Orange Glazed Crock Pot Chicken
Delight your taste buds with this Orange Glazed Crock Pot Chicken, a sweet and savory masterpiece that’s as easy as it is flavorful. Tender, slow-cooked chicken thighs are bathed in a luscious glaze made from orange marmalade, soy sauce, Dijon mustard, and honey, balanced with a hint of garlic and ginger for zesty depth. A quick skillet sear locks in flavor before the crock pot works its magic, resulting in juicy, fork-tender chicken that’s perfect for family dinners or meal prepping. Finished with a velvety, thickened sauce and a sprinkle of fresh parsley, this dish pairs beautifully with fluffy rice or steamed vegetables, making it an irresistibly simple yet elegant meal. Ready in just 15 minutes of prep and customizable to your taste, this crock pot chicken recipe is a true time-saving comfort food staple.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 3 tablespoons Orange marmalade
- 3 tablespoons Soy sauce
- 2 tablespoons Dijon mustard
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Honey
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the chicken thighs and season with salt and ground black pepper. Sear the chicken for 2-3 minutes on each side until lightly browned. This step is optional but adds flavor.
In a small bowl, whisk together the orange marmalade, soy sauce, Dijon mustard, minced garlic, grated ginger, and honey. This will be your orange glaze sauce.
Place the browned chicken thighs in the bottom of the crock pot.
Pour the prepared orange glaze sauce over the chicken, ensuring the chicken is evenly coated.
Cover the crock pot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F or 75°C).
Once the chicken is done, carefully remove it from the crock pot and set it aside on a plate.
Transfer the remaining sauce from the crock pot to a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering sauce. Cook for 2-3 minutes until the sauce thickens.
Pour the thickened sauce over the chicken or serve it on the side as a glaze.
Garnish the chicken with chopped fresh parsley if desired, and serve hot with rice, steamed vegetables, or a side of your choice.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 17.6 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
