Description
Succulent Crockpot Orange Chicken brings zesty Asian-inspired flavors to weeknight dinners with minimal effort. Juicy chicken pieces bathe in a tangy citrus sauce, promising a delightful meal you’ll want to savor again and again.
Ingredients
Scale
Protein:
- 2 lbs (907 grams) boneless, skinless chicken breasts (cut into bite-sized pieces)
Sauce and Seasoning:
- ¾ cup (177 milliliters) orange juice (fresh or store-bought)
- ¼ cup (60 milliliters) soy sauce (low-sodium recommended)
- ⅓ cup (113 grams) honey (or brown sugar for a richer flavor)
- 2 tablespoons (30 milliliters) rice vinegar (or apple cider vinegar)
- 1 tablespoon (15 milliliters) ketchup
- 2 teaspoons (10 milliliters) minced garlic
- 1 teaspoon (5 milliliters) grated ginger
- ½ teaspoon (2.5 milliliters) red pepper flakes (optional, for spice)
- ½ teaspoon (2.5 grams) salt
- ¼ teaspoon (1.25 grams) black pepper
Coating and Garnish:
- ½ cup (60 grams) cornstarch
- 2 tablespoons (30 milliliters) olive oil (for browning, optional)
- 2 tablespoons (30 grams) cornstarch mixed with 2 tablespoons (30 milliliters) water (for thickening)
- 1 teaspoon (5 grams) sesame seeds
- 2 green onions, sliced
Instructions
- Prepare a mixture of cornstarch, salt, and black pepper, then thoroughly coat chicken pieces to ensure an even, light dusting that will help create a crispy exterior.
- Optionally enhance flavor by quickly searing chicken in a hot skillet with olive oil, developing a golden-brown crust in approximately 2-3 minutes per side.
- Craft a vibrant sauce by whisking together orange juice, soy sauce, honey, vinegar, ketchup, minced garlic, grated ginger, and red pepper flakes until ingredients are fully integrated and smoothly combined.
- Transfer coated chicken into the crockpot, then generously pour the prepared orange sauce over the meat, ensuring each piece is well-covered.
- Allow chicken to slow cook, selecting either low temperature for 4-5 hours or high temperature for 2-3 hours, monitoring until meat becomes fork-tender and easily pulls apart.
- During the final cooking phase, create a cornstarch slurry by blending cornstarch with water, then gently incorporate into the sauce to achieve a rich, glossy consistency.
- Once cooking completes, carefully transfer chicken to a serving platter, drizzling remaining sauce overtop for maximum flavor absorption.
- Elevate the presentation by sprinkling toasted sesame seeds and delicately sliced green onions across the dish.
- Serve alongside steamed rice, cauliflower rice, or a medley of stir-fried vegetables to complement the tangy, sweet orange chicken.
Notes
- Enhance flavor by browning chicken first, creating a delicious caramelized exterior that locks in moisture and adds depth to the dish.
- Adjust spice levels by reducing or increasing red pepper flakes, making the recipe adaptable for different heat tolerances.
- Create a gluten-free version by substituting soy sauce with tamari or coconut aminos, ensuring those with dietary restrictions can enjoy the meal.
- Maximize sauce thickness by allowing cornstarch mixture to fully incorporate during the final cooking stage, resulting in a glossy, restaurant-quality coating.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 26 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 75 mg