Print Recipe
4 from 1 vote

Crockpot Orange Chicken & Rice

Prep Time15 mins
Cook Time4 hrs
Servings: 4


  • 1 teaspoon vinegar, rice
  • 1/2 tablespoon sesame oil
  • 1/8 cup soy sauce, low sodium
  • 3/4 cup Marmalade, orange
  • 3 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 pound chicken thigh, boneless, skinless
  • 3 tablespoon cornstarch
  • 2 tablespoon olive oil
  • 1 cup brown rice, raw

Serve With

  • 1 medium bell pepper, red
  • 1 medium zucchini
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 medium orange


  • 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 zip-lock 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 toss into slow cooker. Pour the vinegar mixture over the chicken; stir, cover, and cook on low for 4-5 hours.
  • Cook rice as directed on package. Cover and set aside.
  • Dice pepper and zucchini and sautĂ© in a large skillet over medium-low heat until tender. Season with salt and pepper.
  • Serve chicken over rice, with veggies and orange wedges on the side.