Skip the takeout and make this slow cooker dump-and-go recipe instead. This Crockpot orange chicken is fresh, vibrant, and so simple to make. You're going to love it!
2poundsboneless skinless chicken breastscut into bite-size pieces
Instructions
In a bowl, whisk together all ingredients except the chicken.
1 cup orange juice, ¼ cup rice vinegar, ¼ cup brown sugar, 2 tablespoons soy sauce, 2 tablespoons minced onion, Zest of 1 orange, 1 tablespoon sriracha, 2 tablespoons cornstarch, 3 cloves garlic, 1 small piece ginger
Pour the orange sauce into the slow cooker. Stir in the chicken.
2 pounds boneless skinless chicken breasts
Close the lid and cook on HIGH for 3-4 hours; or on LOW for 6-8 hours.
Top with chopped green onion and extra orange zest. Serve with rice.
Notes
If the sauce is too thin and not coating the chicken well after cooking, make a cornstarch slurry to thicken the sauce. Combine 1 tablespoon cornstarch + 1 tablespoon water. Pour the slurry into the slow cooker and give everything a stir. Cover and cook for an additional 10-15 minutes on high.
Cut the chicken into bite-sized and similar-sized chunks so that it cooks evenly.
Storage: Store Crockpot orange chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.