Crockpot Orange Chicken


This Crockpot orange chicken recipe is so tasty.  I think when cooking chicken in the Crockpot it tastes better to first coat the chicken in flour and brown it in a skillet before adding to the Crockpot.  The texture of the chicken is better, and the flour acts as a thickening agent for the sauce.  A definite kid approved meal.


  • 3-4 (1.5 – 2 lbs) boneless chicken breasts, chopped into small chunks
  • 1/3 cup flour
  • olive oil
  • 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
  • 1 teaspoon balsamic vinegar
  • 3 TBSP ketchup
  • 4 TBSP (2 TBSP Splenda) brown sugar
  • 1/2 T salt
  • 1 TBSP garlic, minced
  • 2 tsp. fresh ginger, grated


  1. In a bowl, mix the orange juice through ginger. Set aside.
  2. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess. Over medium heat, warm up the olive oil in a skillet. Brown the flour covered chicken.
  3. Place the chicken into the Crockpot and pour sauce mixture on top. Stir to coat evenly.
  4. Cook on high for 2 hours.

Crockpot Orange Chicken:


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