Crock Pot Orange Chicken

 

I like making Chinese food at home, but I have never tried making the chicken in a crock pot. I wish I could say it made it easier by not having to cook the chicken in batches in a skillet, but with this recipe you have to brown the chicken, just not cook it through. Thankfully my crock pot also works like a stove, so I was able to brown the chicken in the crock pot and then add the sauce and let it cook.

This crock pot orange chicken still has that tangy flavor in the delicious sauce like it would if you cook the whole thing on the stove.

Crock Pot Orange Chicken

Ingredients:

• 3 boneless boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 2 tablespoons canola oil
• 1 teaspoon rice wine vinegar
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon sesame oil
• 3/4 cup orange marmalade
• 3 tablespoons brown sugar
• pinch black pepper

For Serving

• cooked rice

Directions:

1. In a medium  bowl, stir together the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar and black pepper. Set aside.
2. In a ziplock bag, add in the cornstarch and chicken. Seal the bag and shake to coat the chicken well. Add the canola oil into a skillet or a crock pot that is also a stove and heat over medium-high heat. Add in the chicken and brown on all sides, do not completely cook.
3. Transfer the chicken into the crock pot if cooked in a skillet.
4. Pour the sauce over the chicken and stir to coat. 
5. Cover the crock pot and cook on low for 4-5 hours or high for 2-3 hours.
6. Serve the chicken over rice.

Enjoy!!!

Notes:

Rice not included in the nutritional info.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 483
Total Fat		9.5g
Saturated Fat		0.6g
Trans Fat		0g
Polyunsaturated Fat		2.3g
Monounsaturated Fat		4.7g
Cholesterol		131.2mg
Sodium		401.6mg
Total Carbohydrates		54g
Dietary Fiber		0.1g
Sugars		36.1g
Protein		45.7g
Calcium		0.2%
Iron		0.7%
Potassium		25.6mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.