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Irresistible Crockpot Orange Chicken – Alrightwithme

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This Easy Crockpot Orange Chicken Recipe delivers the sweet, tangy, and savory flavors you crave without the hassle. Simply toss the ingredients in your slow cooker and let it work its magic.

Ingredients

Scale
  • 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
  • 1/3 cup cornstarch
  • 4 tbsp olive oil
  • 1 1/2 cups orange marmalade (one 16 oz jar)
  • 1/2 cup reduced-sodium soy sauce
  • 2 tbsp white vinegar
  • 1 tsp sesame oil
  • 1 tsp ground ginger
  • 3 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp sesame seeds
  • Additional sesame seeds, for garnish
  • Chopped scallions, for garnish

Instructions

  1. Prepare the Chicken: Cut 2 pounds of boneless, skinless chicken thighs (or breasts) into 1-inch bite-sized pieces. Pat the chicken completely dry with paper towels. This step is crucial for achieving a better sear and preventing the sauce from becoming watery.
  2. Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the chicken pieces for 1-2 minutes per side until they develop a golden-brown crust. You don't need to cook them through. This step adds deep flavor to your final Asian Crockpot Orange Chicken.
  3. Make the Orange Sauce: In a medium bowl, whisk together 1 cup of orange juice, ½ cup of soy sauce (or tamari), ⅓ cup of honey (or brown sugar), 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil. For a spicy kick, add 1 teaspoon of sriracha or red pepper flakes.
  4. Combine in the Slow Cooker: Transfer the seared chicken to your crockpot. Pour the prepared orange sauce over the chicken, ensuring all pieces are coated. Gently stir to combine. Do not add any extra liquid, as the chicken and sauce will create plenty as it cooks.
  5. Cook Low and Slow: Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to shred easily with a fork. Avoid overcooking, especially on HIGH, to keep the chicken juicy.
  6. Create the Cornstarch Slurry: About 30 minutes before serving, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl until completely smooth. This slurry will thicken the sauce to a glossy, restaurant-style consistency.
  7. Thicken the Sauce: Stir the cornstarch slurry into the crockpot. Replace the lid and continue cooking on HIGH for 20-30 minutes, or until the sauce has thickened to your liking. Stir once halfway through to prevent clumping.
  8. Garnish and Serve: Turn off the crockpot. Stir in 1 teaspoon of orange zest to brighten the flavor. Garnish your Asian Crockpot Orange Chicken with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.

Find it online: https://www.receipster.com/asian-crockpot-orange-chicken/