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).