummy orange sauce and served with broccoli and peppers for a delicious and easy dinner that is bound to become a weeknight favorite.<\/strong><\/p>\n\n
<\/noscript><\/figure>\n<\/div>\nWhy You\u2019re Going to Love This Crockpot Orange Chicken Recipe<\/span><\/h2>\nWhenever we go out for Chinese, my kids order orange chicken. The crispy chicken and perfectly sweetened orange sauce makes it a solid kid-favorite, every time. We finally decided it was time to attempt our own version at home. I wanted something that mimicked the flavor and texture of the dish they loved, but a little healthier. After a bit of trial and error, we finally found a winning combination! I knew I wanted to try and adapt it for my crockpot, so that\u2019s what I did here. A quick pan-fry gives you the texture you want for the chicken, but if you want a more hands-off meal, you can skip this step. The final result is a tender, lightly sweetened Orange Chicken that will definitely satisfy any take-out craving. <\/p>\n
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<\/noscript><\/figure>\n<\/div>\nIngredients for Crockpot Orange Chicken:<\/span><\/h2>\n\nRice Wine Vinegar<\/strong>\u2013 regular or seasoned rice wine vinegar will work here.<\/li>\nSoy Sauce<\/strong>\u2013 we used low-sodium soy sauce.<\/li>\nSesame Oil<\/strong>\u2013 sesame oil has a strong, distinctive Asian flavor. A little bit goes a long way! It is purely for flavor here so you can leave it out if desired.<\/li>\nOrange Marmalade<\/strong>\u2013 you can use any store-bought brand you like here. It helps thicken the sauce and adds the perfect orange flavor.<\/li>\nBrown Sugar<\/strong>\u2013 adds a caramely flavor to the orange sauce.<\/li>\nSalt & Pepper<\/strong>\u2013 for seasoning. We used kosher salt and fresh cracked black pepper.<\/li>\nCornstarch<\/strong>\u2013 creates a crisp exterior on the chicken and helps thicken the sauce. <\/li>\nChicken<\/strong>\u2013 we used boneless, skinless chicken breast, but chicken thigh works great here too.<\/li>\nBroccoli Florets<\/strong>\u2013 very traditional veggie for stir fry. Zucchini works great as a substitute.<\/li>\nRed Bell Pepper<\/strong>\u2013 any color will work, but liked the red for color.<\/li>\n<\/ul>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nHow to Make Orange Crockpot Chicken:<\/span><\/h2>\n\nWhisk <\/strong>together the vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper. <\/li>\nDice <\/strong>chicken into bite-sized pieces and toss with cornstarch.<\/li>\nBrown <\/strong>the chicken in a hot skillet with avocado oil. Transfer chicken to the crockpot.<\/li>\nPour <\/strong>marmalade mixture over the chicken. Cover and cook on low for 3-4 hours.<\/li>\nAdd <\/strong>the chopped veggies to the crockpot during the last 30 minutes of cooking; stir to coat. <\/li>\nMake<\/strong> a slurry if desired by removing 1\/2 cup of the cooking sauce from the crockpot into a small bowl. Whisk in 1 tablespoon of cornstarch until smooth. Stir back into the crockpot and allow sauce to thicken.<\/li>\nServe <\/strong>over rice and enjoy!<\/li>\n<\/ol>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nTips & Suggestions:<\/span><\/h2>\n\n
What are the best vegetables for stir fry?<\/strong> <\/p>\nWe love the broccoli and pepper combination, but you can use whatever veggies you like! Some other great options are onions, zucchini, mushrooms, cabbage and carrots.<\/p>\n<\/p><\/div>\n
How can I thicken the sauce?<\/strong> <\/p>\nIf your sauce didn\u2019t get as thick as you like during the cook time, make a simple slurry using some of the sauce from the crockpot (about 1\/2 cup) and 1 tablespoon cornstarch. Whisk together and stir back into the crockpot and allow to thicken.<\/p>\n<\/p><\/div>\n
What kind of chicken should I use for Crockpot Orange Chicken?<\/strong> <\/p>\nWe used boneless, skinless chicken breast. But chicken thigh is a good option also! It requires a bit of trimming, but it cooks up nice and tender in the crockpot and is harder to overcook.<\/p>\n<\/p><\/div>\n
What should I serve with Orange Chicken?<\/strong> <\/p>\nWe served our Crockpot Orange Chicken over a bed of white rice. Other good options are brown rice, rice noodles, or even quinoa!<\/p>\n<\/p><\/div>\n
Can I cook Orange Chicken on the stove?<\/strong> <\/p>\nYes! You can adapt this recipe to work on the stovetop. After browning your chicken, add the veggies to the skillet and cook for 3-5 minutes. Next, add the sauce to the skillet. Allow the sauce to cook down and thicken while the chicken finishes cooking. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n
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<\/noscript><\/figure>\n<\/div>\nMore Asian-Inspire Recipes You\u2019ll Love:<\/span><\/h2>\n\n
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\n1<\/span> teaspoon<\/span> rice wine vinegar<\/span><\/li>\n1\/4<\/span> cup<\/span> low sodium soy sauce<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> sesame oil<\/span><\/li>\n3\/4<\/span> cup<\/span> orange marmalade<\/span><\/li>\n2<\/span> tablespoons<\/span> brown sugar<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> salt<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> black pepper, ground<\/span><\/li>\n3<\/span> tablespoons<\/span> cornstarch<\/span><\/li>\n1 1\/2<\/span> pounds<\/span> chicken thigh, boneless, skinless<\/span><\/li>\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n1<\/span> medium<\/span> red bell pepper<\/span><\/li>\n2<\/span> cups<\/span> broccoli florets<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nWhisk together vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt, and pepper in a small bowl. Set aside.<\/span><\/p>\n<\/li>\n\nCut chicken into small pieces, and toss into a large ziplock bag along with the corn starch; shake to coat.<\/span><\/p>\n<\/li>\n\nAdd oil to a large skillet and heat over medium-high. Once hot (oil will shimmer) add chicken. Brown on all sides and then place into the crockpot evenly on the bottom. Pour the vinegar mixture over the chicken making sure all the pieces are covered, put the lid on the crockpot and cook on low for about 4 hours or high for 2 hours. Check your chicken about half way through and adjust time and temp as necessary \u2013 every crockpot cooks a bit differently. <\/span><\/p>\n<\/li>\n\nWhen there is 30 minutes left of cooking, chop the red bell pepper and trim broccoli florets as needed. Add to the crock pot and stir to coat with sauce. <\/span><\/p>\n<\/li>\n\nIf your sauce is still too thin after cooking, you can remove about 1\/2 cup of the sauce from the crockpot and put in a small bowl. Whisk in about 1 tablespoon of cornstarch. Stir this slurry back into the crockpot and allow to thicken. <\/span><\/p>\n<\/li>\n\nServe over rice and spoon extra sauce over everything once plated. Garnish with sesame seeds. Enjoy! <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\nCalories: <\/span>309<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>24<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>8<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>108<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>712<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>474<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>29<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>862<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>54<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>48<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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