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Orange Chicken Crock Pot

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Ingredients

Adjust Servings:
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon paprika
1 cup chopped onion (, 1 medium to large)
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
6 ounces orange juice
1 teaspoon grated orange rind
2 tablespoons honey
1 tablespoon worcestershire sauce
1/2 teaspoon ground ginger

Nutritional information

213.2
Calories
16 g
Calories From Fat
1.8 g
Total Fat
0.5 g
Saturated Fat
68.4 mg
Cholesterol
425.6 mg
Sodium
20.7 g
Carbs
1.6 g
Dietary Fiber
15.3 g
Sugars
28.4 g
Protein
252g
Serving Size

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Orange Chicken Crock Pot

Features:
    Cuisine:

    Ok - I made a lot of changes to this one to suit our family's needs and preferences. But I thought I'd do a review anyway in case someone is contemplating the same changes I made!

    I omitted the cayenne, onion, celery, orange rind, and ginger and doubled the amount of bell pepper (used red). I also used orange juice concentrate instead of orange juice, for fear that I'd taken out everything that would give it any kick.

    We LOVED the chicken - just the right amount of heat, crusted with spices, and so moist! Really good flavor combination with the spicy and the orange.

    The orange juice concentrate, I'm sorry to say, was entirely TOO strong for us. I'm going to try making it again with just plain orange juice the way the recipe says to!

    The four-star rating is for what I think it will turn out to be when I make it again. :)

    • 510 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Orange Chicken Crock Pot, Chicken with zing!, Ok – I made a lot of changes to this one to suit our family’s needs and preferences But I thought I’d do a review anyway in case someone is contemplating the same changes I made! I omitted the cayenne, onion, celery, orange rind, and ginger and doubled the amount of bell pepper (used red) I also used orange juice concentrate instead of orange juice, for fear that I’d taken out everything that would give it any kick We LOVED the chicken – just the right amount of heat, crusted with spices, and so moist! Really good flavor combination with the spicy and the orange The orange juice concentrate, I’m sorry to say, was entirely TOO strong for us I’m going to try making it again with just plain orange juice the way the recipe says to! The four-star rating is for what I think it will turn out to be when I make it again :), Ok – I made a lot of changes to this one to suit our family’s needs and preferences But I thought I’d do a review anyway in case someone is contemplating the same changes I made! I omitted the cayenne, onion, celery, orange rind, and ginger and doubled the amount of bell pepper (used red) I also used orange juice concentrate instead of orange juice, for fear that I’d taken out everything that would give it any kick We LOVED the chicken – just the right amount of heat, crusted with spices, and so moist! Really good flavor combination with the spicy and the orange The orange juice concentrate, I’m sorry to say, was entirely TOO strong for us I’m going to try making it again with just plain orange juice the way the recipe says to! The four-star rating is for what I think it will turn out to be when I make it again 🙂


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    Steps

    1
    Done

    Combine Salt, Cayenne Pepper, Chili Powder and Paprika.

    2
    Done

    Sprinkle Over Chicken.

    3
    Done

    Set Aside.

    4
    Done

    Place Onion, Celery, Bell Peppers and Garlic in Bottom of Slow Cooker.

    5
    Done

    Place Chicken on Top.

    6
    Done

    Mix Orange Juice, Peel, Honey, Worcestershire Sauce and Ginger.

    7
    Done

    Pour Over Chicken.

    8
    Done

    Cook For 6 to 8 Hours on Low.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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