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Slow Cooker Coconut Rice Pudding with Fresh Mango
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Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Orange Peel Chicken

Slow Cooker Orange Peel Chicken

  • Cooking Time:

    4–5 Hours on LOW
  • Servings:

    4–6

Ingredients

1.5 lb. Bone­less, Skin­less Chick­en Breasts
Juice of One Orange
Peel of One Orange (to zest)
Juice of One Lemon
1/2 c. Brown Sug­ar
1/4 c. Rice Wine Vine­gar
1/4 c. Soy Sauce
1 tsp. Fresh Gin­ger, minced
1 tsp. Fresh Gar­lic, minced
1.5 c. Water
Salt & Pep­per, to taste
2 T. Corn­starch mixed into 2 T. Water
1/2 Green Pep­per, chopped
1/2 Red Pep­per, chopped
3 Green Onions, sliced
1 tsp. Red Pep­per Flakes, if desired


I have to admit it — I LOVE Asian food! One dish my fam­i­ly can agree on order­ing any time we go out to eat at a Chi­nese restau­rant is Orange Peel Chick­en. I love this dish so much that I had to cre­ate some­thing sim­i­lar for myself.  It’s much more cost-effec­tive (and like­ly health­i­er too) to make this Slow Cook­er Orange Peel Chick­en at home. Add a side of your favorite Asian noo­dles or even make some fried rice in the slow cook­er and you’ve got a great meal!  What’s your favorite Chi­nese dish? Let me know in the com­ments below and I’ll show you how to make it in the slow cook­er!

 

  1. Cut the chick­en into 2-inch cubes
  2. Add cubed chick­en to a 3 to 4 Quart Crock-Pot® Slow Cook­er
  3. Zest Orange before juic­ing —  scrape orange against a fine grater or zester to remove the out­er lay­er of peel. Reserve for sauce.
  4. Com­bine remain­ing ingre­di­ents in a bowl (make sure you mix the 2 T. of corn­starch in with 2 T. of water before adding to sauce mix­ture — this will pre­vent lumps)
  5. Pour sauce ingre­di­ents from bowl over the chick­en in the slow cook­er.
  6. Sprin­kle chopped green onions, green pep­pers, red pep­pers and if desired, red pep­per flakes, over top of chick­en and sauce.
  7. Add salt & pep­per to taste.
  8. Stir well.
  9. Cov­er and cook on LOW for 4–5 hours or until chick­en is cooked through. You can stir half-way through, if desired.
  10. Serve over rice or noo­dles.

Note: If you pre­fer more of a glaze-type sauce do the fol­low­ing after chick­en is fin­ished slow cook­ing — 

  1. Remove chick­en and veg­gies from sauce with a slot­ted spoon and set aside.
  2. Pour sauce in a pan on the stove­top over medi­um-high heat.
  3. In a sep­a­rate con­tain­er, again mix 2 T. water with 2–3 T. corn­starch.
  4. Pour cornstarch/water mix­ture into sauce and stir fre­quent­ly over medi­um-high heat until thick­ened.
  5. Turn stove off, add chick­en & veg­gies back to sauce and stir. Serve over rice or noo­dles.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

**Slow Cooker Orange Peel Chicken Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Alane Clark-Bonanno
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Alane Clark-Bonanno

Would love to be able to make my own, Gen­er­al Tso’s
Sauce.( Usu­al­ly on the Chi­nese take-out menus) as Gen­er­al Tso’s Chick­en.
Thank you for all your inter­est­ing dish­es!
Alane Clark-Bonan­no

Fran
Guest
Fran

Why not cre­ate a cook­book for peo­ple who are on no salt diets

Charlie
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Charlie

Sor­ry I meant can you make hon­ey chick­en in crock

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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