“This was a big hit, definitely making again!” ~ A Add Salt & Serve 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.
Crockpot Orange Chicken
- 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
- 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.