Slow cooker Orange Chicken Recipe

Slow cooker Orange Chicken Recipe hits that sweet-tangy-saucy spot with tender bites and bright citrus. It suits busy cooks, meal-prep fans, and takeout lovers, and it clocks in at about 3 hours on high or 6 on low, plus 10 minutes to finish. I first tested this after a soccer practice pickup, and my crew asked for seconds before I sat down.

Why You Should Try This Slow cooker Orange Chicken Recipe

This Slow cooker Orange Chicken Recipe brings bright orange flavor, sticky glaze, and juicy chicken without standing over a hot stove. You set it, go live life, then come back to a glossy bowl that tastes like your favorite takeout.

Tastes like takeout with fresher citrus and saucy gloss, and the slow cooker does the heavy lifting ★★★★★

Ingredients You’ll Need

• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 2 tablespoons cornstarch, for tossing the chicken
• 1 cup orange juice, preferably fresh but 100 percent bottled works great
• 1 tablespoon orange zest, packed
• 1/3 cup low sodium soy sauce (use tamari for gluten-free or coconut aminos for soy-free)
• 1/3 cup light brown sugar or 1/4 cup honey
• 2 tablespoons rice vinegar or apple cider vinegar
• 4 cloves garlic, minced, or 1 teaspoon garlic powder in a pinch
• 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
• 2 tablespoons ketchup or 2 tablespoons orange marmalade for a more citrus-forward glaze
• 1/2 teaspoon red pepper flakes, optional for heat
• 1 teaspoon toasted sesame oil, optional for nutty finish
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water, for slurry
• Sliced green onions and sesame seeds, for garnish
• Orange wedges, optional for serving

Pantry shortcuts and notes:

• Use bottled 100 percent orange juice when citrus runs low.
• Choose low sodium soy sauce so the sauce stays balanced.
• Swap honey for brown sugar if you prefer a cleaner finish.
• Marmalade thickens the sauce faster and amps up orange notes.

Equipment:

• 4 to 6 quart slow cooker
• Knife and cutting board
• Microplane or zester
• Measuring cups and spoons
• Small bowl and whisk
• Optional nonstick skillet if you want to sear the chicken
• Baking sheet with rack for the crisp option

How to Make Slow cooker Orange Chicken Recipe

Prep the chicken 10 minutes

• Pat the chicken dry. Toss it with salt, pepper, and 2 tablespoons cornstarch until coated.
• Optional: Heat a skillet with a little oil and sear the chicken in batches for 2 minutes per side. This step adds texture and deeper flavor, but the recipe still shines without it.

Mix the orange sauce 5 minutes

• Whisk orange juice, orange zest, soy sauce, brown sugar or honey, rice vinegar, garlic, ginger, ketchup or marmalade, red pepper flakes, and sesame oil in a bowl until smooth.

Load the slow cooker 3 to 6 hours

• Add the chicken to the slow cooker. Pour the orange sauce over the top and stir to coat.
• Cook on high for about 3 hours or on low for about 6 hours, until the chicken turns tender and the sauce tastes rich.

Thicken the sauce 10 minutes

• Stir the cornstarch slurry into the slow cooker. Cover and cook on high for 10 to 15 minutes until the sauce turns glossy and clings to the chicken.
• Taste and adjust salt, vinegar, or sweetness as you like. I add a splash of OJ if I want extra brightness.

Optional crisp finish 5 minutes

• For lightly caramelized edges, spread saucy chicken on a rack set over a sheet pan. Broil on the upper rack for 2 to 3 minutes, watch closely, then toss back into the cooker with the sauce.

Serve

• Top with green onions, sesame seeds, and orange wedges. Spoon over rice, noodles, or cauliflower rice and call it dinner.

Tips & Tricks

• Zest the oranges before you juice them so you do not fight slippery peels.
• Use thighs for juicy results. Use breasts and check for doneness about 30 minutes earlier.
• Keep the lid closed so the cooker holds heat and cooks on schedule.
• Double the sauce if you love extra glaze for rice bowls.
• Add broccoli or snap peas in the last 20 to 30 minutes so the veggies stay crisp-tender.
• Aim for 1:1 cornstarch to cold water in the slurry, then add more if you want a thicker glaze.
• If you sear, do it in batches so the chicken browns and does not steam.

What to Serve with Slow cooker Orange Chicken Recipe

Spoon the orange chicken over jasmine rice, brown rice, or cauliflower rice for a lighter bowl. I love steamed broccoli, garlicky green beans, or sesame snap peas on the side to balance the sweet-citrus sauce. Rice noodles or lo mein noodles also soak up the glaze like champs. For a refreshing sip, pour sparkling water with a squeeze of orange and lime.

Make-Ahead and Storage

Cool the orange chicken, then store it in airtight containers in the fridge for up to 4 days. Freeze portions for up to 3 months, then thaw in the fridge overnight. Reheat gently on the stovetop over low with a splash of water or orange juice, or use the microwave in short bursts, stirring between each one. The sauce thickens after chilling, so add a spoon of water as you warm it to restore that glossy coat.

Ally Sanders

Slow cooker Orange Chicken Recipe

Slow cooker Orange Chicken Recipe hits that sweet-tangy-saucy spot with tender bites and bright citrus, delivering takeout-style flavor with minimal effort.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 6

Course: Lunch

Ingredients

  

• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch, for tossing the chicken
• 1 cup orange juice
• 1 tablespoon orange zest, packed
• 1/3 cup low sodium soy sauce
• 1/3 cup light brown sugar
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoons ketchup
• 1/2 teaspoon red pepper flakes
• 1 teaspoon toasted sesame oil
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water, for slurry
• Sliced green onions, for garnish
• Sesame seeds, for garnish
• Orange wedges, for serving

Instructions

 

1. Pat the chicken dry, then toss it with the kosher salt, black pepper, and 2 tablespoons cornstarch until evenly coated.
2. Optional: Heat a nonstick skillet with a little oil over medium-high heat and sear the chicken in batches for about 2 minutes per side to add color and flavor.
3. In a small bowl, whisk together the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, ketchup, red pepper flakes, and sesame oil until smooth.
4. Add the chicken to a 4 to 6 quart slow cooker, then pour the orange sauce over the top and stir to coat the pieces evenly.
5. Cover and cook on high for about 3 hours or on low for about 6 hours, until the chicken is tender and the sauce tastes rich.
6. Stir the cornstarch slurry into the slow cooker, cover, and cook on high for 10 to 15 minutes, or until the sauce thickens, turns glossy, and clings to the chicken.
7. Taste and adjust seasoning with additional salt, vinegar, or a splash of orange juice as desired.
8. Optional crisp finish: Spread the saucy chicken on a rack set over a baking sheet and broil on the upper oven rack for 2 to 3 minutes, watching closely, then return it to the slow cooker and toss with the sauce.
9. Garnish with sliced green onions, sesame seeds, and orange wedges. Serve over rice, noodles, or cauliflower rice.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe, without rice): 320 calories; fat 12 g; saturated fat 3 g; carbohydrates 28 g; fiber 0 g; sugars 20 g; protein 26 g; sodium 820 mg. Values will vary based on specific ingredients, brands, and portion size.