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Slow-Cooker Whole Orange Chicken
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Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
Tantalizing slow cooker orange chicken, a modern twist on a classic favorite!
Ingredients:
  • 1 jar (12 oz) sweet orange marmalade
  • 1/2 cup packed brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon salt
  • 1 whole chicken (3 1/2 to 4 1/2 lb)
  • 1-inch piece fresh gingerroot, peeled
  • 1/4 cup cornstarch
  • 1/4 cup orange juice
  • 6 thin slices of orange, halved
  • 2 tablespoons chopped fresh cilantro leaves
  • Cooked white rice, if desired
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a small bowl, combine marmalade, brown sugar, soy sauce, chili garlic sauce, and salt. Spread this mixture over the chicken inside and out, then place the chicken breast side down in the slow cooker along with gingerroot.
  • Cover the slow cooker and let it cook on Low heat for 4 to 5 hours until an instant-read thermometer inserted into the thickest part of the chicken thigh muscle, not touching the bone, reads at least 165°F. The legs should move easily when lifted or twisted. Avoid uncovering the slow cooker before 4 hours have passed.
  • Discard the gingerroot. Place the chicken on a cutting board and let it cool for about 5 minutes. Then, cut the chicken into 8 pieces.
  • In a small bowl, combine cornstarch and orange juice. Pour mixture into the slow cooker, stir well, cover, and cook on High for 10-15 minutes until the sauce thickens.
  • Preheat the oven's broiler and adjust the rack to 4 inches away from the heat source. Line a large rimmed baking pan with foil. Place the chicken, skin side up, on the pan along with the orange slices. Brush the chicken and oranges with the sauce. Broil for 3 to 5 minutes until the chicken skin is crispy and golden brown. Sprinkle with cilantro and serve with additional sauce over rice.

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