Crockpot Orange Chicken

When you’re ready to tackle Crockpot Orange Chicken, you’ll want to make certain your kitchen is stocked with precise tools and ingredients.

Begin by cubing tender chicken breasts and preparing a flavorful orange marinade with marmalade, soy sauce, rice vinegar, garlic, and ginger.

As you plan to cook on low for four hours, think about how you’ll serve this dish.

Consider pairing it with rice or quinoa, but there’s more to uncover.

Kitchen Tools Required

• 1 Crockpot
• 1 Knife
• 1 Cutting board
• 1 Mixing bowl
• 1 Wooden spoon

Ingredients

• 1.5 pounds boneless skinless chicken breasts, cubed
• 1 cup orange marmalade
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Cook & Prep Time

Here’s a timeline for efficiently managing your time while preparing Crockpot Orange Chicken:

Timeline Breakdown:

1. Reading & Prep Review (5 minutes)
   • Read through the entire recipe to understand the process and gather all ingredients and equipment.
2. Preparation
   • 0:00 – 2:00: Cube the chicken breasts.
   • 2:00 – 5:00: Mince the garlic and ginger.
   • 5:00 – 7:00: Combine orange marmalade, soy sauce, rice vinegar, garlic, and ginger in a mixing bowl.
   • 7:00 – 10:00: Place the cubed chicken in the crockpot and pour the sauce over it.
3. Cooking
   • 10:00 – 4:10:00: Cook on low in the crockpot. Use this time for other activities as the crockpot handles the cooking.
4. Thickening the Sauce
   • 4:10:00 – 4:12:00: Mix cornstarch and water in a small bowl until smooth.
   • 4:12:00 – 4:20:00: Add the cornstarch mixture to the crockpot, stir well, and allow the sauce to thicken.
5. Resting & Garnishing
   • 4:20:00 – 4:25:00: Let the dish rest for a few minutes to allow flavors to meld.
   • 4:25:00 – 4:30:00: Garnish with sesame seeds and sliced green onions before serving.

Final Note:

Adjust the timeline based on your cooking pace and any additional preferences such as adding red pepper flakes for heat or using freshly squeezed orange juice for a more natural taste. Enjoy your Crockpot Orange Chicken!

Recipe Instructions

Place the cubed chicken breasts in the bottom of the crockpot.

In a mixing bowl, combine orange marmalade, soy sauce, rice vinegar, garlic, and ginger.

Pour the sauce mixture over the chicken in the crockpot.

Cover and cook on low for 4 hours or until the chicken is tender.

In a small bowl, mix cornstarch and water until smooth.

Add the cornstarch mixture to the crockpot and stir until well combined.

Cook for an additional 10 minutes until the sauce has thickened.

Garnish with sesame seeds and sliced green onions before serving.

Serving Tips

• Steamed Rice: A classic pairing that helps soak up the flavorful orange sauce.
• Quinoa: A nutritious alternative that adds a nutty flavor and extra protein to the meal.
• Stir-Fried Vegetables: Add a colorful and healthy side by using broccoli, bell peppers, and snap peas.
• Cauliflower Rice: A low-carb substitute for rice that offers a mildly sweet and nutty taste.
• Noodles: Use lo mein or rice noodles for a heartier dish that complements the savory sauce.

Storage

To store leftover Crockpot Orange Chicken, place it in an airtight container and refrigerate for up to three days.

Reheat gently in a microwave or on the stovetop before serving.

Freezing

To freeze Crockpot Orange Chicken, allow it to cool completely.

Then store in airtight containers or freezer bags.

Label with the date.

Consume within 3 months for best flavor.

Reheating

To reheat Crockpot Orange Chicken, gently warm leftovers in a covered saucepan over low heat.

Stir occasionally to prevent sticking, and add a splash of water to maintain sauce consistency.

Final Thoughts

Crockpot Orange Chicken is a delightful and easy-to-make meal that brings the flavors of Chinese cuisine right into your kitchen.

With minimal prep time and the convenience of a crockpot, this dish is perfect for busy weeknights or a relaxed weekend dinner.

The combination of sweet orange marmalade and savory soy sauce creates a harmonious flavor that’s sure to please your taste buds.

Don’t forget to adjust the seasoning to your liking and experiment with different garnishes to make it your own.

Enjoy the simplicity and deliciousness of this recipe with family and friends.

Frequently Asked Questions

Can I Use Chicken Thighs Instead of Chicken Breasts?

You can substitute chicken thighs for chicken breasts in this recipe. Adjust the cooking time, as thighs may require slightly longer to reach ideal tenderness. Monitor internal temperature, ensuring it reaches 165°F. Thighs will deliver a juicier result.

Is There a Vegetarian Alternative for This Recipe?

You can substitute tofu for chicken. Cube and marinate tofu in the sauce mixture beforehand. Follow the same cooking instructions, adjusting time as needed for tofu texture. Garnish with sesame seeds and green onions before serving.

What Side Dishes Pair Well With Orange Chicken?

Pairing orange chicken with jasmine rice enhances its flavors. Steamed broccoli adds color and nutrition, while sesame noodles offer a complementary texture. For a revitalizing contrast, serve a crisp cucumber salad with a light sesame dressing.

How Can I Make This Recipe Gluten-Free?

Substitute tamari or gluten-free soy sauce for regular soy sauce. Verify the cornstarch is certified gluten-free. Check all other ingredients’ labels for gluten-free certification. These adjustments will make your dish safe for a gluten-free diet.

Can I Prepare This Recipe in an Instant Pot?

Yes, you can prepare it in an Instant Pot. Use the sauté function for steps 2 and 6. Cook on high pressure for 10 minutes, then quick release. Add the cornstarch mixture, sauté until thickened, then garnish.

Crockpot Orange Chicken

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Resting Time 5 minutes mins

Total Time 4 hours hrs 15 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Equipment

• 1 Crockpot
• 1 Knife
• 1 Cutting board
• 1 Mixing bowl
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 1.5 pounds boneless skinless chicken breasts cubed
• 1 cup orange marmalade
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds for garnish
• 2 green onions sliced, for garnish

Instructions

 

• Place the cubed chicken breasts in the bottom of the crockpot.
• In a mixing bowl, combine orange marmalade, soy sauce, rice vinegar, garlic, and ginger.
• Pour the sauce mixture over the chicken in the crockpot.
• Cover and cook on low for 4 hours or until the chicken is tender.
• In a small bowl, mix cornstarch and water until smooth.
• Add the cornstarch mixture to the crockpot and stir until well combined.
• Cook for an additional 10 minutes until the sauce has thickened.
• Garnish with sesame seeds and sliced green onions before serving.

Notes

For best results, use freshly squeezed orange juice instead of store-bought marmalade for a more natural taste. Adjust the amount of soy sauce based on your sodium preference, and if you like a bit of heat, add a pinch of red pepper flakes to the sauce mixture.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.