Crispy Crockpot Orange Chicken
Serving Size / Yield
- 1 ½ - 2 Lbs boneless skinless chicken breast, cut into chunks
- 2 Tbs cornstarch
- 2-3 Tbs olive oil
- ¾ Cup orange marmalade
- 2 Tbs soy sauce
- 1 tsp rice vinegar
- ½ tsp sesame oil
- ½ tsp chili garlic sauce
- 1/8 tsp salt
- Pepper, salt
Place cut up chicken in bag with cornstarch and shake.
Add a teaspoon or so of water as needed for the cornstarch to form a light coating.
Heat a nonstick pan, lightly add olive oil. Place the chicken in the skilled and cook until lightly browned.
Place chicken in crockpot. Mix the remaining ingredients in bowl or measuring cup.
Drizzle over top of chicken and cook on high for 2-3 hours or on low for 4-6.