Slow Cooker Orange Chicken with Asian Slaw L a Farmgirl's Dabbles

With a sweet and tangy citrus sauce, this Slow Cooker Orange Chicken is the healthier version of your favorite takeout! Enjoy this crockpot orange chicken over a bed of rice, topped with fresh Asian slaw for an easy, healthy weeknight dinner.

subheading: FOR THE ORANGE CHICKEN:

2 pounds boneless skinless chicken thighs

2 pounds boneless skinless chicken breasts, cut into 3 pieces each

1 cup orange marmalade

¾ cup freshly squeezed orange juice, from about 3 large oranges, divided

zest from 3 large oranges, divided

¼ cup soy sauce

¼ c. Trader Joe's General Tsao Stir Fry Sauce (or substitute hoisin sauce)

1 tablespoon olive oil

2 teaspoons sesame oil

1 cup chopped red onion

6 cloves fresh garlic, minced

2 tablespoons minced fresh ginger

¼ teaspoon crushed red pepper flakes

2 tablespoons cornstarch

sliced green onions

sesame seeds

fresh orange slices

freshly ground black pepper

subheading: FOR THE FRESH ASIAN SLAW:

¼ cup rice wine vinegar

2 tablespoons freshly squeezed lime juice

1 tablespoon honey

1 teaspoon soy sauce

⅛ teaspoon sesame oil

1 tablespoon minced fresh ginger

1 clove garlic, minced

2 cups thinly sliced fresh vegetables - I like to use a combination of carrots, red bell pepper, and red onion, plus a little bit of minced Fresno chile pepper

Directions at afarmgirlsdabbles.com

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