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
Scale
- 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