Description
Want a delicious, family-friendly meal that’s perfect for weeknights or a cozy weekend dinner? Sweet Orange Chicken is the ultimate recipe! This slow-cooker dish features tender chicken coated in a vibrant, sweet, and tangy sauce made with orange marmalade, barbecue sauce, soy sauce, and fresh ginger
Ingredients
- For the Chicken:
- 3 tablespoons all-purpose flour
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
- For the Sauce:
- 2/3 cup orange marmalade
- 2/3 cup barbecue sauce
- 1/4 cup soy sauce
- 2 tablespoons minced fresh gingerroot
- Optional for Serving:
- Hot cooked rice or rice noodles
Why These Ingredients Matter
- Flour: Lightly coats the chicken to help the sauce cling.
- Chicken: A cut-up broiler/fryer provides a mix of tender pieces.
- Orange Marmalade: Adds sweet, citrusy flavor.
- Barbecue Sauce: Contributes smoky, tangy depth.
- Soy Sauce: Brings salty, umami balance.
- Gingerroot: Provides warm, spicy freshness.
- Rice or Noodles: Optional base to soak up the sauce.
Substitutions and Variations
- Chicken: Swap with 3 pounds boneless, skinless chicken thighs or breasts (reduce cooking time to 5-6 hours).
- Flour: Use cornstarch or gluten-free flour for a gluten-free option.
- Orange Marmalade: Replace with apricot preserves or 1/2 cup orange juice plus 2 tablespoons honey.
- Barbecue Sauce: Use a sweet or spicy variety, or make your own with ketchup, molasses, and spices.
- Soy Sauce: Swap with low-sodium soy sauce, tamari (gluten-free), or coconut aminos.
- Ginger: Use 1 teaspoon ground ginger or 1 tablespoon ginger paste.
- Gluten-Free: Use gluten-free flour, soy sauce, and barbecue sauce.
- Spicy Orange Chicken: Add 1/2 teaspoon red pepper flakes or 1 tablespoon sriracha to the sauce.
- Veggie-Packed: Add 1 cup sliced bell peppers or carrots to the slow cooker.
Instructions
Step 1: Prep Your Ingredients
- Measure 3 tablespoons all-purpose flour.
- Cut up 1 broiler/fryer chicken (3 to 4 pounds), remove skin, and pat dry.
- Measure 2/3 cup orange marmalade, 2/3 cup barbecue sauce, 1/4 cup soy sauce.
- Mince 2 tablespoons fresh gingerroot.
- Prepare hot cooked rice or rice noodles if using.
Tip: Use a sharp knife to cut chicken into pieces (breasts, thighs, drumsticks, wings); mince ginger finely for even flavor.
Step 2: Coat the Chicken
- Flour Chicken: Place flour in a shallow dish or bowl. Add chicken pieces a few at a time, tossing to coat lightly.
- Arrange in Slow Cooker: Place coated chicken pieces in a 3-quart slow cooker.
Tip: Shake off excess flour to avoid a gummy texture; arrange chicken evenly for consistent cooking.
Step 3: Make the Sauce
- Combine Ingredients: In a small bowl, whisk orange marmalade, barbecue sauce, soy sauce, and minced ginger until smooth.
Tip: Stir well to blend marmalade; taste and adjust with extra soy sauce or ginger if desired.
Step 4: Slow Cook
- Add Sauce: Pour the sauce mixture over the chicken, ensuring pieces are coated.
- Cook on Low: Cover and cook on Low for 6-8 hours, until chicken juices run clear and an internal temperature of 165°F (74°C) is reached.
Tip: Check at 6 hours; stir halfway through if possible to coat chicken evenly. Avoid lifting the lid often.
Step 5: Serve
- Remove Chicken: Transfer chicken to a serving platter or plates.
- Spoon Sauce: Spoon sauce from the slow cooker over the chicken.
- Serve: Serve hot with optional rice or rice noodles to soak up the sauce.
Tip: Use a slotted spoon for chicken and a ladle for sauce; garnish with chopped green onions or sesame seeds for flair.