Description
Easy Slow Cooker Orange Chicken is a healthier and effortless version of the popular takeout dish, featuring tender chicken coated in a sweet and tangy homemade orange sauce. With minimal prep and the magic of the slow cooker, this family-friendly meal delivers bright citrus flavor without the mess of deep frying.
Ingredients
Units
Scale
For the Chicken:
- 2 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for browning, optional)
For the Orange Sauce:
- 3/4 cup orange marmalade or fresh orange juice
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 tablespoon sriracha or chili garlic sauce (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Zest of 1 orange (optional, for extra orange flavor)
For Serving:
- Sliced green onions
- Sesame seeds
- Steamed white or brown rice
Instructions
- Prepare the Chicken: In a large zip-top bag or mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper to coat them evenly. This creates a light crust that helps the sauce cling to the chicken.
- Optional Browning: For even more flavor, heat oil in a large skillet over medium-high heat. Add the coated chicken pieces and brown them for 2-3 minutes on each side. (This step is optional, but browning adds depth and keeps the chicken extra juicy.)
- Make the Orange Sauce: In a medium bowl, whisk together the orange marmalade or orange juice, soy sauce, honey, rice vinegar, garlic, ginger, sriracha, and orange zest. The sauce should be sweet, savory, and slightly tangy.
- Slow Cook It: Place the chicken (browned or raw) in the slow cooker. Pour the orange sauce evenly over the chicken, making sure every piece is coated. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is fully cooked and tender.
- Thicken the Sauce: Minutes before serving, whisk the cornstarch with water to form a slurry. Stir this mixture into the slow cooker, cover again, and cook for an additional 15-20 minutes until the sauce thickens to your desired consistency.
- Garnish & Serve: Spoon the orange chicken over steamed rice and garnish with green onions and sesame seeds. Serve immediately for best taste and texture.
Notes
- You can substitute chicken thighs for extra tenderness and flavor.
- Adjust the level of heat by adding more or less sriracha/chili sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for later meals.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Adding orange zest boosts the fresh, citrusy notes in the sauce.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 350
- Sugar: 24g
- Sodium: 710mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 83mg
