• Lisa Jarvis

Crock Pot Orange Chicken



How about some Orange Chicken that you can toss in the Crock Pot quicker than you can go get take out? When you get home it will be ready for you! This recipe is easy and delicious! You just whip up the sauce and add pieces of chicken breasts, and well...that's pretty much it!

Here's what you need:

4-6 boneless, skinless chicken breasts cut into about 2-3 inch pieces

1 cup chicken broth

1/2 cup freshly squeezed orange juice

Zest from 1-2 oranges ( 1-2 T)

1/4 cup brown sugar

1/4 cup honey

1/2 rice vinegar

1/2 cup lower sodium soy sauce

2 cloves garlic minced

1 t (or more ) red pepper flakes. ( I also tossed in a couple of cayenne peppers from my garden whole)

1/4 t ginger

1/4 t black pepper

Optional garnishes:

Thinly sliced green onion or chives

Cilantro chopped

Toasted Sesame seeds

Cut the chicken breasts into pieces. Mix the rest of the ingredients (except garnishes) in a bowl with a whisk.

Pour half of the sauce in the Crock Pot or slow cooker, add the chicken pieces, and pour on the rest of the sauce. Cook on low for 4 hours. When chicken is tender, remove the chicken with a slotted spoon and set aside. Whisk 1/4 cup cornstarch into the sauce to thicken. Cook about 30 minutes or so on high to thicken. If you are pressed for time, you can just pour the sauce from the Crock Pot into a saucepan and add the cornstarch on the stovetop and thicken it quicker. After the sauce is thickened, add the chicken back in. I served this over brown rice and garnished with chives, red pepper flakes, and sesame seeds. I sauteed some snow peas to go with it. Hope you enjoy!

#Chicken

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