Slow-Cooker Orange Chicken
This slow-cooker orange chicken features tender chicken in a glossy, tangy-sweet sauce, perfect for busy weeknight dinners.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1–1.5" pieces Thighs stay juicier; breasts are leaner.
Sauce
- 2/3 cup orange juice Fresh is best for brightness; bottled is fine.
- 1/2 cup low-sodium soy sauce Use tamari for a gluten-free version.
- 1/3 cup brown sugar Adjust to taste.
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon orange zest Optional, for more brightness.
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or 1 tsp ground)
- 2 tablespoons cornstarch Plus 2 tbsp water to make slurry.
- 2 tablespoons vegetable oil For optional searing.
- 1 pinch red pepper flakes Optional.
Instructions
Preparation
- Trim and cut chicken into bite-size pieces. Pat dry to help coating stick.
- (Optional) Toss chicken with 1 tablespoon cornstarch for a silkier sauce.
- Whisk together orange juice, soy sauce, brown sugar, rice vinegar, orange zest, garlic, and ginger in a bowl.
Cooking
- Layer the chicken in the slow cooker, pour the sauce over, and toss to combine.
- Cook on low for 3–4 hours or high for 1.5–2 hours until chicken reaches 165°F and is tender.
Thickening and Finishing
- Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into the slow cooker and switch to high, cooking for an additional 10–15 minutes until glossy and thickened.
- For optional crisper bite, spread chicken on a baking sheet and broil for 3–5 minutes or pan-fry quickly in a hot skillet until edges caramelize.
Taste and Adjust
- Add more vinegar for tang, additional sugar for sweetness, or red pepper flakes for heat.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze in a freezer-safe container for up to 3 months. Reheat to 165°F.