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Citrus Chicken and Rice Recipe

Bold-flavored ingredients are tempered by the taste of oranges, creating a mouthwatering dish that's guaranteed to impress.—Barbara Easton, N-Vancouver, British Columbia
TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD:4 servings


  • 2 medium oranges, cut into wedges
  • 1 medium green pepper, chopped
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1 cup orange juice
  • 1/2 cup chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon molasses
  • 1 teaspoon ground mustard
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • Hot cooked rice


  • 1. Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the next seven ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice. Yield: 4 servings.

Nutritional Facts

1 each: 342 calories, 9g fat (2g saturated fat), 110mg cholesterol, 1016mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 38g protein .

Reviews for Citrus Chicken and Rice

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Reviewed Jun. 3, 2014

"After reading the reviews, I peeled the oranges. This would be much better in a skillet, I think. The chicken just dried out entirely too much in the crockpot. I used pineapple juice instead of orange because it's what I had on hand, and a red pepper because of preference. I also thickened the sauce with a little cornstarch."

Joscy 173603
Reviewed Jan. 18, 2014

"Have not made this chicken in such a long, long time so it's time to again. Seem to recall peeling orange beforehand."

poetwife 175126
Reviewed Jan. 23, 2012

"I read the reviews, I made it anyway... edible but not good. The chicken dried out, the orange rind was bitter. It's a waste of time and ingredients. I thought with Taste of Home's backing it couldn't be bad... IT WAS! I am disappointed in TOH!"

sarahrebecca817 160720
Reviewed Sep. 18, 2011

"We loved it. I peeled the oranges before cooking, and left everything else the exact way stated and it turned out great!"

tkarinas 175365
Reviewed Apr. 19, 2010

"Citrus chicken turns out beautifully and tastes delicious. The only thing I do that is not in the recipe is I peel the oranges as I do not like the taste if the orange peel is in with the chicken while it cooks. It's a keeper and definitely going in my recipe box."

kbroaddrick 101816
Reviewed Jun. 11, 2009

"This recipe was awful. I thought it was going to be delicious, and it smelled really good, but when I opened up my crockpot it looked awful. Unfortunately it tasted just as bad as it looked. The sauce itself was pretty decent but everything else cooked poorly. If I ever made this again, I'd cook the sauce down in a pan, and saute the chicken on its own."

patco45 101814
Reviewed May. 31, 2009

"I fixed this dish last week, it went together really easy, however I was undecided as to peel the oranges or not."

epauly 107612
Reviewed May. 14, 2009

"The directions were not clear as to whether or not to peel the oranges. Leaving the rinds on left a bitter taste in the sauce, which was quite tasty before cooking. After cooking, the flavor was disappointing with the bitter aftertaste. If I make it again, I will peel the oranges next time or use mandarin oranges as suggested above."

tcanfield 175359
Reviewed May. 13, 2009

"I made this and it was delicious, used boneless breasts instead of whole chicken, and a can of mandarin oranges instead of fresh oranges. I served mine with brown rice."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.