Ever Tried Slow Cooker Orange Chicken?
Discover the ease and flavour of this Slow Cooker Orange Chicken recipe, a delightful combination of tender chicken and a glossy, tangy orange sauce. With minimal prep and just a few ingredients, this dish comes together effortlessly—simply set your slow cooker and let it do the work. The result is succulent chicken perfect for serving over rice or your favourite side dishes. Whether you're cooking for a family weeknight or preparing meals in advance, this recipe delivers impressive flavour with minimal fuss and is sure to become a regular favourite on your dinner table
Watch: Ever Tried Slow Cooker Orange Chicken?
Original recipe video — click to play
Ingredients
Main
- 800 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, cut into bite-sized pieces
Thighs work particularly well in slow cookers as they remain tender
Sauce
- 240 ml fresh orange juice, freshly squeezed
Use freshly squeezed for best flavour
- 120 ml soy sauce
- 60 g honey or brown sugar
Adjusts sweetness to taste
- 4 cloves garlic cloves, minced, minced
- 15 g ginger, grated or minced, grated or minced
Optional but recommended for authentic flavour
- 120 ml chicken stock or broth
Reduced quantity for slow cooker to prevent watery sauce
Seasoning
- 2 g salt
Adjust to taste
- 1 g black pepper, ground
Freshly ground preferred
Thickening
- 15 g cornstarch(optional)
Mix with 30 ml cold water to form slurry, add in final 30 minutes if thicker sauce desired
Optional for thickening the sauce
Garnish
- 5 g orange zest, finely grated(optional)
Add in final 15 minutes of cooking
For brightness and aroma
- 30 g spring onions or coriander, fresh, chopped(optional)
Add just before serving
For fresh garnish
Method
- 1
Pat the chicken pieces dry with kitchen paper. Heat a large frying pan over medium-high heat and briefly brown the chicken pieces in batches (approximately 2-3 minutes per batch) until golden on the outside. This step is optional but recommended for enhanced flavour and colour.
~8 minsTip: Do not cook through—just brown the exterior for depth of flavour
- 2
Transfer the browned chicken to your slow cooker.
~2 mins - 3
In a bowl, whisk together the fresh orange juice, soy sauce, honey or brown sugar, minced garlic, grated ginger, and chicken stock. Stir in the salt and black pepper.
~5 minsTip: Ensure sugar and seasonings are fully dissolved
- 4
Pour the sauce mixture over the chicken in the slow cooker, stirring gently to coat evenly.
~2 mins - 5
Cover the slow cooker and cook on Low for 6 hours or on High for 4 hours, until the chicken is tender and cooked through.
~6 hrsTip: Chicken is cooked through when internal temperature reaches 75°C (165°F)
- 6Optional step
If you prefer a thicker sauce, mix cornstarch with 30 ml cold water to form a slurry. In the final 30 minutes of cooking, stir the slurry into the slow cooker until the sauce reaches your desired consistency.
~5 minsTip: This step is optional depending on your sauce preference
- 7Optional step
In the final 15 minutes of cooking, stir in the orange zest for brightness and aroma.
~2 minsTip: Adding zest late preserves its fresh citrus flavour
- 8
Taste and adjust seasoning with additional salt and pepper as needed.
~2 mins - 9
Serve the slow cooker orange chicken over steamed rice, egg fried rice, or your favourite sides. Garnish with fresh spring onions or coriander if desired.
~5 minsTip: This dish pairs beautifully with jasmine rice or noodles
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, boneless skinless chicken breasts work well in this recipe. However, thighs are preferable for slow cooking as they remain more tender and juicy due to their higher fat content. If using breast meat, monitor the cooking time closely to avoid drying out—aim for the shorter end of the cooking time range
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