Simple Crockpot Orange Chicken for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure that your slow cooker is clean and positioned on a stable, heat-resistant surface away from any edges. Prepare the chicken by trimming any excess fat and cutting it into uniform, bite-sized pieces to ensure even cooking throughout the process.

Have your measuring tools ready to accurately portion the marmalade, soy sauce, and garlic powder.

If you plan to serve the chicken over rice, begin cooking your rice according to package directions about 30 minutes before the chicken is ready so that both components are hot and ready to be served simultaneously.

Instructions

Preparation and assembly

1. 1Assemble ingredients in the slow cooker
   Place the cut chicken pieces into the bottom of the slow cooker vessel. Ensure the pieces are distributed evenly to allow for uniform cooking throughout the process.
   Look for Chicken is arranged in a single layer at the bottom of the slow cooker.
   Tip Use a slow cooker liner for easier cleanup after the meal is finished.

The chicken is evenly distributed at the base of the slow cooker. All ingredients are measured and ready. The kitchen is clean and the slow cooker is set up on a safe surface. Ensure there is enough space around the appliance for proper ventilation during the cooking process.

Seasoning and glazing

2. 2Add flavorings and sauce
   Spoon the orange marmalade over the chicken. Sprinkle the garlic powder evenly across the surface. Pour the soy sauce over the top, ensuring it coats the ingredients well.
   Look for Marmalade, garlic powder, and sauce have been added to the slow cooker.
   Tip Whisk the sauce ingredients in a small bowl before pouring if a smoother glaze is preferred.

The marmalade, garlic powder, and soy sauce are layered over the chicken. The ingredients are not yet stirred to allow the sauce to settle naturally. The slow cooker is covered with its lid to begin the cooking process. Verify the appliance is set to the correct low or high setting.

Final cook and serving

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken reaches an internal temperature of 165°F (74°C). Serve warm over rice.
   Look for Chicken is tender, cooked through, and coated in a thickened, glossy sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the internal temperature with a meat thermometer to ensure safety.

The chicken is tender, cooked through, and the sauce is thickened and glossy. The internal temperature has reached 165°F (74°C). The dish is ready to be plated over warm rice. Ensure all safety protocols were followed during the handling of the raw chicken.

Common mistakes

A common mistake is overcrowding the slow cooker or using pieces of chicken that are too large, which can lead to uneven cooking. Always cut your chicken into consistent sizes to ensure every piece is cooked through at the same rate.

Another error is removing the lid frequently to check the progress, which releases heat and steam, significantly increasing the total cooking time. Trust the process and only open the lid when you are checking for final doneness near the end of the cooking cycle.

How to tell it’s done

The dish is considered done when the chicken pieces are tender and have reached an internal temperature of 165°F (74°C) as verified by a meat thermometer inserted into the thickest part of the meat. The sauce should appear glossy and have thickened slightly, coating the chicken pieces thoroughly.

If the sauce still seems too liquid, you can leave the lid off for the final 20 minutes of cooking or transfer the sauce to a skillet to reduce it, ensuring it reaches the desired consistency before serving.

• Poultry: 165°F (74°C) in the thickest part