Saturday, January 6, 2018

Crock Pot Orange Chicken


With the purchase of my new babies, the Instant Pot and Immersion Circulator (for sous-vide cooking), my crock pot has been pushed aside. Seeing it sitting there in the corner, all lonely and heartbroken, I decided it was time to dust it off and fill it with some amazing ingredients so it can feel useful and special again. :) 

This succulent, and incredibly easy-to-make meal, was perfect for this cold winter day. You can never go wrong whenever you have a dish that's both sweet and savory! A mixture of oranges, onions, ginger and other tasty ingredients makes this dish a complete hit and a total win for Mr. Crockpot!


- 2 boneless, skinless, chicken breasts, cut into cubes
- Juice and zest of 2 oranges
- 2 Tbs organic coconut sugar (or brown sugar)
- 2 Tbs organic honey
- 1/4 cup rice vinegar (or cider vinegar)
- 1/4 cup coconut aminos (or soy sauce)
- 1 small onion, finely chopped
- 1 tsp. minced garlic
- 1/4 tsp. ground ginger
- 1/8 to 1/4 red pepper flakes (optional)
- 1/8 tsp. ground black pepper
- 4 Tbs arrowroot powder (or cornstarch)

In a bowl, combine orange juice, orange zest, sugar, honey, vinegar, coconut aminos, onion, garlic, ginger, red pepper flakes (if using), and pepper. Pour half of the sauce into the crock pot. Place chicken cubes in the crock pot and then pour the remaining half of the sauce over the chicken. Cover and cook on low for 4 to 5 hours (or until chicken is cooked through). Transfer chicken to a bowl. Set aside. In a small bowl, whisk arrowroot and 4 tablespoons of cold water until smooth. Pour sauce from the crock pot into a small sauce pan and add arrowroot slurry. Bring to a low boil over medium heat and cook, stirring constantly, until thickened. Add the chicken and stir to coat. Spoon mixture over any type of rice or pasta you desire, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"May your days be bright and your coffee cup always be full." - Me 

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