Crockpot Asian Orange Chicken

Elizabeth Kurtz Recipe By
  • Cook & Prep: 6 h
  • Serving: 4
  • Contains:

Running a popular cooking site definitely gives me insight into what people are making, what they are requesting, and what types of recipes they do not want to make. Topping the request list are desserts, roasts, chicken dishes, holiday ideas, and weeknight, easy recipes, especially crock-pot (same thing as a slow cookier) options. Call it retro or just practical, crock-pots are in-fashion and in high demand. Each week, I’ve been testing new crock-pot recipes to bring you delicious and easy options (no browning meat first in my choices). Everything from meat, chicken, soups and even desserts work well in a crock pot, but dishes that requires browning or mixing in other bowls, just don’t save much time or clean-up, so I savor and remake the ones that score high on taste and also on the equally important, ease of preparation. Here is one recipe that wins in both categories.

Ingredients (12)

Asian Orange Chicken

Sommelier Suggests

Start Cooking

Make the Chicken

  1. In a Ziploc bag, combine the orange juice concentrate, honey, soy sauce, hoisin sauce, ginger, garlic and sesame oil. Mix well. Place the chicken in the bag and coat it well with the sauce. Pour the chicken and sauce in the Crockpot. Cover and cook on low for six to seven hours or four on high.

  2. Remove the chicken. Strain the sauce (or just pour it in) into a saucepan. 

  3. In a small dish, stir the cornstarch and cold water. Pour into the sauce and bring the mixture to a boil, stirring until thickened, about one to two minutes. Pour the sauce over the chicken and serve with rice.

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  • best sista

    Crockpot Asian Orange Chicken

    OMG!

    That's crazy Susan12! The same thing happened to my sister. These people make us feel inadequate in the kitchen when our husbands come home to gross dinners due to false advertising. I'm unsure as to why the photo isn't copyrighted- but I will be sure to let my sister know that it wasn't due to her inability to follow the recipe. Thank you
    Posted by bestsista |July 15, 2018
    0
  • Susan Keefer

    Crockpot Asian Orange Chicken

    Horrific Recipe

    I saw this recipe and the photo immediately captured my attention. The chicken looked great and I loved that it was a “crock-pot” dinner recipe. I made the chicken following the step-by-step instructions. I came home after a few hours and took one look at the chicken and noticed that it didn’t look ANYTHING like the picture that kosher.com claimed it to be. Aside from the fact that it tasted horrible. I realized that there was no way the recipe matched the photo given. I therefore googled “orange chicken” and saw the EXACT SAME PHOTO on google images with an ENTIRELY DIFFERENT recipe (which required deep frying). I AM HORRIFIED. How could kosher.com post a photo claiming that it reflects the recipe given. ??
    Posted by Susan12 |July 3, 2018
    8
  • Leah Goldman

    Crockpot Asian Orange Chicken

    chicken

    how do i cut up the chicken and do i throw the whole pieces of ginger in and then take them out at the end or do i mince the ginger?
    Posted by Laya36 |December 24, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    Hi Leah, For a crockpot dish, it's better to keep the chicken in larger pieces so they don't fall apart. You can keep them whole or slice into a few large pieces, per your family's taste. You can either mince the ginger or keep it whole and remove it before reducing the sauce, for a more subtle ginger flavor. Enjoy!
    Posted by michalf|December 26, 2017
    0
  • Esty Zeide

