Amazing Slow Cooker Orange Chicken
Orange chicken is my favorite Chinese takeout food, but I know that it’s very high in sodium and fat. So I got to work at home and created a healthier version. Now I have peace of mind knowing what ingredients are in it and that it’s better for my family. —Barbara J. Miller, Oakdale, Minnesota
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
slow cooker
dairy free
pescatarian
- 3/4 teaspoon salt
- 3/4 teaspoon crushed red pepper flakes
- 2 cups fresh broccoli florets
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1 cup orange juice
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1/2 teaspoon pepper
- 1/4 cup dijon mustard
- hot cooked rice
- 1/2 cup cornstarch
- 1 cup chicken stock
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon minced fresh gingerroot
- 1 cup orange marmalade
- 2 tablespoons molasses optional
- 2 pounds boneless skinless chicken breasts, cut into 3/4-i
- 1 large sweet red pepper, cut into 1-inch pieces
- optional toppings: chopped green onions peanuts and fresh cilantro
- Carbohydrate 64.4897156115195 g
- Cholesterol 1.80000000152163 mg
- Fat 1.49009021968788 g
- Fiber 1.63725627456207 g
- Protein 5.04522193033033 g
- Saturated Fat 0.298325532750423 g
- Serving Size 1 1 servings. (370g)
- Sodium 459.593598432453 mg
- Sugar 62.8524593369574 g
- Trans Fat 0.216427706167917 g
- Calories 284 calories
In a small bowl, combine the first 11 ingredients; stir in molasses if desired. In a 4-qt. slow cooker, combine chicken, cornstarch, salt and pepper; toss to coat. Top with red pepper. Pour stock mixture over top. Cover and cook on low for 4 hours or until chicken is tender., Stir in broccoli. Cover and cook on high 30-40 minutes longer or until broccoli is crisp-tender. Serve with rice. Sprinkle with toppings of your choice.
