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Orange Chicken on a plate
Rachel Kim

Orange Chicken Crockpot Freezer Bag

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Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/2 cup orange juice
  • 2 tsp finely grated orange zest
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 garlic cloves minced
  • 1 tsp finely grated fresh ginger
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup dry long-grain white rice
  • 1 3/4 cups water for rice
  • 1 lb broccoli florets

Method
 

  1. Stir juice, zest, soy sauce, vinegar, honey, garlic, and ginger in labeled gallon freezer bag. Add raw chicken; squeeze out excess air and seal.
  2. Before cooking, promptly freeze flat on tray up to 2 months. Keep cornstarch, rice, and broccoli separate for cooking day.
  3. Thaw sealed bag on rimmed tray in refrigerator 24 to 36 hours. Empty into 4-quart slow cooker; discard raw-chicken bag.
  4. Cover; cook on high 2 1/2 to 3 hours to 165°F. Lift chicken to plate. Mix cornstarch with 2 tablespoons cold water; stir into sauce. Cook covered on high 10 to 15 minutes until lightly thickened.
  5. During final 30 minutes, boil rice and 1 3/4 cups water. Cover; simmer on low 15 minutes, then rest covered 10 minutes. Steam broccoli 5 to 7 minutes until tender.
  6. Cut chicken into bite-size pieces; return to hot sauce. Divide rice, broccoli, and chicken among 4 bowls.
  7. Refrigerate leftovers within 2 hours. Microwave covered, stirring midway, until chicken and rice reach 165°F.