Sesame Orange Chicken

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We have had a great summer here so far in North Carolina. We recently returned from Myrtle Beach and had a blast. My hubby’s company makes the summer a lot of fun while we are here. I return home to Utah in two weeks! This time here has flown by. Then it is time to get the kids ready for school. And my youngest will be starting kindergarten. I am getting excited for school to start, and to have normal bedtimes around here! And geez! They are going to eat us out of house and home soon! 🙂

Slow cooker sesame orange chicken on rice and 2 lemon slices on a white plate.

With how hectic the summer time can get, I use my slow cooker just as much as I do in the winter. This delicious meal for example took 5 minutes to throw into the crockpot! Thats it! I was able to run some errands, take my boys swimming, and then we came home to an amazing meal! The sauce was thick and glazed the chicken perfectly with a hint of orange in it. The chicken was so tender it just fell apart and it was perfect served over some rice!

 

Sesame Orange Chicken

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Author Alyssa Rivers
Servings 8 Servings

Description

Delicious sesame orange chicken makes a fast and easy meal!


Course Dinner, Main Course
Cuisine Asian American
Keyword asian chicken recipes, orange chicken recipes, sesame orange chicken

Ingredients

  • 1/2 cup all-purpose flour
  • 4 pounds chicken thighs boneless skinless
  • 2/3 cup honey barbecue sauce
  • 2/3 cup orange marmalade
  • 1/2 cup orange juice
  • 1/4 cup soy sauce reduced sodium
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon red pepper flakes crushed
  • 2 tablespoons sesame seeds toasted
  • Hot cooked rice

Instructions

  1. In a large gallon sized bag, place the flour inside. Add the chicken and shake to coat.
  2. Spray slow cooker with cooking spray and place the flour coated chicken in the bottom.
  3. In a large bowl, combing barbecue sauce, marmelade, orange juice, soy sauce, ginger and pepper flakes. Pour over the top of chicken.
  4. Cover and cook on low for 4-6 hours until chicken is tender. Sprinkle with sesame seeds.

Nutrition Facts

Serves: 8

Calories656kcal (33%)Carbohydrates37g (12%)Protein39g (78%)Fat39g (60%)Saturated Fat10g (50%)Cholesterol222mg (74%)Sodium842mg (35%)Potassium594mg (17%)Fiber1g (4%)Sugar25g (28%)Vitamin A315IU (6%)Vitamin C9mg (11%)Calcium59mg (6%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Family pleaser! This is a great recipe for a really easy meal.

    I picked up chicken thighs that were reduced for quick sale so mine were bone in with the skin. I pulled the skin off them & made the recipe with modifications… I only had a small amount of orange marmalade so I supplemented with apricot preserves (probably made the chicken a little sweeter and a little less bitter). Didn’t have the sesame seed which was a shame, I think it would have completed the dish. I served the chicken thighs with white rice and sesame-ginger Asian salad. Will make again when in a bind! One of the best chicken-crockpot recipes I’ve used. This is a family pleaser but isn’t necessarily what I’d serve to a foodie.

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