Name: Slow Cooker Orange Chicken
Prep time: 5 min
Cook time: 5 h
Total time: PT-489251H55M19S
Cuisine: Chinese‑inspired
Ingredients: 2 lb boneless skinless chicken breasts :contentReference[oaicite:0]{index=0}; 1 cup chicken broth :contentReference[oaicite:1]{index=1}; ½ cup freshly squeezed orange juice :contentReference[oaicite:2]{index=2}; ¼ cup brown sugar :contentReference[oaicite:3]{index=3}; ¼ cup honey :contentReference[oaicite:4]{index=4}; ½ cup seasoned rice vinegar :contentReference[oaicite:5]{index=5}; ½ cup soy sauce :contentReference[oaicite:6]{index=6}; 2 cloves garlic, minced :contentReference[oaicite:7]{index=7}; 1–2 Tbsp orange zest :contentReference[oaicite:8]{index=8}; 1 tsp red pepper flakes (or to taste) :contentReference[oaicite:9]{index=9}; ¼ tsp ground ginger :contentReference[oaicite:10]{index=10}; ¼ tsp black pepper :contentReference[oaicite:11]{index=11}; ¼ cup cornstarch + ¼ cup cold water (for slurry) :contentReference[oaicite:12]{index=12}

Description

A slow‑cooker version of orange chicken with sweet, tangy sauce that’s easier and healthier than takeout.

Ingredients

2 lb boneless skinless chicken breasts :contentReference[oaicite:0]{index=0}
1 cup chicken broth :contentReference[oaicite:1]{index=1}
½ cup freshly squeezed orange juice :contentReference[oaicite:2]{index=2}
¼ cup brown sugar :contentReference[oaicite:3]{index=3}
¼ cup honey :contentReference[oaicite:4]{index=4}
½ cup seasoned rice vinegar :contentReference[oaicite:5]{index=5}
½ cup soy sauce :contentReference[oaicite:6]{index=6}
2 cloves garlic, minced :contentReference[oaicite:7]{index=7}
1–2 Tbsp orange zest :contentReference[oaicite:8]{index=8}
1 tsp red pepper flakes (or to taste) :contentReference[oaicite:9]{index=9}
¼ tsp ground ginger :contentReference[oaicite:10]{index=10}
¼ tsp black pepper :contentReference[oaicite:11]{index=11}
¼ cup cornstarch + ¼ cup cold water (for slurry) :contentReference[oaicite:12]{index=12}

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Instructions

Grease the inside of the crockpot (nonstick spray or a bit of oil).
In a bowl, whisk together broth, orange juice, brown sugar, honey, rice vinegar, soy sauce, garlic, orange zest, red pepper flakes, ginger, and black pepper to make the sauce.
Pour about half of the sauce into the crockpot.
Place the whole chicken breasts in the crockpot.
Pour the remaining sauce over the chicken.
Cover and cook on LOW for ~4 hours (or HIGH for ~2 hours) until chicken is cooked through. :contentReference[oaicite:13]{index=13}
Remove chicken and set aside.
Whisk cornstarch with cold water to make a slurry, then stir it into the sauce in the crockpot.
Return chicken to the crockpot, cover, and cook an additional hour on HIGH (or 30 minutes on HIGH if originally cooked on HIGH) to thicken sauce. :contentReference[oaicite:14]{index=14}
Remove chicken, chop or shred into bite‑sized pieces, then stir back into sauce.
Serve hot over rice (or your preferred side) and garnish optionally with green onions or sesame seeds.

Notes

To make it gluten free, use gluten free soy sauce or tamari. :contentReference[oaicite:15]{index=15}
If the sauce doesn’t thicken enough, you can remove the lid near the end and let it reduce.
You may use chicken thighs instead of breasts; adjust cooking time slightly if needed.
Adjust red pepper flakes to control spiciness.
Leftovers store covered in the refrigerator for 3–4 days; can be frozen up to ~2 months. :contentReference[oaicite:16]{index=16}

Nutrition

Serving Size: 1/4 recipe
Calories: 451
Sugar: 33 g
Sodium: 2112 mg
Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 44 g
Protein: 51 g
Cholesterol: 145 mg