Description
A cozy Slow Cooker Orange Chicken recipe blending bright citrus flavor with tender chicken, perfect for busy weeknights and autumn gatherings.
Ingredients
- 2.5–3 lbs bone-in, skin-on chicken thighs (or boneless thighs for easier serving)
- 1 cup freshly squeezed orange juice (about 2–3 oranges)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey or maple syrup
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 2 tbsp neutral oil (for browning, optional)
- Chopped scallions and sesame seeds for garnish
Instructions
- Pat the chicken dry and season lightly with salt and pepper. If you prefer, trim excess skin.
- In a bowl whisk together orange juice, orange zest, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
- (Optional) For deeper flavor and a prettier finish, heat oil in a skillet and brown chicken skin-side down for 2–3 minutes until golden. Transfer to the slow cooker.
- Pour the orange sauce over the chicken in the slow cooker.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and cooked through (internal temp 165°F / 74°C).
- Remove chicken to a serving plate and cover to keep warm.
- Pour the sauce into a saucepan and bring to a gentle simmer. Stir in the cornstarch slurry and cook until glossy and thickened, 2–3 minutes. Return sauce to the slow cooker or spoon over chicken.
- Garnish with scallions and sesame seeds. Serve with steamed rice, roasted fall vegetables, or a crisp green salad.
Notes
Use thighs for the juiciest result. Make the sauce a day ahead to intensify flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian