Slow Cooker Orange Chicken (or Pork)
Super-good. Awesome flavor and pull-apart-tender when done in the slow cooker. Made for the first time in mid October 2015. Husband raved about how good it was. Really nice with Jasmine rice. (Update Dec 2023 – Can also substitute Apricot Jam and turn it into Apricot Chicken or Pork.
Serves: 4
Ingredients
- 3-4 Boneless Chicken Breasts, chopped into small pieces
- 3 Tablespoons Cornstarch
- 2 Tablespoons vegetable oil
- 1 teaspoon rice wine vinegar
- 2 Tablespoons Soy Sauce
- ½ teaspoon sesame oil
- ¾ cup orange marmalade (The marmalade I use is a Dollorama brand and it is THE BEST for this recipe – big chunks of orange and crazy good price – and no, NOT made in China! Product of Egypt!)
- 3 T brown sugar [splenda diet brown sugar]
Instructions
- In a bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar. Set aside.
- Coat chicken in cornstarch.
- Melt coconut oil in the skillet and brown the chicken. Brown only – do not cook through.
- Place browned chicken pieces into the crockpot.
- Cover the chicken with the sauce mixture and stir lightly.
- Cook on low 4-5 hours or high 2-3 hours.
Adapted from http://therecipecritic.com/2012/10/slow-cooker-orange-chicken/
Faster Slow Cooker Variation:
No browning involved and no need to coat the chicken ahead of time. The sauce won’t be quite as thick, but its still good. The chicken won’t brown up, but you eliminate some fat and calories by not browning the coated chicken in oil before putting in the crockpot. And of course this is much easier and faster. I’d make it both ways, depending on what time allows. Both are good, just a bit different. Makes for some variety.
Using the same ingredients list except the coconut oil, follow these instructions:
- Put cut chicken pieces into crockpot
- In a bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar and corn starch. Pour over chicken. Stir.
- Cook on low 4-5 hours or high 2-3 hours.
Photo Credit: therecipecritic.com
