Go Back
Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken is a game-changer for busy weeknights, offering a flavorful and convenient alternative to takeout. This recipe delivers tender, juicy chicken coated in a tangy, sweet orange sauce, all made with minimal effort in your slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 35 minutes
Active Prep Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 2 tablespoons orange juice concentrate (frozen, thawed)
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 cup fresh orange juice (for serving)
  • 1 orange zest (from 1 orange, for garnish)
  • sesame seeds (for garnish)
  • chopped green onions (for garnish)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Small Bowl

Method
 

  1. Pat the chicken pieces dry with paper towels. Place the chicken pieces into your slow cooker insert.
    1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, orange juice concentrate, grated fresh ginger, minced garlic, sesame oil, and red pepper flakes (if using).
    1/2 cup soy sauce (low sodium preferred), 1/4 cup honey, 1/4 cup rice vinegar, 2 tablespoons orange juice concentrate (frozen, thawed), 1 tablespoon grated fresh ginger, 2 cloves garlic, minced, 1 teaspoon sesame oil, 1/4 teaspoon red pepper flakes
  3. Pour the prepared sauce over the chicken in the slow cooker. Stir gently to ensure all the chicken pieces are coated evenly.
    1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  4. Cover the slow cooker and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours, or until the chicken is cooked through and tender.
  5. Once the chicken is cooked, carefully remove it from the slow cooker and set aside in a bowl.
    1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  6. In a small bowl, whisk together the cornstarch and water until smooth. This slurry will thicken the sauce.
    2 tablespoons cornstarch, 2 tablespoons water
  7. Pour the cornstarch slurry into the liquid remaining in the slow cooker. Stir well. Turn the slow cooker to HIGH (if it wasn't already) and cook, uncovered, for another 15-20 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent lumps.
  8. Return the cooked chicken to the thickened sauce in the slow cooker. Stir gently to coat the chicken completely.
    1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  9. Serve the Slow Cooker Orange Chicken hot. Spoon it over steamed rice. Garnish generously with fresh orange zest, sesame seeds, and chopped green onions for a burst of flavor and visual appeal. You can also stir in about 1/2 cup of fresh orange juice for extra brightness just before serving if desired.
    1/2 cup fresh orange juice (for serving), 1 orange zest (from 1 orange, for garnish), sesame seeds (for garnish), chopped green onions (for garnish)

Notes

This recipe is great for busy weeknights. Can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop, microwave, or oven.
QR Code linking back to recipe