Slow Cooker Orange Chicken
"So many recipes call for chicken breast, but my DH prefers dark meat. So when I found this in Kraft Food and Family, I thought it would be perfect for him."
photo by Jonathan Melendez
- Ready In:
- 8hrs 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 8 boneless skinless chicken thighs
- 3 tablespoons flour
- 1⁄3 cup orange marmalade
- 1⁄3 cup barbecue sauce
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh gingerroot
directions
- Toss chicken with flour in slow cooker.
- Stir in all remaining ingredients; cover with lid.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Serve with hot cooked rice and green beans.
Questions & Replies
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Reviews
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Just now getting around to reviewing this wonderful recipe. DH and I love the orange chicken served in a local restaurant in town, so when I found your submission, I decided to give it a try. Your recipe is better than the restaurant, and DH requests it often. The only thing I subbed was I used 1/2 tsp of ground ginger instead of the 1 tsp of minced ginger root, and we loved it. Thanks for sharing! -
Wow! Simply unbelievably good. I made it exactly as written, including the grated fresh ginger root. For the chicken I used Coleman Organic boneless, skinless, chicken thighs. Note: if you have never bought Coleman's organic chicken, please try it if you have the opportunity. It's really special, just like this GREAT recipe! Many, many, thanks for posting this. -
I hope I dont affect the rating of this by asking a question before i attempt it. I see no mention of anyone saying or the recipe saying to cut the chicken into peices, or to leave whole? I would think cut up the chicken would absorb more of the flavor. AGAIN im sorry if i affect the rating, if anyone knows how to ask a question in the future differently please tell me. Im cooking this tomorrow so a response would be great today if at all possible, Thanks.
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This was very good and I will definitely be making this again. I followed the recipe but added ground ginger instead of fresh. The Marmalade was not very noticeable at all, so after it had completed cooking, i removed the sauce and placed it in a sauce pan along with more marmalade , ground ginger and a teaspoon or so of corn starch. i cooked that down until thickened and put it back in the crockpot with the chicken. When we were ready i served over long grain white rice. My husband raved about it and asked me to make it again. This is one of those recipes I would recommend adjusting the sauce to your own personal taste once it's done. Delish! -
This was hit with my husband and I. I used an Asian style barbeque sauce that we had in the fridge. So yummy and easy to put together.
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Tweaks
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I doubled the recipe and use powdered ginger instead of the fresh. I added sesame oil a little at a time till I obtained the flavor I wanted. I also used reduced sodium soy sauce, and added 1/2 c fresh squeezed orange juice, 1/4 c raw honey, and a little extra marmalade. I did not want the barbeque sauce to over power the taste of the orange. -
More marmalade, less bbq sauce for a more orangey version. -
Just now getting around to reviewing this wonderful recipe. DH and I love the orange chicken served in a local restaurant in town, so when I found your submission, I decided to give it a try. Your recipe is better than the restaurant, and DH requests it often. The only thing I subbed was I used 1/2 tsp of ground ginger instead of the 1 tsp of minced ginger root, and we loved it. Thanks for sharing!
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
