In this Crockpot Orange Chicken recipe, tender chicken breasts are generously coated in a delicious mix of tangy, sweet, and savory, thanks to the combination of orange preserves, soy sauce, and ginger.
Lightly grease the crock pot insert with cooking spray.
If browning the chicken, heat 1 tablespoon olive oil in a skillet and brown all chicken pieces, 2 minutes per side.
Place chicken breasts on the bottom of the crock pot in a single layer and season with salt and pepper.
In a mixing bowl, combine orange preserves, orange juice, soy sauce, garlic and ginger; mix until combined.
Pour over the chicken.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours.
In the meantime, heat the sesame seeds in a frying pan set over medium heat, shaking the pan frequently, cooking just until fragrant, about 30 seconds. Set aside.
Remove the chicken from the slow cooker and transfer to a plate. Set aside.
Whisk the water with the cornstarch in a small mixing bowl until incorporated to make a slurry. Add the cornstarch slurry to the sauce inside the crock pot and whisk until completely combined and thickened. You can also pour the orange sauce out into a small saucepan before adding the slurry.
Spoon the orange sauce over the chicken, garnish with sesame seeds, and serve.
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Notes
Brown the chicken first. It boosts flavor and juiciness.
Go for fresh orange juice. It gives a superior flavor to the final dish.
Orange marmalade or orange preserves are good options for this recipe. I like to use a low-sugar version whenever possible.
If you don't have fresh ginger, you can use 1/4 teaspoon ground ginger.
Your slow cooker's size is key. Aim for 5 to 7 quarts, and adjust the recipe if needed.
If you can, cook on low. It results in more tender chicken.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.