I came across this delicious Crock Pot Orange Chicken recipe in a Food and Family magazine from Kraft, and it has become one of my go-to meals. The recipe is wonderfully simple yet packed with flavor. What you end up with is tender, slow-cooked barbecue chicken that’s infused with a subtle hint of orange, giving it a unique and slightly tangy taste.

The orange flavor complements the barbecue sauce perfectly, adding just the right amount of sweetness and brightness to the dish. It’s a fantastic meal option for busy weeknights, as the crock pot does all the work while you go about your day!

Ingredients to Make CrockPot Orange Chicken Recipe

• CHICKEN THIGHS, BONELESS AND SKINLESS
• FLOUR
• ORANGE MARMALADE
• BARBECUE SAUCE
• SOY SAUCE
• FRESH GINGER ROOT

How to Make Slow COoker Orange Chicken

Prepare the Chicken

Begin by tossing the chicken pieces with flour and coating them evenly. Shake off excess. This will help give the chicken a slight crispness as it cooks and also assist in thickening the sauce later on. Place the floured chicken directly into the slow cooker.

Make the Sauce

Mix the remaining ingredients in a separate bowl—your bbq sauce, orange marmalade, soy sauce, and fresh ginger. Stir until well combined, then pour the mixture evenly over the chicken in the slow cooker.

Slow Cook

Cover the slow cooker with the lid and cook on low for 6-8 hours, or if you’re in a hurry, you can cook on high for 3-4 hours. The slow cooking process ensures the chicken becomes tender and absorbs all the flavors from the orange-infused sauce.

Thicken the Sauce

About 30 minutes before the cooking time is up, remove the lid and turn the slow cooker to high for the remaining time. This helps the sauce to thicken as it finishes cooking. If the sauce still isn’t thick enough after the additional 30 minutes, you can mix a little cornstarch with water to create a slurry.

Stir the slurry into the orange sauce and allow it to cook for a few more minutes until it reaches your desired consistency. Serve the orange chicken hot over cooked white rice with your choice of sides, such as rice or steamed vegetables, for a delicious and easy meal!

Frequently Asked Questions

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s recommended that you thaw it first. Thawed chicken ensures more even cooking and better absorption of the sauce flavors. Additionally, cooking frozen chicken directly in a slow cooker can sometimes lead to uneven cooking or food safety concerns.

Can I cook this recipe on the stovetop or in the oven?
Yes, if you don’t have a slow cooker, you can adapt this recipe for the stovetop or oven. Simmer the chicken and sauce over medium-low heat on the stovetop for 30-45 minutes until the chicken is cooked and tender. In the oven, bake at 350°F for about 45 minutes to 1 hour, checking the internal temperature of the chicken.

What side dishes go well with orange chicken?
Orange chicken pairs beautifully over white or jasmine rice, quinoa, or couscous. For healthier options you can serve over brown rice cauliflower rice. To balance the sweetness of the sauce, you can also serve it alongside steamed vegetables like broccoli, green beans, or carrots.

Can I add vegetables to this dish?
Yes, adding vegetables is a great way to balance the dish. You can add broccoli, bell peppers, or snap peas during the last hour of cooking so they stay tender-crisp and don’t get too soft.

How should I store leftovers?
You can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through. You can also place the leftovers in the freezer for up to 3 months.

FOR MORE RECIPES LIKE THIS, TRY:

• Pineapple Ginger Chicken
• Orange Chicken
• Sweet and Sour Chicken
• Chicken Chow Mein