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–+ servings
Crockpot Orange Chicken

Crockpot Orange Chicken That Will Brighten Your Weeknight Dinner

Crockpot Orange Chicken is a zesty and tender dish perfect for weeknight dinners, delivering delicious flavor with minimal effort.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts or Tenders Substitute thighs for richer flavor.
  • 1/4 cup Cornstarch Can use flour for a different texture.
For the Sauce
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different profile.
  • 1 cup Orange Marmalade Consider homemade orange sauce or apricot preserves.
  • 1/4 cup Reduced-Sodium Soy Sauce Tamari is a gluten-free substitution.
  • 2 tablespoons White Vinegar Replace with rice vinegar or apple cider vinegar if needed.
  • 1 teaspoon Sesame Oil Opt for toasted sesame oil for a stronger taste.
  • 1 teaspoon Ground Ginger Fresh ginger can be used for a vibrant flavor kick.
  • 2 cloves Garlic Minced or can use garlic powder as a substitute.
  • 1/2 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.
For the Garnish
  • 2 tablespoons Sesame Seeds Adds flavor and visual appeal.
  • 2 tablespoons Chopped Scallions Elevates the dish’s flavor and aesthetic.

Equipment

  • Slow Cooker
  • Skillet
  • Whisk
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by cutting the boneless skinless chicken into 1-inch pieces, ensuring even cooking. Coat the chicken with cornstarch.
  2. Heat a skillet over medium-high heat and drizzle in olive oil. Add the coated chicken pieces and brown them for 2-3 minutes.
  3. In a separate bowl, whisk together orange marmalade, reduced-sodium soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, and crushed red pepper flakes until smooth.
  4. Transfer the browned chicken pieces to the slow cooker and pour the orange sauce over them, ensuring the chicken is well coated.
  5. Cover the slow cooker and cook on LOW for 2-3 hours or on HIGH for 1.5-2 hours.
  6. Garnish with sesame seeds and chopped scallions before serving over rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 15mgIron: 1.5mg

Notes

This recipe is versatile; substitute chicken for tofu or add vegetables like bell peppers to boost nutrition. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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