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cooked unbreaded chicken breast pieces in a thin amber orange sauce beside steamed green broccoli and white rice in one plain bowl, with no orange slices, sesame seeds or garnish
Rachel Kim

Orange Chicken Crockpot Freezer Bag

Orange chicken in a freezer bag should mean a real orange sauce, not a bag of breaded nuggets waiting to become soggy in the crock. Orange zest and juice carry the flavor here, with a little honey to round off the vinegar. The chicken goes into the freezer raw, so thaw the sealed bag in the refrigerator before cooking. Thicken the sauce after the meat is ready, then add freshly cooked rice and broccoli on serving day.
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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 orange juice, zest, soy sauce, vinegar, honey, garlic and ginger in a labeled gallon freezer bag. Add raw chicken breasts, squeeze out excess air and seal.
  2. Freeze before cooking: lay the bag flat on a tray and freeze promptly for up to 2 months. Keep cornstarch, rice and broccoli separate for cooking day.
  3. Thaw the sealed bag on a rimmed tray in the refrigerator for 24 to 36 hours. Empty into a 4-quart slow cooker and discard the raw-chicken bag.
  4. Cover and cook on high for 2 1/2 to 3 hours until chicken reaches 165°F. Lift chicken to a plate, stir cornstarch mixed with 2 tablespoons cold water into the sauce and cook covered on high for 10 to 15 minutes until lightly thickened.
  5. During the final 30 minutes, bring rice and 1 3/4 cups water to a boil, cover and simmer on low for 15 minutes, then rest covered for 10 minutes. Steam broccoli for 5 to 7 minutes until tender.
  6. Cut chicken into bite-size pieces and return to the hot orange sauce. Divide rice, broccoli and chicken among 4 bowls.
  7. Refrigerate cooked leftovers within 2 hours and reheat covered in the microwave, stirring midway, until the chicken and rice reach 165°F.