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Crockpot Orange Chicken gets its bold citrus flavor from a rich, zesty sauce made with orange juice concentrate. Get it started early in the day and enjoy Orange Chicken over rice for dinner instead of take-out.
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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.
What you need to make Crockpot Orange Chicken
- 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.
Recipe
Crockpot Orange Chicken
Crockpot Orange Chicken gets its bold citrus flavor from a rich, zesty sauce made with orange juice concentrate. Get it started early in the day and enjoy Orange Chicken over rice for dinner instead of take-out.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cubed
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon cornstarch
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 6 ounces frozen no-pulp orange juice concentrate, thawed
- ½ cup brown sugar
- 1 teaspoon balsamic vinegar
- 2 teaspoons chili sauce
- 1 teaspoon crushed red pepper flakes
- orange juice, if needed for consistency
- 3 cups cooked rice
Instructions
- In a small bowl , mix together ½ cup all-purpose flour, ½ teaspoon garlic powder, 1 teaspoon ground ginger, and 1 teaspoon cornstarch.
- Cut 1 ½ pounds boneless skinless chicken breasts into bite-sized cubes.
- Dredge the chicken pieces in the flour mixture and shake off the excess. Discard remaining flour mixture.
- Heat 2 tablespoons 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 6 ounces frozen no-pulp orange juice concentrate (thawed), ½ cup brown sugar, 1 teaspoon balsamic vinegar, 1 teaspoon kosher salt, 2 teaspoons chili sauce, 1 teaspoon cornstarch, and 1 teaspoon crushed red pepper flakes. 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 orange juice as needed for consistency and stir. Cover and cook about 30 minutes more.
- Serve over 3 cups cooked 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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