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–+ servings

Slow Cooker Orange Chicken

A delicious and effortless spin on the classic orange chicken, this slow cooker version delivers sweet-tangy flavor without the hassle of frying.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Serving Size 6 servings

Ingredients

For the Chicken

  • 1.5–2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces Thighs stay juicier
  • 2 tablespoons oil Vegetable or neutral for optional searing
  • 2–3 tablespoons cornstarch For dredging

For the Sauce

  • 1 cup fresh orange juice About 2–3 oranges
  • 1 zest orange
  • 1/2 cup low-sodium soy sauce Use tamari for gluten-free
  • 1/3 cup brown sugar Or coconut sugar
  • 2 tablespoons rice vinegar
  • 1–2 teaspoons fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes Optional; for heat
  • 1/3 cup ketchup Adds body and color
  • 2 tablespoons water To make the slurry

Instructions

Preparation

  • Pat pieces of chicken dry, then toss with 1–2 tablespoons of cornstarch until lightly coated.
  • Optional: Heat oil in a skillet over medium-high heat and sear chicken for 1–2 minutes per side to develop a light crust.
  • In a bowl, whisk together orange juice, orange zest, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, garlic, and red pepper flakes.

Cooking

  • Place chicken in the slow cooker and pour the sauce over it. Stir to coat.
  • Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until chicken reaches 165°F and is tender.

Finishing

  • About 15 minutes before serving, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry and stir into the slow cooker.
  • Cover and let it thicken for 10–15 minutes. If the sauce needs body, repeat with more slurry.
  • Optional: Transfer the chicken to a baking sheet and broil for 2–4 minutes to caramelize edges or pan-sear briefly on high heat.

Notes

This dish is perfect for busy weeknights and is easily adaptable for families. Store leftovers in an airtight container for 3–4 days or freeze for up to 2–3 months. Reheat gently to preserve moisture.