Crockpot Orange Chicken
Are you craving the delightful flavors of your favorite takeout but want to enjoy a homemade, healthier version? Look no further than this sensational Crockpot Orange Chicken recipe! Crafted with tender chicken pieces bathed in a luscious sweet and savory glaze, this dish offers a tantalizing fusion of American and Chinese cuisine. Whether you’re a busy parent seeking a convenient meal option or a cooking enthusiast eager to explore new flavors, this recipe is sure to become a staple in your culinary repertoire.
Why Crockpot Orange Chicken Is a Must-Try
Convenient Preparation
With just a few simple steps, you can have this delectable dish cooking in your crockpot, freeing up valuable time for other activities. A quick browning of the chicken adds depth of flavor before it’s effortlessly combined with the flavorful sauce ingredients.
Versatility in Ingredients
This recipe offers flexibility in ingredient choices, allowing you to customize it according to your preferences. Whether you opt for boneless chicken breasts, tenders, or thighs, the result will be equally delicious. Plus, you can easily adjust the level of heat by increasing the amount of red pepper flakes to suit your taste.
Healthier Alternative
By preparing this dish at home, you have control over the ingredients, ensuring a healthier option compared to typical takeout versions. Using low-sodium soy sauce and incorporating lean protein sources like chicken breasts further enhances its nutritional profile.
Kitchen Equipment You’ll Need
To prepare this Crockpot Orange Chicken, you’ll need the following kitchen equipment:
- Crockpot (6-quart capacity recommended)
- Large skillet
- Shallow dish for coating chicken
- Whisk
- Medium mixing bowl
How to Store Leftovers
If you find yourself with leftovers (though it’s hard to resist devouring it all in one sitting!), simply store them covered in the refrigerator for up to three days. When reheating, consider using a microwave for convenience or gently warming it in a skillet for a crispy texture.
Food Pairing Suggestions
To elevate your dining experience, consider pairing this Crockpot Orange Chicken with:
- Steamed jasmine rice: The fluffy texture and delicate aroma of jasmine rice complement the bold flavors of the chicken perfectly.
- Stir-fried vegetables: Whip up a colorful medley of stir-fried vegetables such as bell peppers, snap peas, and carrots for a vibrant and nutritious side dish.
- Chilled fruit salad: Refresh your palate with a refreshing fruit salad featuring juicy chunks of pineapple, mango, and kiwi.
Recipe FAQ
Can I use a different protein instead of chicken? Absolutely! Feel free to substitute chicken with tofu or even cauliflower florets for a vegetarian twist on this dish.
Is it possible to cook this recipe on high heat in the crockpot? While the low heat setting allows the flavors to meld together beautifully, you can cook it on high for a shorter duration if you’re pressed for time. Keep an eye on it to prevent overcooking.
Can I freeze the leftovers for future meals? Yes, you can freeze the cooked chicken in an airtight container for up to three months. Thaw it overnight in the refrigerator before reheating.
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Ready to embark on a culinary adventure? Try out this mouthwatering Crockpot Orange Chicken recipe and treat your taste buds to a symphony of flavors! Don’t forget to share this recipe with your friends and family who appreciate good food, and be sure to subscribe to our blog for more delicious recipes and cooking inspiration. Happy cooking!
Crockpot Orange Chicken
Equipment
- Crockpot (6-quart capacity recommended)
- Large skillet
- Shallow dish for coating chicken
- Whisk
- Medium mixing bowl
Ingredients
- 2 pounds boneless skinless chicken breasts or tenders cut into bite-size pieces
- ⅓ cup cornstarch
- 4 tablespoons olive oil
- 1 ½ cups orange marmalade
- ½ cup low-sodium soy sauce
- 2 tablespoons vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes adjust to taste
- 1 teaspoon sesame seeds plus more for garnish
- Scallions for garnish
Instructions
- Cut the chicken into approximately 1″ pieces.
- Pour the cornstarch into a shallow dish, add the chicken, and toss to evenly coat.
- Heat the oil in a large skillet over medium-high heat and add the coated chicken. Lightly brown on each side, not cooking thoroughly.
- Transfer the browned chicken into the basin of a 6-quart crockpot.
- In a medium bowl, whisk together the marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds.
- Pour the sauce over the chicken.
- Stir everything to combine.
- Cover and cook on LOW for 3 hours. Check and stir halfway through to make sure it isn’t burning.
- Garnish with chopped scallions and a sprinkle of sesame seeds.
- Serve over rice.
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