Crockpot Orange Chicken

“This was a big hit, definitely making again!” ~ A Menus4Moms subscriber

Crockpot Orange Chicken is not only tasty but makes a beautiful dish. You’ll need a little extra prep time to get it started but if you cook it on high you could start it about 3 hours before dinnertime and have it ready when everyone gets home from their evening activities. Everything is already cooked when it goes into the crockpot, so you can shorten the cooking time without worrying that it won’t be thoroughly cooked.
Chicken with orange sauce over rice, chopsticks, and two orange slices on a blue plate

Chicken with orange sauce over rice, chopsticks, and two orange slices on a blue plate

Crockpot Orange Chicken

Course: Main Dish
Servings: 8 servings
Calories per Serving: 469
Print Pin
3 from 1 vote
Prep Time: 30 mins
Cook Time: 4 hrs 30 mins
Total Time: 5 hrs
Crockpot Orange Chicken is not only tasty but makes a beautiful dish. You'll need a little extra prep time to get it started but if you cook it on high you could start it about 3 hours before dinnertime and have it ready when everyone gets home from their evening activities.

Ingredients

  • 1 1/2 lb boneless skinless chicken breasts, cubed
  • 1/2 cup flour
  • 1/2 tsp garlic powder
  • 1 tsp ginger
  • 1 tsp kosher salt
  • 6 oz. frozen orange juice concentrate, thawed (no pulp)
  • 1/2 cup brown sugar
  • 1 tsp balsamic vinegar
  • 2 tsp chili sauce
  • 1 tsp cornstarch
  • 1 tsp crushed red pepper flakes
  • orange juice, if needed
  • 3 cups rice, cooked

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 olive oil in a large skillet and thoroughly brown chicken. Place chicken into 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 1/4 to 1/2 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.
Recipe Author: Mary Ann Kelley

Chicken with orange sauce over rice, chopsticks, and two orange slices on a blue plate; text Crockpot Orange Chicken Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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