Crockpot Orange Chicken Recipe With Orange Marmalade Recipe For Hand

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CROCKPOT ORANGE CHICKEN



Crockpot Orange Chicken image

Healthy Crockpot Orange Chicken. WAY BETTER than takeout! Easy, healthy orange chicken recipe made with simple ingredients like orange juice and honey.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 5h20m

Number Of Ingredients 14

2 pounds boneless skinless chicken breasts ((about 4 medium breasts))
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 cup reduced-sugar orange juice
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons minced fresh ginger
1/2 teaspoon red pepper flakes (or more to taste)
3 tablespoons cornstarch
Prepared brown rice (for serving)
Sliced green onions (optional for serving)
Sliced or slivered toasted almonds ( and/or toasted sesame seeds optional for serving)

Steps:

  • Coat the bottom of a 4-quart or larger slow cooker with nonstick spray. Arrange the chicken in the bottom, then sprinkle with salt and pepper.
  • In a medium bowl or large measuring cup, whisk together the orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Pour over the chicken. Cover and cook for 1 1/2 to 2 1/2 hours on high or 5 to 6 hours on low, until the chicken registers 165 degrees F and is cooked through. With a slotted spoon, remove the chicken from the slow cooker and let cool slightly. Cut into bite-sized pieces.
  • With a mesh sieve, strain the sauce into a bowl or measuring cup. Discard the solids, then return the liquid to the slow cooker. Turn the slow cooker heat to high. Mix the cornstarch with 3 tablespoons water to create a slurry, then stir it into the slow cooker sauce. Cover and cook on high until the sauce thickens, about 10 minutes, stirring it often. Return the chicken pieces to the slow cooker and stir to coat with the sauce. Serve with prepared rice, sprinkled with green onions and toasted almonds or sesame seeds as desired.

Nutrition Facts : ServingSize 1 (of 4), with 1/2 cup brown rice, Calories 351 kcal, Carbohydrate 22 g, Protein 49 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Fiber 1 g, Sugar 12 g

SLOW COOKER ORANGE CHICKEN



Slow Cooker Orange Chicken image

The easiest orange chicken ever because your slow cooker does all the work!! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that's irresistible!!

Provided by Averie Sunshine

Categories     Slow Cooker

Time 2h5m

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 1/2 to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup cornstarch
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup orange marmalade
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1/2 to 1 teaspoon ground ginger, or to taste
1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
2 tablespoons sesame seeds, lightly toasted if desired (add to a dry skillet and cook over medium heat for about 30 seconds or until fragrant)
2 tablespoons green onions, sliced thin for garnishing
orange slices, optional for garnishing

Steps:

  • Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
  • Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.
  • To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
  • To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.
  • Pour mixture over the chicken, using a spoon to distribute the sauce as necessary, making sure all pieces are coated.
  • Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
  • Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with sesame seeds, green onions, optional orange wedges, and serve immediately.

Nutrition Facts : Calories 722 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 73 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1053 milligrams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

SLOW-COOKER WHOLE ORANGE CHICKEN



Slow-Cooker Whole Orange Chicken image

Bird is the word! This easy spin on classic orange chicken is so beautiful, no one will believe it came from your slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h30m

Yield 4

Number Of Ingredients 12

1 jar (12 oz) sweet orange marmalade
1/2 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1 teaspoon salt
1 whole chicken (3 1/2 to 4 1/2 lb)
1-inch piece fresh gingerroot, peeled
1/4 cup cornstarch
1/4 cup orange juice
6 thin slices of orange, halved
2 tablespoons chopped fresh cilantro leaves
Cooked white rice, if desired

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
  • Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
  • Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
  • Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
  • Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.

Nutrition Facts : Calories 560, Carbohydrate 38 g, Cholesterol 150 mg, Fat 1/2, Fiber 1 g, Protein 48 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 28 g, TransFat 1 g

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