Slow-Cooker Orange Chicken
A cozy, citrusy dish that combines tender chicken with a sticky-sweet orange sauce, made effortlessly in a slow cooker for a delicious, takeout-style meal.
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs Breasts can also be used if monitored carefully.
For the Sauce
- 1 cup orange juice Freshly squeezed is best.
- 2 tablespoons honey Adjust to taste.
- 1 tablespoon soy sauce or coconut aminos For a gluten-free alternative.
- 2 cloves garlic, minced
- 1 teaspoon grated ginger Optional for added freshness.
- 1 tablespoon orange zest Key for a strong orange flavor.
- 1 tablespoon rice vinegar Adds tang.
- 1-2 teaspoons red pepper flakes For added heat, optional.
- 1 tablespoon cornstarch For thickening the sauce.
For Serving
- 2 scallions sliced For garnish.
- 2 tablespoons sesame seeds For garnish.
- 1 orange cut into wedges For squeezing over the top.
Instructions
Preparation
- Place the chicken thighs in the slow cooker.
- In a bowl, combine orange juice, honey, soy sauce or coconut aminos, garlic, ginger, orange zest, rice vinegar, and red pepper flakes.
- Pour the sauce over the chicken, ensuring it is well coated.
Cooking
- Cover and cook on low for 3 to 4 hours, or until the chicken is tender.
- Once cooked, transfer the sauce to a small saucepan, whisk in cornstarch with a little water, and simmer until thickened.
- Pour the thickened sauce back over the chicken and toss to coat.
Serving
- Serve the orange chicken over rice or veggies, garnished with scallions, sesame seeds, and orange wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For reheating, add a splash of water to loosen the sauce if thickened.