Crockpot Orange Chicken

This delicious Crockpot Orange Chicken tastes just as good as your favorite take-out.. but healthier! Tender chicken is coated in a yummy orange sauce and served with broccoli and peppers for a delicious and easy dinner that is bound to become a weeknight favorite.

Course Main Course

Cuisine American

Keyword Crockpot Orange Chicken & Rice

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 309kcal

Ingredients

1 teaspoon rice wine vinegar
1/4 cup low sodium soy sauce
1/2 teaspoon sesame oil
3/4 cup orange marmalade
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
3 tablespoons cornstarch
1 1/2 pounds chicken thigh, boneless, skinless
1 tablespoon avocado oil
1 medium red bell pepper
2 cups broccoli florets

Instructions

Whisk together vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt, and pepper in a small bowl. Set aside.
Cut chicken into small pieces, and toss into a large ziplock bag along with the corn starch; shake to coat.
Add oil to a large skillet and heat over medium-high. Once hot (oil will shimmer) add chicken. Brown on all sides and then place into the crockpot evenly on the bottom. Pour the vinegar mixture over the chicken making sure all the pieces are covered, put the lid on the crockpot and cook on low for about 4 hours or high for 2 hours. Check your chicken about half way through and adjust time and temp as necessary - every crockpot cooks a bit differently.
When there is 30 minutes left of cooking, chop the red bell pepper and trim broccoli florets as needed. Add to the crock pot and stir to coat with sauce.
If your sauce is still too thin after cooking, you can remove about 1/2 cup of the sauce from the crockpot and put in a small bowl. Whisk in about 1 tablespoon of cornstarch. Stir this slurry back into the crockpot and allow to thicken.
Serve over rice and spoon extra sauce over everything once plated. Garnish with sesame seeds. Enjoy!

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