Crockpot Orange Chicken

I love crockpot recipes!  You can make the meal when you have time and put it on so that it’s ready when you are.  We had this paleo chinese-style orange chicken for dinner last night and it was delicious!  I can’t wait to eat the leftovers!


Crockpot Orange Chicken


1.5 pounds boneless skinless chicken thighs, cubed with large fat pieces removed

1/4 cup tapioca flour or arrowroot flour

1/2 teaspoon black pepper

2 tablespoons olive oil

3 garlic cloves, minced

3 tablespoons tomato paste

juice from 1/2 orange (save other half to slice for garnish)

1.5 inch piece fresh ginger, finely chopped

1/8 cup coconut aminos

1 tablespoon sesame oil

1/2 teaspoon salt

1/2 orange, sliced


  • Combine flour and salt in a ziplock bag.  Add chicken, seal, and shake to cover chicken with flour/pepper mixture.
  • Heat olive oil in wok on medium-high heat.  Add chicken and cook a few minutes, stirring.  Move chicken to bottom of crockpot.
  • In a bowl combine garlic, tomato paste, orange juice, ginger, coconut aminos, sesame oil, and salt.
  • Pour sauce mixture over chicken.
  • Cook on low 2-3 hours.
  • Stir sauce and chicken and then serve over rice (or a paleo alternative) with an orange slice to garnish.

2 thoughts on “Crockpot Orange Chicken

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