Name: Crockpot Orange Chicken
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
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)

“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.

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4 from 3 votes

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.

Nutrition

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Crockpot Orange Chicken