Crockpot Orange Chicken
from kristineskitchenblog.comThis sweet and tangy crockpot orange chicken is a quick prep dinner that the whole family will love! This easy recipe is a healthier version of the takeout favorite and can easily be made gluten-free.
Servings: 4 servings
Calories: 309kcal
Ingredients
- ½ cup freshly squeezed orange juice
- ¼ cup water
- ¼ cup honey
- 3 tablespoons low sodium soy sauce or tamari for gluten-free
- 3 tablespoons rice vinegar
- 2 cloves garlic minced
- ¼ teaspoon ground ginger
- pinch of crushed red pepper flakes optional, more or less to taste
- 1 ½ pounds boneless skinless chicken breasts
- salt and pepper
- 2 tablespoons cornstarch
- ¼ cup water
- cooked brown or white rice for serving
- chopped green onions for serving
Instructions
- In a liquid measuring cup or medium bowl, whisk together the orange juice, water, honey, soy sauce, rice vinegar, garlic, ground ginger, and red pepper flakes (if using).
- Place chicken in bottom of slow cooker. (I use and recommend this 5 quart slow cooker.) Sprinkle with salt and pepper. Pour sauce over chicken.
- Cover and cook on high setting for 2 ½-3 hours or low setting for 4-5 hours, until chicken is cooked through.
- Remove chicken to a cutting board, and let cool slightly. Meanwhile, in a small bowl, whisk together the cornstarch and ¼ cup water. Pour into the sauce in the slow cooker and stir until well combined.
- Cut the chicken into bite-size pieces and return it to the slow cooker. Cover and cook on high until sauce is thickened. This can take anywhere from 10-30 minutes, depending on if your slow cooker was previously on high or low.
- Serve chicken and sauce over cooked brown or white rice. Garnish with chopped green onions, if desired.
Notes
Nutrition estimate does not include rice.
Nutrition
Serving: 1/4 of recipe | Calories: 309kcal | Carbohydrates: 26g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 509mg | Sugar: 21g
