Crockpot Orange Chicken & Rice
Make your favorite chicken and rice dinner at home in the crockpot! This delicious Crockpot Orange Chicken and Rice recipe is served as a stir-fry with zucchini and peppers.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
- 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
- 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 sauté 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.
Calories: 708kcal | Carbohydrates: 121g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 1147mg | Fiber: 10g | Sugar: 50g