Cooks all day while you’re away !
Last time, I wrote about my orange-marmalade making adventure!! It turned out great and I LOVE it! I usually end up giving away most of my jam and I’m doing the same with the marmalade. But still, I can only eat so many slices of toast and I want to make it again because it was such fun! But for now, what do I do with all this marmalade?
Who knew? You can make Orange Chicken with marmalade!
This is one of those incredible “dump it, dump it, dump it” in the crockpot recipes that makes you Queen of the supper table!
Now go to work or like I did, go sit in the bleachers and watch basketball for most of a Saturday!
Once everything was in the crockpot, I set it to low, put on the lid and walked out the door. Hours later, a tangy, tantalizing aroma greeted us when we walked in the door. Tender, moist, orange-infused chicken but leaner and healthier because it’s not deep fried. Yay!
Look at the great color! Yum, right?? The marmalade, soy sauce, and Sweet Baby Rays gave it a gorgeous caramel-colored finish.
Confession: I almost spoiled my supper “sampling” the chicken as I shredded it. Nom, nom, nom. So good I couldn’t help myself. The sauce left in the pot after I took out the chicken was a little thin so I put about 2 tablespoons of cornstarch in a jar with 1/2 cup cold water and gave it a good shake then stirred it in and turned the crockpot on high.
I put the shredded chicken back in the sauce and by the time my noodles were ready, everything had thickened up beautifully.
Noodles or rice? What’s your pleasure? Either would be nice!
That little extra pizazz!
I have an adorable ten-year-old grandson who LOVES orange chicken. I wondered if he’d miss the crisp deep-fried chicken so to add crunch, I topped it with Chinese noodles and sesame seed. I added green onion and a sliced orange garnish for even more flavor. If you want to kick it up a notch, you can add some red pepper flakes for heat. (By the way, I sent home all the leftovers with Briggs’s family and it was declared “yummy” by young and old alike!)
I would have enjoyed steamed broccoli and carrot matchsticks, a more traditional side for a main dish with an Asian flavor profile. It would add beautiful color to the plate. But alas, my husband hates broccoli so my veggie fall back will always be lightly steamed green beans, kissed with olive oil and a light sprinkle of kosher salt.
Four-Ingredient Crockpot Orange Chicken
A leaner, healthier version of a favorite Asian dish!
- 6 large boneless, skinless chicken breast trimmed
- 1 cup orange marmalade
- 1 cup Sweet Baby Rays original barbecue sauce
- 3 Tbsp Soy Sauce
Optional Garnish and Toppings
- Chinese noodles
- sesame seed
- thinly sliced green onion
- thinly sliced orange
- red pepper flakes if desired
- additional soy sauce to taste
Combine all ingredients in crockpot and cook on low for 5-6 hours or 2-3 hours on high. Remove chicken and shred. If needed, thicken sauce with 2 T cornstarch well dissoved in 1/2 cup cold water. Stir into sauce with crockpot turned to high. Return chicken to sauce and heat through.
Serve over rice or noodles. Garnish as desired with Chinese noodles, sesame seed, orange slices, and green onion. Add soy sauce to taste. Can add red pepper flakes if you like some heat.
Suggested side: steamed broccoli and “matchstick”carrots.
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