Crockpot Orange Chicken

Sweet and tangy Crockpot Orange Chicken is an easy recipe for a delicious and pretty meal. Everything is already cooked when it goes into the crockpot, so you can shorten the cooking time as needed to accommodate your schedule.

Servings per Recipe: 8 servings

Calories per Serving: 469

Prep Time: 30 mins

Cook Time: 4 hrs 30 mins

Total Time: 5 hrs

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4 from 3 votes

Ingredients

1 ½ pound boneless skinless chicken breasts, cubed
½ cup all-purpose flour
½ teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon kosher salt
6 ounces frozen orange juice concentrate, thawed (no pulp)
½ cup brown sugar
1 teaspoon balsamic vinegar
2 teaspoon chili sauce
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes
orange juice, if needed for consistency
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 the 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 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 ¼ to ½ 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