Slow Cooker Orange Chicken


Slow cooker orange chicken is an easy weeknight dinner. Add all your ingredients to your crock pot and let it do the work.

I’ve made a lot of versions of orange chicken over the years as it’s one of Mr. K’s favorite dishes. I’ve done classic orange chicken, baked orange chicken, orange chicken pasta, and even orange cauliflower. But this slow cooker orange chicken is by far the easiest one.


You add your chicken and your sauce and let the slow cooker do the rest, giving you more time to work on other things.

Like organize your kitchen drawer, clean out the fridge or binge watch the new episodes of Gilmore Girls. I have to confess I watched them out of order. I started with the last one because I wanted to be prepared for the ending.


A few hours later and it’s ready to go. I paired it with steamed broccoli, scallions, brown rice and orange slices.

We ate this for dinner the other night and nearly ate the whole pot. We did manage to save some leftovers for lunch the next day and it was equally delicious.

Slow Cooker Orange Chicken

An easy weeknight meal and a healthier version of the popular Chinese takeout dish.

Ingredients:

  • 1 1/2 lbs boneless chicken breasts or tenders, cut into bite sized cubes
  • 1/2 cup chicken stock
  • 1 cup orange juice
  • 1/2 tbsp orange zest
  • 2 cloves garlic, minced
  • 2 tsp ginger, minced
  • 1/3 cup honey
  • 1/4 cup light soy sauce
  • 4 tsp sriracha sauce
  • 2 tbsp + 2 tbsp cornstarch
  • 2 tbsp water

Directions:

  1. Add chicken to crockpot.* Sprinkle with 2 tbsp cornstarch and toss chicken to evenly coat in cornstarch.
  2. In a small bowl, whisk together chicken stock, orange juice, zest, garlic, ginger, honey, soy sauce, and sriracha sauce. Pour sauce over chicken.
  3. Seal your crock pot and set it to cook on high for 2 hours. After 2 hours, your chicken should be tender and sauce should be thickened. To thicken sauce even more, dissolve 2 tbsp cornstarch into 2 tbsp water, then stir completely into the sauce. Seal crock pot and cook on high for 30 minutes and sauce should be much thicker. Serve over rice and with vegetables of your choice. Garnish with chopped scallions if desired.
*To save time, you can add the raw chicken directly into the pot. However, when the chicken cooks, little pieces of the chicken will break off, so you will find small chicken piece floating in the sauce. If you wish for a more cleaner appearance, quickly pan sear the exterior of the chicken cubes first before adding them to the pot. This will reduce the amount of little pieces of chicken from breaking off during the cooking.

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