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Slow-Cooker Whole Orange Chicken

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Slow-Cooker Whole Orange Chicken
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  • Prep 30 min
  • Total 4 hr 30 min
  • Servings 4
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Bird is the word! This easy spin on classic orange chicken is so beautiful, no one will believe it came from your slow cooker.
By Betty Crocker Kitchens
Updated Sep 8, 2016

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

Steps

  • 1
    Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
  • 2
    Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
  • 3
    Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
  • 4
    Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
  • 5
    Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.

Tips from the Betty Crocker Kitchens

  • tip 1
    Trouble getting every last bit of marmalade out of the jar? Submerge sealed jar in a bowl of very hot water for about 5 minutes.
  • tip 2
    One large navel orange will provide enough orange slices and juice for this recipe. Cut the thin slices from the center, then squeeze 1/4 cup of fresh orange juice from the remaining ends.

Nutrition

560 Calories, 24g Total Fat, 48g Protein, 38g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
7g
33%
Trans Fat
1g
Cholesterol
150mg
51%
Sodium
790mg
33%
Potassium
520mg
15%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
28g
Protein
48g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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