Description
A sweet‑and‑savory slow cooker orange chicken that’s easy to prepare and great for weeknight meals.
Ingredients
- 1¾ lb (≈ 793 g) boneless skinless chicken breasts
- 1 cup (≈ 240 ml) orange juice
- ¼ cup (≈ 60 ml) soy sauce (or tamari for gluten‑free)
- ¼ cup (≈ 80 g) orange marmalade
- 2 cloves garlic, minced
- 2 tbsp honey
- 1 tsp ground ginger
- 2 tbsp cornstarch (for thickening)
- 2 tbsp cold water (to mix with cornstarch into a slurry)
Instructions
- In a bowl or directly in the slow cooker, whisk together orange juice, soy sauce, orange marmalade, garlic, honey, and ground ginger.
- Place the chicken breasts into the slow cooker and pour the sauce mixture over them, ensuring they’re coated.
- Cover and cook on LOW for 4–5 hours (or HIGH for 2.5–3 hours), until chicken is tender and easily shreddable. :contentReference[oaicite:0]{index=0}
- When the chicken is done, remove it from the slow cooker and either dice or shred it. Return it to the cooker. :contentReference[oaicite:1]{index=1}
- Mix cornstarch and cold water in a small bowl to make a slurry, then stir it into the sauce in the slow cooker. Turn the cooker to HIGH and cook for another 20–30 minutes (or until sauce thickens). :contentReference[oaicite:2]{index=2}
- Stir the chicken to coat with the thickened sauce and serve (e.g. over rice or vegetables).
Notes
- For a more intense flavor, you can brown the chicken briefly before adding to the slow cooker.
- If sauce doesn’t thicken enough, you can transfer it to a saucepan and simmer it with extra cornstarch slurry until desired thickness.
- Use low-sodium soy sauce if you want to reduce the saltiness.
- Leftovers can be stored in the refrigerator for 3‑4 days or frozen up to 2–3 months.
- For gluten-free, substitute soy sauce with tamari or a gluten-free alternative.
Nutrition
- Serving Size: ≈ 138 g
- Calories: 247 kcal
- Sugar: ≈ 21.5 g
- Fat: ≈ 3.5 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 21.5 g
- Protein: ≈ 31.5 g
