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Delicious slow-cooked orange chicken served with rice and garnished with green onions.

Slow-Cooker Orange Chicken

This slow-cooker orange chicken features bite-size chicken pieces simmered in a sticky, citrusy soy glaze, perfect for busy weeknights with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts or thighs, cut into 1–1.5" pieces Thighs stay juicier; breasts are leaner.
  • 2/3 cup orange juice Freshly squeezed is brighter; bottled works.
  • 1/2 cup low-sodium soy sauce Use tamari for gluten-free.
  • 1/3 cup brown sugar Light or dark.
  • 2 tablespoons rice vinegar or white vinegar Rice vinegar is milder.
  • 1 tablespoon orange zest Optional but recommended for brightness.
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger Or 1 tsp ground ginger in a pinch.
  • 2 tablespoons cornstarch
  • 2 tablespoons water for slurry
  • 2 tablespoons vegetable oil For optional searing.
  • pinch red pepper flakes Optional for heat.

Method
 

Preparation
  1. Trim excess fat from the chicken and cut it into bite-size pieces. Pat dry.
  2. Optional: toss the chicken pieces with 1 tablespoon cornstarch.
Making the Sauce
  1. In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, orange zest (if using), minced garlic, and grated ginger. Taste and adjust as needed.
Cooking
  1. Add the chicken to the slow cooker, pour the sauce over it, and stir to coat evenly.
  2. Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until the chicken reaches 165°F and is tender.
Thickening the Sauce
  1. In a small bowl, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a smooth slurry.
  2. Stir the slurry into the slow cooker, switch to high, and cook for an additional 10–15 minutes until the sauce is glossy and thickened.
Optional Finishing
  1. Spread the chicken in a single layer on a baking sheet and broil for 3–5 minutes, or quickly sear portions in a hot skillet until caramelized.
Serving
  1. Serve the orange chicken over steamed rice or cauliflower rice and garnish as desired.

Notes

Cool and store leftovers in an airtight container for up to 3–4 days. Reheat on the skillet or in the microwave.