Crockpot Honey Orange Chicken
Crockpot Honey Orange Chicken is a high-protein slow cooker dinner with tender chicken, fresh orange, honey, ginger, and brown rice.
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Ingredients
- ¾ pounds skinless boneless chicken thigh cut into 1-inch pieces
- ¾ pounds boneless skinless chicken breast cut into 1-inch cubes
- 3 tablespoon tapioca flour divided
- kosher salt to taste
- fresh ground black pepper to taste
- 2 tablespoon extra virgin olive oil
- 1 medium bell pepper diced
- ½ cup reduced-sodium chicken broth
- ¼ cup unseasoned rice vinegar
- 2 tablespoon reduced-sodium soy sauce
- 1 tablespoon orange zest
- ¼ cup fresh naval orange juice
- 2 cloves garlic minced
- 2 medium scallions minced
- 1 piece (1-inch) fresh ginger root grated
- 3 tablespoon honey
- 2 red chili pepper minced
- 2 cups cooked long grain brown rice
- 1 tablespoon unsalted toasted sesame seeds
- 2 tablespoon fresh cilantro chopped
Instructions
- Add the chicken thighs, chicken breast, 2 tablespoons tapioca flour, salt, and black pepper to a large resealable plastic bag.
- Seal the bag and shake until the chicken is coated.
- Heat the olive oil in a large nonstick sauté pan over medium-high heat.
- Remove the chicken from the bag. Sear the chicken for 2 to 3 minutes per side, or until lightly browned.
- Transfer the chicken to a 6-quart slow cooker. Add the diced bell pepper.
- In a medium mixing bowl, add the chicken broth, remaining 1 tablespoon tapioca flour, rice vinegar, soy sauce, orange zest, orange juice, garlic, scallions, ginger, honey, and chili peppers. Using a wire whisk, mix well.
- Pour the orange sauce over the chicken and bell pepper.
- Cover the slow cooker. Cook on High for 2 hours or Low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Divide the cooked brown rice between four plates or bowls.
- Spoon the chicken mixture over the rice.
- Garnish with toasted sesame seeds and chopped cilantro.
Notes
Serving Size: 1 Heaping Cup Chicken Mixture plus ½ cup rice
Tips and Tricks
Avoid crowding the pan - Sear the chicken in batches when needed. Crowding traps moisture and prevents browning. Use fresh orange zest - Zest the orange before squeezing it. This is easier than zesting an orange after it has been cut. Adjust the heat - Remove the seeds and inner membranes from the chili peppers for less heat. Add more minced pepper for a hotter sauce. Check the sauce before serving - Slow cookers hold different amounts of moisture. If the sauce is thinner than you prefer, transfer it to a saucepan and simmer until it thickens.Storing and Reheating
Refrigerate - Place the cooled chicken mixture in an airtight container. Store it in the refrigerator for up to 4 days. Store the rice separately - Keep the cooked rice in a separate airtight container. This prevents it from absorbing too much sauce. Freeze - Transfer the cooled chicken mixture to a freezer-safe container. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. Reheat in the Microwave - Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval, until hot. Reheat on Stovetop - Place the chicken mixture in a saucepan with 1 to 2 tablespoons chicken broth or water. Warm over medium-low heat, stirring occasionally, until heated through. Reheat the Rice - Add a small spoonful of water to the rice before reheating. Cover it to help restore moisture.Nutrition
Calories: 491kcalCarbohydrates: 49gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 135mgSodium: 483mgPotassium: 842mgFiber: 3gSugar: 17gVitamin A: 1317IUVitamin C: 83mgCalcium: 65mgIron: 3mg
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