Crock-Pot Orange Chicken

This is my favorite meal at Panda House. I can eat it for every meal. This is a close second to their orange chicken but it is still really good.

I choose to use chicken breasts for this recipe. Chicken thighs or tenderloins will also work for this recipe. You can serve the meat whole, sliced or even shredded. It is best over white rice.

Chicken has to reach an internal temperature of 165 degrees to be fully cooked. Make sure the chicken has reached this temperature and shows no sign of pink on the meat.

Crock-Pot Orange Chicken

Sweet and tasty Orange Chicken cooked in the slow cooker. Serve with a side of rice and steamed vegetables.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Dish

Cuisine Asian

Servings 4 People

Ingredients

  

1x2x3x

• 4-6 Boneless Skinless Chicken Breasts cut into chunks
• 1 Cup Orange Marmalade
• 1/4 Cup Soy Sauce
• 1 Tablespoon Rice Wine Vinegar or Apple Cider Vinegar
• 1 Teaspoon Sesame Oil
• 1 Teaspoon Fresh Ginger grated
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Ground Black Pepper
• 2 Tablespoons Sesame Seeds topping

Instructions

 

• Add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, fresh ginger, garlic powder, salt and pepper in a medium mixing bowl.
• Add the chicken to the bottom of a 4 qt or 5 qt slow cooker.
• Pour the liquid over the top of the chicken.
• Cover and cook on LOW for 4-5 hours or HIGH for 3 hours or until the chicken is completely cooked.
• Serve over cooked rice with a sprinkle of sesame seeds.

Tried this recipe?Let us know how it was!