Can I use frozen chicken?

For food safety reasons, it is highly recommended to thaw the chicken completely before adding it to the slow cooker. Adding frozen chicken can cause the slow cooker to spend too much time in the “danger zone” temperature range.

Why is my sauce runny?

This usually means the cornstarch slurry was either not thick enough, or the sauce didn't cook long enough after the slurry was added. Make sure you whisk the cornstarch with cold water thoroughly and let the sauce simmer on HIGH for at least 15 minutes until it coats the back of a spoon.

Should I add the orange zest at the beginning or the end?

Add the orange zest at the beginning of the cooking process to infuse the sauce, but you can also add a small amount of fresh zest right before serving for a final, bright burst of aroma.

Slow Cooker Orange Chicken: Easy Homemade Recipe (Tested)

Name: Easy Homemade Slow Cooker Orange Chicken Recipe (Tested)
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Chinese-American
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 tbsp cornstarch (for dusting chicken); Salt and black pepper to taste; 1 cup fresh orange juice; 1/4 cup low sodium soy sauce; 1/4 cup brown sugar (or honey); 2 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 tsp orange zest; 1/2 tsp red pepper flakes (optional); 4 tbsp cold water (for slurry); 2 tbsp cornstarch (for slurry)

Easy Homemade Slow Cooker Orange Chicken Recipe (Tested)

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This tested, hands-off recipe for Slow Cooker Orange Chicken delivers tender chicken coated in a perfect, glossy, homemade citrus glaze. Skip the frying and enjoy this healthier weeknight favorite.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 3 hours 30 mins
Total Time: 3 hours 45 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Chinese-American

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

1 tbsp cornstarch (for dusting chicken)

Salt and black pepper to taste

1 cup fresh orange juice

1/4 cup low sodium soy sauce

1/4 cup brown sugar (or honey)

2 tbsp rice vinegar

2 cloves garlic, minced

1 tsp fresh ginger, minced

1 tsp orange zest

1/2 tsp red pepper flakes (optional)

4 tbsp cold water (for slurry)

2 tbsp cornstarch (for slurry)

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Instructions

1. Cut chicken into 1-inch cubes and toss lightly with 1 tbsp cornstarch, salt, and pepper.

2. Whisk together orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, orange zest, and red pepper flakes in a bowl.

3. Place chicken in the slow cooker. Pour the sauce over the chicken. Cook on LOW for 3.5 hours or HIGH for 2 hours.

4. Remove chicken. Whisk the 2 tbsp cornstarch and cold water to make a slurry. Stir the slurry into the slow cooker sauce. Cook on HIGH for 15-20 minutes until glossy and thickened.

5. Return the chicken to the thickened sauce, toss to coat, and serve immediately over rice.

Notes

For extra crispy chicken, broil the pieces for 2-3 minutes before tossing them in the thickened sauce.

Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop.

To make this recipe gluten-free, substitute the soy sauce with Tamari.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 25g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 35g
Cholesterol: 80mg

Find it online: https://www.flavourrecipe.com/slow-cooker-orange-chicken/