Easy Crock Pot Orange Chicken

Easy Crock Pot Orange Chicken

Note: while you can combine all the ingredients in the Crock Pot and let it do its thing, I like to brown the chicken just for a minute or two on the stove before placing it in the crock pot. That’s a personal preference, but you can do as you please.

Ingredients

1 boneless skinless chicken breast, cut into cubes

Juice and zest of 2 oranges

2 tablespoons brown sugar (I used coconut sugar to keep the recipe paleo)

2 tablespoons honey

¼ cup rice vinegar (or cider vinegar)

¼ cup soy sauce (or coconut aminos)

1 shallot (or small onion), finely chopped

2 garlic cloves minced

¼ teaspoon freshly grated ginger

¼ teaspoon red pepper flakes (optional)

⅛ teaspoon ground black pepper

4 tablespoons cornstarch (or arrowroot powder)

Directions

Lightly grease the insert of your crockpot.

In a bowl combine orange juice, orange zest, sugar, honey, vinegar, soy sauce, shallot, garlic, ginger, red pepper flakes (if using), and black pepper.

Pour half of the sauce into the crock-pot, place chicken breasts, and then pour the rest of the sauce over the chicken.

Cover and cook on high for 3 hours or on low for 5 to 6 hours.

When done, transfer chicken into a bowl. Set aside.

In a small bowl whisk cornstarch with 4 tablespoons of cold water until smooth. Set aside.

Pour the sauce from the crock-pot into a saucepan and add cornstarch slurry. Bring to a gentle boil over medium heat and cook, stirring constantly, until thickened and reduced by half. This should take about 8 to 10 minutes.

Add the chicken and the sauce back to the crock-pot and give a good stir to coat.

Serve warm sprinkled with sesame seeds and chopped green scallions over white rice (or cauliflower rice).