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Crockpot orange chicken over rice on a plate
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Crockpot Orange Chicken

tender chunks of chicken with crisp-tender veggies in a sweet and tangy orange sauce. It's cooked in your slow cooker for an easy weeknight meal! 
Course Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8
Calories 205kcal
Author Chellie Schmitz

Equipment

  • Slow Cooker

Ingredients

  • 4 boneless skinless chicken breasts cut into 1 inch pieces
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tbs canola oil for searing
  • 1/2 cup pineapple orange juice concentrate thawed (100% juice)
  • 3 tbs ketchup
  • 1/4 cup honey
  • 2 tbs low sodium soy sauce
  • 1 large clove garlic pressed or minced
  • 1- 1 1/2 inch fresh ginger peeled and grated
  • 2 carrots peeled and cut into thick slices
  • 1 onion cut into chunks
  • 2 celery stalks sliced
  • 1 red bell pepper cut into chunks
  • 1 green onion thinly sliced for garnishing

Instructions

  • Cut up onion, bell pepper, carrots, celery, and green onion
  • Cut chicken into 1-inch chunks
  • Press or mince the garlic, grate the ginger (a Microplane works great for the ginger)
  • Whisk the flour, salt, and pepper together in a bowl
  • In a separate bowl combine the juice, ketchup, honey, soy sauce, garlic and ginger. Whisk to combine well.
  • Dredge the chicken pieces, a few at a time, in the flour mixture
  • Heat oil in a fry pan. Brown the chicken pieces, working in batches if necessary. Don't crowd the pan.
  • Transfer chicken to the slow cooker.
  • Add peppers, onions, carrots, and celery. Reserve green onions for garnishing.
  • Pour the sauce over the chicken mixture and stir to coat.
  • Set slow cooker on low for 2 1/2 hours. After cooking, turn to 'warm' until ready to serve.
  • Serve over rice with sliced green onions

Notes

  1. When browning the chicken, the pan should be screaming hot, that way, the meat will not stick, and caramelize quickly. The result is a nice golden color with some crispiness. 
  2. Use an oil that can withstand very high heat. Olive oil is too fragile for this. Vegetable, Canola, or Avocado oils are all great candidates. 
  3. Only brown the chicken, It does not need to be cooked all the way through because it will be going in the crockpot. It will only take a couple of minutes on each side.  
  4. Add some red pepper flakes for some heat.

Nutrition

Calories: 205kcal | Carbohydrates: 28g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 564mg | Potassium: 536mg | Fiber: 2g | Sugar: 18g | Vitamin A: 4164IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 1mg