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Homemade Healthy Orange Chicken Crockpot Recipe photo

Healthy Orange Chicken Crockpot Recipe

This Healthy Orange Chicken is a delightful twist on a classic! Zesty, tender, and oh-so-easy to prepare in your crockpot.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 pounds boneless, skinless chicken breast filets (about 3 large filets)
  • 1 large egg beaten with a fork
  • 2/3 cup flour
  • 1/4 cup canola oil (optional: coconut oil)
For the Sauce:
  • 1 cup orange juice
  • 2 teaspoons orange zest
  • 1/3 cup coconut sugar (optional: molasses or maple syrup)
  • 3 tablespoons lite soy sauce (optional: Tamari or coconut aminos)
  • 2 cloves garlic minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sriracha sauce (optional: Tabasco or red pepper flakes)
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons freshly squeezed lemon juice
For Garnish:
  • 2 stalks green onions thinly sliced (discard the white part)

Equipment

  • Crockpot or slow cooker
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Knife and cutting board
  • Frying pan

Method
 

Preparation Steps:
  1. Begin by cutting the chicken breast filets into bite-sized pieces.
  2. In a mixing bowl, combine the flour with a pinch of black pepper. Dip each piece of chicken into the beaten egg and then dredge it in the flour mixture.
  3. In a frying pan over medium heat, add the canola or coconut oil. Once hot, add the dredged chicken pieces in batches, cooking until golden brown on all sides. This step is optional.
  4. In a separate bowl, whisk together the orange juice, orange zest, coconut sugar, soy sauce, minced garlic, ground ginger, sriracha sauce (if using), and lemon juice.
  5. Place the cooked or raw chicken pieces into the crockpot. Pour the orange sauce over the chicken and sprinkle the cornstarch over the top.
  6. Set your crockpot to low and cook for 4-6 hours or on high for 2-3 hours until the chicken reaches an internal temperature of 165°F.
  7. Once the chicken is cooked, give it a good stir to coat it in the sauce. Serve over steamed rice or alongside your favorite vegetables, garnished with sliced green onions.

Notes

  • Adjust the sweetness of the sauce with more or less coconut sugar.
  • Add more sriracha for extra heat.
  • This dish stores well in the fridge for up to 4 days.
  • For a thicker sauce, mix cornstarch with water to create a slurry and add it in the last 30 minutes of cooking.