Crockpot Orange Chicken and Cauliflower Fried Rice

Crockpot Orange Chicken

So I took the easy way out with this Chinese Orange Chicken and stuck it in the Crock-Pot. I have a healthy orange chicken recipe I made a couple times in the past from Pinterest but I had done a lot already this past weekend and I’m trying really hard to not stress myself out so much and take on too many things. Rest & recovery is my biggest area of weakness in the realm of health & fitness. Therefore I’m making that a focus this month, as well as finally narrowing down what my problem is digestion-wise…which could actually be the stress.

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So I needed to keep this prep a little simple and decided to just throw the chicken in the Crock-Pot that afternoon while I got the stuff for my rice ready. At one point this Sunday evening I read a chapter of a new novel to unwind and then I was attempting to nap while Justin played his videogames. I gave up on the nap shortly thereafter and just felt on edge even after having lied down for a bit and relaxing with my book. I walked out of the bedroom, grabbed a beer from the fridge and sat out on the porch with it because it was a beautiful day. It wasn’t poolside tanning weather as I had hoped for but I needed some good fresh air and a cold beer to calm down. It worked like a charm. I don’t know why I feel so stressed a lot of the time – even throughout college I was the queen of stress management. It seems to be a recent problem so I’m working things like yoga/bedtime stretching back into my routine. And I’m trying to just simplify the meals I make a little bit.

On Sunday I’ll post about my meal prep and mention the D.TOX diet and new workout regimen I’m going to start Monday. It’s a lot of changes and probably will stress me out more but I have some strategies in mind to keep me from going bonkers. One of them being simpler meals because I’m limited with what I can actually consume. Cutting back caffeine, not drinking alcohol, or consuming any processed sugars will also help with the inflammation and sleep quality I’m hoping.

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For now, just enjoy the fact that I’m not actually superwoman though Justin always calls me that. Sometimes…you just gotta throw shit in the Crockpot. Even if it means they don’t taste as good that way.

NOTE: This recipe isn’t as good as it would be on the stove nor does it match up to resaurant quality orange chicken that is deep-fried and smothered in sodium-laden, sugar-laden sauce. this sauce doesn’t thicken in a crockpot even with the Tapioca Starch. And since I was out of honey and Rice wine vinegar and did not realize this before grocery shopping for the week, it wasn’t as flavorful of a sauce to begin with. But if you had those things and cook it on a stove it would be even better! It still was plenty filling and satisfying to eat five nights in a row so I’m not trying to knock it down. I just want to set realistic expectations.

A note on Cauliflower Rice:

I know you can buy it in the stores now because the low-carb substitutions have become a trend. But don’t. It’s a waste of money. I buy a $2.50 head from Aldi and it makes a SHIT TON of rice. I actually put half this recipe in my freezer and used half with my share of the chicken (roughly 2.5lbs). It made 5 servings. half of it. So don’t buy the pre-made crap that’s more than double the price. All you have to do is chop, steam, and pulse. It’s SO SIMPLE guys. And it can all be done while the chicken bakes or cooks in the slow-cooker.

Crockpot Orange Chicken

Crockpot Orange Chicken


    For the Chicken
  • 5-6lbs Chicken Breast
  • 1/2 cup Low Sodium Soy Sauce
  • 1/2 cup Low Sodium Chicken Broth*
  • Juice of 1 large orange
  • Zest from 1 large orange
  • 1 tsp red pepper flakes
  • 2 tbsp minced garlic
  • 1 tbsp tapioca flour (or cornstarch)
  • 1 tbsp fresh grated ginger**
  • For the Rice
  • 1 head of cauliflower
  • 1 cup chopped carrots
  • 1 bag frozen peas
  • 2 eggs
  • 2 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic


    For the Chicken
  • Trim chicken breasts and place in 6-Quart Crock-Pot covered in water. Cook on high for 2 hours (it will not be done at this time)
  • While chicken is cooking you can mix up all your sauce ingredients in a bowl
  • After two hours, cut chicken breasts into cubes, drain the liquid from the crockpot and add the cubed chicken and sauce ingredients back in. Cook for another 30 minutes-1 hour on high until all the chicken is no longer pink.
  • For the rice
  • Cut up cauliflower and steam in the microwave in a large bowl for 5 minutes with about 1/4 cup of water. Alternatively you can boil it or steam it on the stove.
  • Pulse in a blender until a fine "rice" consistency is made
  • Chop carrots, and cook frozen peas according to package directions
  • Heat sesame oil in a large skillet over medium-high heat
  • Sautee garlic for a minute. Add the cauliflower rice, peas and carrots and stir frequently
  • After vegetables are cooked through, add the soy sauce and stir to coat
  • Make two little wells in the pan and crack your eggs. Scramble them into the mixture as they cook and stir well

*Add in about 2 tbsp of honey and 1/4 cup of rice wine vinegar for a better sauce - I happened to be out of these ingredients. You can cut back on the chicken broth if you add those two things. **I freeze fresh ginger - it's way easier to peel and grate and then you don't have to worry about it going bad ***For a paleo version, use coconut aminos instead of soy sauce. I'm not strictly paleo so I don't do this but the majority of my diet is close enough that it can typically be modified rather easily.

Crockpot Orange Chicken

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