Your family will ADORE this recipe for Crock-Pot Orange Sesame Chicken any night of the week. Served over rice with a side of steamed veggies this chicken dish is full of flavor!
Crock-Pot Orange Sesame Chicken
Crock-Pot Orange Sesame Chicken is a tangy and savory way to make chicken. Our family really the flavor and taste and although it had a lot of ingredients I actually had them all on hand, which I always appreciate.
We served this cooked chicken and sauce over rice that I made in my rice cooker. And some simple steamed broccoli and cauliflower florets. Everyone really raved over this one and have asked that I make it again soon.
Which I will for sure!
The dish had a distinct dark color because I used pomegranate rice vinegar, but a lighter colored rice vinegar will likely give you a more orange or red color to your sauce.
Enjoy!
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| Servings | 8people |
| Prep Time | 15minutes |
| Cook Time | 4 - 6hours on LOW plus 1 hours on HIGH |
- 4 pounds Boneless Skinless Chicken Breasts thawed
- 2 cups Chicken Broth
- 1 cup Orange Juice fresh squeezed
- 1 cup Rice Vinegar I used pomegranate rice vinegar but feel free to use what you have on hand!
- 1 cup Low Sodium Soy Sauce
- 1/3 cup Brown Sugar
- 1/2 teaspoon Ground Ginger You could use fresh if you have it too!
- 2 teaspoons Red Pepper Flakes
- 1/2 teaspoon Ground Pepper
- 2 tablespoons Orange Zest I grated from the same oranges that I squeezed.
- 1/2 cup Honey
- 1/2 cup Corn Starch
- For Serving
- 3 cups Rice white or brown, cooked on stove top or rice cooker.
- Sesame Seeds for garnish
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Ingredients
Servings: people
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- Line a 6.5 quart slow cooker with a crock-pot liner if desired to help make clean up easier.
- In a medium mixing bowl mix together the chicken broth, brown sugar, orange juice, rice vinegar, soy sauce, honey, ground ginger, orange zest, black pepper and red pepper flakes.
- Layer the sauce and chicken in the slow cooker in the following order: 1/3 of the sauce, a layer of chicken, 1/3 of the sauce, a layer of chicken and then the final 1/3 of the sauce.
- Cover and cook on LOW for 4 to 6 hours.
- When the chicken is fully cooked, carefully remove the chicken from the slow cooker (it will fall apart into chunks) and place in a glass or metal dish and cover with aluminum foil to keep it warm.
- Add the corn starch to the sauce that is still in the crock and whisk until it's mixed well.
- Add the chicken back into the slow cooker breaking up any remaining chicken that is in large chunks into smaller pieces. Make sure the sauce surrounds the chicken as best as you can.
- Re-cover the slow cooker and cook on HIGH for 1 hours or until the sauce thickens.
- While the sauce is thickening cook your rice on the stove top or in a rice cooker.
- Sprinkle sesame seeds over chicken when ready to serve.
Gluten Free Notes: Look for gluten free options when shopping for soy sauce (we like San-J brand) as well as rice vinegar (we like NAKANO brand). The rest of the ingredients should be naturally gluten free. But with any recipe it is always a good idea to read the nutritional information on all ingredient packaging to make sure.
Nutritional information based on recipe without the rice.
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