CrockPot Orange Chicken

why make this recipe

CrockPot Orange Chicken is a fantastic dish that offers a blend of sweet and savory flavors. It’s easy to make and perfect for busy days. Just toss your ingredients in the CrockPot, and let it do the work while you focus on other things. This recipe is great for family dinners or meal prepping for the week. Plus, the shredded chicken combined with the delicious sauce makes it a crowd-pleaser.

how to make CrockPot Orange Chicken

Ingredients:

• 4 chicken breasts
• 1 cup orange marmalade
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• Salt and pepper to taste
• Green onions for garnish
• Sesame seeds for garnish

Directions:

1. Place the chicken breasts in the CrockPot.
2. In a bowl, mix together the orange marmalade, soy sauce, rice vinegar, garlic, and ginger.
3. Pour the mixture over the chicken.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Once cooked, shred the chicken with two forks and stir it back into the sauce.
6. Season with salt and pepper to taste.
7. Serve over rice and garnish with green onions and sesame seeds.

how to serve CrockPot Orange Chicken

CrockPot Orange Chicken is best served over a bed of fluffy rice, which helps soak up the delicious sauce. You can also pair it with steamed vegetables or a fresh salad to add some crunch and color to your meal. Don’t forget to add a sprinkle of green onions and sesame seeds on top before serving for an extra touch!

how to store CrockPot Orange Chicken

To store your leftover CrockPot Orange Chicken, let it cool down completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2-3 months. Just make sure to thaw it in the fridge before reheating.

tips to make CrockPot Orange Chicken

• If you like a thicker sauce, you can remove the chicken after cooking, then simmer the sauce in a saucepan to reduce it before putting the chicken back in.
• To add more vegetables, consider throwing in bell peppers or snap peas during the last hour of cooking.
• Adjust the sweetness by adding more or less orange marmalade, depending on your taste preferences.

variation

You can easily change this recipe by using other proteins like pork or tofu. Each variation will still absorb the flavors beautifully. Additionally, you could substitute the orange marmalade with another fruit preserve, such as apricot or peach, for a different twist.

FAQs

Q: Can I use frozen chicken breasts for this recipe?
A: Yes, you can use frozen chicken breasts. Just note that they may take a bit longer to cook.

Q: Can I cook this on the stovetop instead of the CrockPot?
A: Yes, you can cook this in a pot on the stove. Simmer on low heat for about 30-40 minutes, or until the chicken is cooked through.

Q: Is this recipe spicy?
A: No, this recipe is not spicy. However, you can add some red pepper flakes or sriracha if you prefer a little heat!

CrockPot Orange Chicken

A sweet and savory dish that’s easy to prepare, perfect for busy days or family dinners.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces chicken breasts Boneless, skinless
• 1 cup orange marmalade
• 1/2 cup soy sauce Can use low sodium if preferred
• 1/4 cup rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• to taste Salt and pepper
• Green onions for garnish
• Sesame seeds for garnish

Method

 

Preparation

1. Place the chicken breasts in the CrockPot.
2. In a bowl, mix together the orange marmalade, soy sauce, rice vinegar, garlic, and ginger.
3. Pour the mixture over the chicken.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Once cooked, shred the chicken with two forks and stir it back into the sauce.
6. Season with salt and pepper to taste.
7. Serve over rice and garnish with green onions and sesame seeds.

Notes

Best served over a bed of rice. You can add steamed vegetables or a fresh salad for a complete meal. For thicker sauce, simmer the sauce separately after removing the chicken.