Ingredients
Equipment
Method
- In a large bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.2 lbs boneless, skinless chicken breasts, 1/4 cup cornstarch, 1/4 tsp salt, 1/4 tsp black pepper
- In a separate bowl, whisk together orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).1 cup orange juice, 1/2 cup soy sauce, 1/2 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1/4 teaspoon red pepper flakes
- Place the coated chicken in the Crockpot Orange Chicken. Pour the orange sauce mixture over the chicken.2 lbs boneless, skinless chicken breasts, 1 cup orange juice
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- In the last 30 minutes of cooking, stir together 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Pour the slurry into the Crockpot Orange Chicken, stir well, and allow the sauce to thicken.2 tablespoons cornstarch
- Serve over rice or noodles, garnished with sesame seeds and chopped green onions, if desired. Enjoy!sesame seeds, chopped green onions
Notes
Cooking times may vary depending on your specific slow cooker. For best results, check the internal temperature of the chicken to make sure it reaches 165°F (74°C). Adjust the amount of red pepper flakes to your preferred level of spiciness.
