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Slow Cooker Orange Chicken

A simple, flavorful slow-cooked orange chicken with a bright, sweet sauce that's perfect for busy weeknights and family meals.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs or breasts (bone-in or boneless) Thighs stay juicier
  • 1 cup orange juice Fresh is best for brightness; bottled works
  • 1/4 cup soy sauce Use low-sodium if desired
  • 1/4 cup honey Maple or brown sugar can work as swaps
  • 1 tablespoon rice vinegar White vinegar or apple cider vinegar in a pinch
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Salt and pepper to taste
  • Chopped green onions for garnish

Method
 

Preparation
  1. Place the chicken in the slow cooker in a single layer. Season lightly with salt and pepper.
  2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, and minced garlic until smooth.
  3. Pour the sauce over the chicken so it’s evenly coated. Cover the slow cooker.
Cooking
  1. Cook on LOW for 4–6 hours, or until the chicken is cooked through and easily pulls apart with a fork (internal temperature 165°F/74°C).
  2. When the chicken is ready, carefully remove it from the slow cooker and set aside on a plate.
  3. Mix the cornstarch and water in a small bowl to make a slurry. Stir this into the sauce in the slow cooker.
  4. Turn the slow cooker to HIGH and cook for 10–15 minutes, stirring once or twice, until the sauce thickens and becomes glossy.
  5. Return the chicken to the thickened sauce and toss to coat thoroughly.
  6. Serve over steamed rice and sprinkle with chopped green onions.

Notes

For gluten-free, swap soy sauce for tamari. If you prefer more acid, add 1 teaspoon orange zest or an extra splash of rice vinegar. Storage: refrigerate leftovers for up to 3–4 days or freeze for up to 3 months.