Orange Chicken in a Crockpot
A delightful orange chicken recipe that captures the essence of classic Chinese cuisine, easily prepared in a slow cooker for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1 1/2 pounds
- 1 cup orange marmalade
- 1/2 cup soy sauce Low sodium preferred
- 1/4 cup rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Salt and black pepper To taste
Garnishes (Optional)
- chopped green onions
- sesame seeds
Instructions
Preparation
- Pat the chicken breasts dry using paper towels and season both sides with salt and black pepper.
- Layer the seasoned chicken breasts at the bottom of your crockpot.
- In a medium bowl, combine orange marmalade, soy sauce, rice vinegar, ketchup, garlic powder, and ground ginger, stirring until smooth.
- Pour the sauce mixture evenly over the chicken in the crockpot.
Cooking
- Cover the crockpot with its lid and cook on low for 4-5 hours.
- Check the chicken near the end of the cooking time to ensure it's cooked through and tender.
- In the last 30 minutes, mix cornstarch and water to create a slurry, then add it to the crockpot to thicken the sauce.
- Add sesame oil if desired for extra flavor.
Serving
- Once the sauce is thickened, use two forks to shred the chicken in the crockpot.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
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Notes
For best results, cut chicken into smaller pieces for even cooking. Use low sodium soy sauce for a healthier alternative. Adjust sweetness by modifying the orange marmalade amount.