Healthy Orange Chicken in the Slow Cooker

Gather ’round, friend, because if you’ve ever wanted Orange Chicken that’s actually healthy (not the sticky deep-fried version from a takeaway, delicious as that is), and you want zero fuss? You’re in good company. I first tried fiddling with a slow cooker orange chicken recipe after an *over-ambitious* weeknight. My youngest had piano lessons, the dog rolled in something unspeakable, and the oranges—well, let’s just say they looked better on the tree. But this healthy orange chicken in the slow cooker ended up being the hero, rescuing my sanity along with dinner. Plus, nothing beats that smell wafting through the house; it’s like a little trip to a sunny place… without leaving your kitchen.

Why I keep making this, even when I could just order out

I make this when I want something everyone (including my picky cousin Janet, who doesn’t like anything “too weird”) will eat. The kids go completely wild for the sauce—honestly, I’ve caught them using bits of broccoli to hunt down every last drop. And, not to sound dramatic, but the ease of tossing it all in the slow cooker and ignoring it for six hours is life-changing for those days when the laundry pile is winning. I used to get the sauce wrong and it would turn kinda gloopy, but, not to brag, now it’s pretty much my secret weapon for when people drop by unexpectedly.

Stuff you’ll need—plus a few swaps that actually work

• About 700g (1.5 lbs) boneless, skinless chicken breast (sometimes thighs if I’m feeling wild… or just found them marked down!)
• 3-4 big oranges, juiced (roughly half a cup; honestly, bottled works but the fresh ones make it sing)
• Zest of 1 orange (if you’re lazy like me some days, skip it… but it does add magic)
• 1/4 cup low-sodium soy sauce (coconut aminos if you’re gluten free, or tamari—my pal insists it’s better, jury’s out)
• 2 tablespoons honey (or maple syrup—I used the cheap grocery version a couple times, still tasted fine)
• 3 cloves garlic, minced (pre-minced is fine, Grandma would say otherwise but oh well)
• 2 teaspoons fresh ginger, grated (but in a pinch, ground ginger works; just halve it)
• 1 tablespoon rice vinegar (white wine vinegar is alright, too)
• 2 teaspoons cornstarch, mixed with a splash of water—if you like things a bit thicker
• Sesame seeds & sliced green onions, for garnish (unless you forget, which is okay, too)

Let’s do this—it’s easy, mostly hands-off, and a little messy

1. Mix up that orange sauce—Grab a bowl and whisk together the orange juice, zest, soy sauce, honey, garlic, ginger, and rice vinegar. (I once skipped the whisk and used a fork; worked just fine.)
2. Layer chicken in your slow cooker—Toss in the chicken breasts. No need to fuss about perfect arrangement, just don’t stack them in one big lump. Pour your sauce all over.
3. Cook it on low for 5-6 hours (or high for about 3, though it’s juicier if you go low and slow). The chicken should shred easily. This is where I usually take a sneaky taste (just, you know, for science).
4. Take the chicken out and pop it on a plate. Shred with two forks (or, actually, I’ve used my hands before when impatient—just don’t burn yourself).
5. Thicken the sauce (if you want)—Stir the cornstarch slurry into the sauce left in the slow cooker. Put the lid on and let it bubble for 10-15 minutes; it’s always a bit gloopy at first, but it sorts itself out.
6. Throw the shredded chicken back in and give it a good stir so it gets nice and saucy. It looks messy but that’s part of the charm.
7. Serve up hot, sprinkle with green onions and sesame (if you actually remember).

Little notes I’ve scribbled over time

• Don’t panic if your sauce looks thin; it thickens as it cools. One time I doubled the cornstarch—big mistake, turned to jelly.
• Actually, if you forget to zest the orange, just add a splash more juice. It’s forgiving.
• Chicken thighs really are better for flavor, but breast is what I usually have, so… that’s real life.

How I’ve experimented (so you don’t have to)

• Added chili flakes once—kids declared it “spicy doom.” Maybe ease up if serving little ones.
• Tried pineapple juice instead of orange. It was okay, but honestly, not mind-blowing.
• Once swapped honey for brown sugar (ran out)—worked in a pinch, but tasted less bright.

Do you really need a slow cooker?

Look, it’s called slow cooker orange chicken, but if you don’t have one, just use a heavy pot on the stove at the lowest heat and watch it closely. A Dutch oven is best. One time I even used a rice cooker—that was, uh, not ideal. Don’t recommend. Here’s a decent resource if you’re debating buying one: Serious Eats Slow Cooker Reviews.

How to store it (not that we ever have leftovers…)

Supposedly you can keep leftovers in an airtight container in the fridge for up to 3 days, and it reheats pretty well. But, honestly, it’s never lasted that long in my house. If you freeze it, it might dry out a touch, but nothing a bit of extra sauce can’t fix. FYI, sometimes the orange flavor gets even brighter after a night in the fridge—kind of magic.

If you want to make it look fancy at dinner

I toss this over steamed brown rice (or microwave packets when I can’t be bothered). Or I’ve loaded it onto salad greens for a lighter dinner—surprisingly good! My aunt piles it onto baked sweet potatoes and claims it’s the best thing since sliced bread. Lately I’ve been serving it with perfect brown rice, per Cookie & Kate, which is worth a peek if you always mess up rice like me.

Lessons I only learned the hard way (read this, trust me)

• Don’t skip trimming the chicken or the chewy bits sneak up on you.
• I tried cranking up the heat to save time—it tasted rubbery. Let it go slow; it’s worth waiting for.
• One time I left it on ‘keep warm’ for hours, came back to a dry mess. Off means off—lesson learned.

FAQ: Real questions, actual answers

• Can I double the recipe? Yep, easy. Just don’t overfill the slow cooker past two-thirds. Or it’ll cook weirdly uneven; happened to me once.
• Do you really need fresh oranges? I mean, probably not. I’ve used bottled juice in January. But the zest—if possible—really perks it up.
• How do I make it vegetarian? Honestly, I haven’t tried it with tofu yet but I hear it can work. Maybe check out Minimalist Baker for tofu tips. (If you try, let me know how it turns out!)
• Can I prep it the night before? Sure thing. Throw everything but the cornstarch in the insert, cover, fridge overnight, and hit go in the morning. Just give it a stir first, it gets a little separated.

Honestly, sometimes this healthy orange chicken in the slow cooker is the only thing keeping weekday chaos at bay. If you give it a whirl, let me know how it goes—or if you’ve ever made it even lazier! (Still waiting for someone to try it with tinned mandarins… could be brilliant? Or a disaster, but isn’t that half the fun?)

★★★★★ 4.50 from 8 ratings

Healthy Orange Chicken in the Slow Cooker

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

A lighter take on the classic orange chicken, made easily in the slow cooker for a healthier dinner that’s packed with flavor and low in added sugar.

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Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 cup fresh orange juice
• 1/4 cup low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (for slurry)
• 1/2 teaspoon red pepper flakes (optional)
• 1 orange, zested
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (for garnish)

Instructions

1. 1
   Place the chicken breast pieces in the bottom of the slow cooker.
2. 2
   In a medium bowl, whisk together orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, and red pepper flakes.
3. 3
   Pour the orange sauce mixture over the chicken and stir to coat evenly.
4. 4
   Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
5. 5
   If you prefer a thicker sauce, whisk together cornstarch and water in a small bowl, then stir into the slow cooker during the last 30 minutes of cooking.
6. 6
   Serve the orange chicken garnished with green onions and sesame seeds.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 295 caloriescal

Protein: 40gg

Fat: 4gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 23gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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