    Crockpot Asian Orange Chicken

    Quicker version without crockpot

    How would you recommend I cook/bake this if I wanted to make it without a crockpot? I want to try this, but want a quicker version. Also, does this freeze well?
    Posted by estythegr8 |August 13, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    The fastest way would be to skip the marinating step. Just cut the chicken into bite sized pieces and cook in a bit of oil over high heat on the stovetop, in a wok or a large skillet (in batches, if it doesn't all fit). Once the chicken is cooked, you can add back all the chicken, pour in the sauce and cook until it bubbles, then add the cornstarch slurry and cook until thickened.
    Posted by michalf|August 15, 2017
    Chaia Frishman  - Kosher.com Admin
    Sorry for the delay. I asked Elizabeth and here is her answer: For stove top method, Use defrosted boneless, skinless, chicken. The method is different. Coat chicken with cornstarch (just put in a zip-lock bag and shake). Heat sesame oil in a large skillet, add chicken and brown on all sides, Add everything else, including the water (add you may need another 1/4 cup water). Bring to a simmer, and cook for about 10 minutes until chicken is cooked through. Its saucy so it will freeze. Freeze covered well after it has come to room temperature. Defrost in the refrigerator. I have not tested a baked version. But its possible to coat chicken with all ingredients. Cook on a baking sheet in a single layer on 375 for about 24 minutes
    Posted by Chaiaadmin|August 24, 2017
    4
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
1 / 5 stars
  • best sista

    Crockpot Asian Orange Chicken

    OMG!

    That's crazy Susan12! The same thing happened to my sister. These people make us feel inadequate in the kitchen when our husbands come home to gross dinners due to false advertising. I'm unsure as to why the photo isn't copyrighted- but I will be sure to let my sister know that it wasn't due to her inability to follow the recipe. Thank you
    Posted by bestsista |July 15, 2018
    0
  • Susan Keefer

    Crockpot Asian Orange Chicken

    Horrific Recipe

    I saw this recipe and the photo immediately captured my attention. The chicken looked great and I loved that it was a “crock-pot” dinner recipe. I made the chicken following the step-by-step instructions. I came home after a few hours and took one look at the chicken and noticed that it didn’t look ANYTHING like the picture that kosher.com claimed it to be. Aside from the fact that it tasted horrible. I realized that there was no way the recipe matched the photo given. I therefore googled “orange chicken” and saw the EXACT SAME PHOTO on google images with an ENTIRELY DIFFERENT recipe (which required deep frying). I AM HORRIFIED. How could kosher.com post a photo claiming that it reflects the recipe given. ??
    Posted by Susan12 |July 3, 2018
    8
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Leah Goldman

    Crockpot Asian Orange Chicken

    chicken

    how do i cut up the chicken and do i throw the whole pieces of ginger in and then take them out at the end or do i mince the ginger?
    Posted by Laya36 |December 24, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    Hi Leah, For a crockpot dish, it's better to keep the chicken in larger pieces so they don't fall apart. You can keep them whole or slice into a few large pieces, per your family's taste. You can either mince the ginger or keep it whole and remove it before reducing the sauce, for a more subtle ginger flavor. Enjoy!
    Posted by michalf|December 26, 2017
    0
  • Esty Zeide

    Crockpot Asian Orange Chicken

    Quicker version without crockpot

    How would you recommend I cook/bake this if I wanted to make it without a crockpot? I want to try this, but want a quicker version. Also, does this freeze well?
    Posted by estythegr8 |August 13, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    The fastest way would be to skip the marinating step. Just cut the chicken into bite sized pieces and cook in a bit of oil over high heat on the stovetop, in a wok or a large skillet (in batches, if it doesn't all fit). Once the chicken is cooked, you can add back all the chicken, pour in the sauce and cook until it bubbles, then add the cornstarch slurry and cook until thickened.
    Posted by michalf|August 15, 2017
    Chaia Frishman  - Kosher.com Admin
    Sorry for the delay. I asked Elizabeth and here is her answer: For stove top method, Use defrosted boneless, skinless, chicken. The method is different. Coat chicken with cornstarch (just put in a zip-lock bag and shake). Heat sesame oil in a large skillet, add chicken and brown on all sides, Add everything else, including the water (add you may need another 1/4 cup water). Bring to a simmer, and cook for about 10 minutes until chicken is cooked through. Its saucy so it will freeze. Freeze covered well after it has come to room temperature. Defrost in the refrigerator. I have not tested a baked version. But its possible to coat chicken with all ingredients. Cook on a baking sheet in a single layer on 375 for about 24 minutes
    Posted by Chaiaadmin|August 24, 2017
    4

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