Marie Osmond’s Chicken–an easy dump and go Instant Pot or Crockpot recipe of chicken in a flavorful orange sauce. It tastes great served over rice.
Note: the SLOW COOKER instructions are listed in the recipe card below
Marie Osmond’s Chicken
The inspiration for this recipe comes from a cookbook called Hollywood Celebrity Recipes. The original recipe is made in the oven but of course I had to switch some things around and make it in the Instant Pot and Crockpot. It turned out as a super easy, dump and go recipe with only 8 ingredients. The saucy chicken had good flavor and tasted great over rice.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon Chicken Base
- Boneless, skinless chicken thighs–frozen is okay. You can also use chicken breasts, although it won’t be nearly as tender and flavorful. For chicken breasts use the same cooking time. For chicken tenders use a 4 minute pressure cooking time. For bone-in chicken pieces use a 12 minute pressure cooking time.
- Frozen orange juice concentrate
- Black pepper
- Kosher salt
- Smoked paprika–I buy this in the bulk bin section at Winco.
- Dried rosemary leaves
- Dried thyme leaves
- Cornstarch–to thicken the sauce. You can also use arrowroot.
Steps
To make in the Instant Pot…
- Add ingredients: Add broth into Instant Pot. Add in the chicken, orange juice concentrate, pepper, salt, paprika, rosemary and thyme.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Thicken: Stir well. Turn Instant Pot to sauté setting. Make a cornstarch slurry by stirring together 3 Tbsp of cornstarch and 4 Tbsp of water until smooth. Stir the slurry into the pot. The sauce will thicken up fairly quickly.
- Serve: Salt and pepper to taste. Serve the chicken and sauce over rice.
To make in the slow cooker…
- Add ingredients: Add the broth, chicken, orange juice concentrate, pepper, salt, paprika, rosemary and thyme into slow cooker.
- Pressure cook: Cover and cook on low for 4-6 hours.
- Thicken: Stir well. Make a cornstarch slurry by stirring together 3 Tbsp of cornstarch and 4 Tbsp of water until smooth. Stir the slurry into the crockpot. Turn slow cooker to high and let the sauce thicken for about 10-20 minutes.
- Serve: Salt and pepper to taste. Serve the chicken and sauce over rice.
Notes/Tips
- Serve with rice, cauliflower rice, steamed veggies, etc.
- I made brown rice in a separate Instant Pot. But if you want white rice you can use the pot-in-pot method to make it. After adding your chicken and ingredients into Instant Pot add in a tall trivet*. Place an oven safe dish on top of the trivet with your desired amount of water and rice. For long grain white rice use a 1 cup rice to 1.5 cup water ratio.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot with no changes.
- This recipe would make a great freezer meal. To prep as a freezer meal add the chicken, orange juice and seasonings into a freezer ziploc bag, Freeze until ready to use. Add 1/2 cup of broth into Instant Pot. Dump in contents from bag. If it’s thawed then pressure cook for 12 minutes. If it’s not thawed try to break up the chicken so it’s not in one big clump and then pressure cook for 15 minutes. Follow the instructions for thickening with a slurry.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- This recipe is gluten-free and dairy free!
- Since you’ll have leftover orange juice concentrate you can store it in the freezer for other future uses. I like to stir 1-2 tablespoons of the concentrate into my fruit salads. It makes it soooo good! You can also make Instant Pot Mojo Chicken with your leftover orange juice concentrate.
More Orange Recipes…
- Instant Pot Orange Chicken
- Cranberry Orange Wheat Berry Salad
- Orange Rolls
- Slow Cooker Orange Glazed Carrots
- Instant Pot Sunshine Chicken
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Marie Osmond’s Chicken (Instant Pot or Crockpot Recipe)
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
An easy dump and go Instant Pot or Crockpot recipe of chicken in a flavorful orange sauce. It tastes great served over rice.
Ingredients
- 1/2 cup chicken broth
- 2 pounds boneless, skinless chicken thighs (frozen is okay)
- 1/2 cup frozen orange juice concentrate
- 1/4 tsp black pepper
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried rosemary leaves
- 1/2 tsp dried thyme leaves
- 3 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Add broth into Instant Pot. Add in the chicken, orange juice concentrate, pepper, salt, paprika, rosemary and thyme.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Turn Instant Pot to sauté setting. Make a cornstarch slurry by stirring together 3 Tbsp of cornstarch and 4 Tbsp of water until smooth. Stir the slurry into the pot. The sauce will thicken up fairly quickly.
- Salt and pepper to taste. Serve the chicken and sauce over rice.
Slow Cooker Instructions:
- Add the broth, chicken, orange juice concentrate, pepper, salt, paprika, rosemary and thyme into slow cooker.
- Cover and cook on low for 4-6 hours.
- Stir well. Make a cornstarch slurry by stirring together 3 Tbsp of cornstarch and 4 Tbsp of water until smooth. Stir the slurry into the crockpot. Turn slow cooker to high and let the sauce thicken for about 10-20 minutes.
- Salt and pepper to taste. Serve the chicken and sauce over rice.
Notes
I made brown rice in a separate Instant Pot. But if you want white rice you can use the pot in pot method to make it. After adding your chicken and ingredients into Instant Pot add in a tall trivet. Place a dish on top of the trivet with your desired amount of water and rice. For long grain white rice use a 1 cup rice to 1.5 cup water ratio.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
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It tasted good but I won’t be making it again. I was expecting a sweeter orange sauce versus a savory flavor I have too many other recipes of yours I want to try. Your site is my go to site every night.
★★★
This was a very tasty recipe. But I think the smoked paprika overwhelmed the orange sauce.
Next time I make it I will use a sweeter paprika, maybe a California style paprika which will compliment the orange flavor. Used frozen breasts and they were perfect for us. 3qt pot over jasmine rice.
Thank you, Karen for another great post.
★★★★
I am so grateful that you share your wonderful recipes!
I know you wrote, “You can also use chicken breasts, although it won’t be nearly as tender and flavorful.” Do you think the Crock Pot method would make the chicken breasts more tender, or would both methods be about the same?
I think both methods would be about the same. Maybe crockpot would be better.