Our Slow Cooker Orange Chicken is sweet, savory, and fall-apart tender. This healthy version of takeout only takes 10 minutes to throw in the slow cooker, and 4 hours later you have a kid pleaser meal ready to go! It’s easy to double or triple this recipe and freeze leftovers for later too.
Serving Size: 138g (about 4.75 oz)
Prep Time: 10 minutes
Total Time: 4 hours
Nutrition Facts: 247 calories / 21.5g carbs / 31.5g protein / 3.5g fat
1 cup (249g) orange juice
¼ cup (72g) soy sauce (Tamari soy sauce if gluten-free)
¼ cup (80g) orange marmalade (we used “Smucker’s”)
2 garlic cloves (minced)
2 tablespoons (42g) honey
1 teaspoon ground ginger
1 ¾ lb (793g) chicken breasts
2 tablespoons cornstarch
Special equipment: slow cooker
Mix the first 6 ingredients together in the slow cooker using a whisk or fork. Add the chicken breasts to the sauce.
Cook on high for 3-4 hours or low for 5-6 hours. The chicken is ready when it shreds easily with a fork.
Remove the chicken from the sauce and either dice into bite-sized pieces or shred with 2 forks. Return the chicken to the pot and stir to coat with sauce.
If you’d like to thicken the sauce mix the cornstarch with 1-2 tablespoons of cold water. Stir into the sauce with the slow cooker set on “high”. The sauce will thicken as it heats.
Serve with rice, cauliflower rice, quinoa, or atop a bed of greens.
If you don’t usually drink orange juice at home, buy a small 8-oz single-serving orange juice to avoid waste (usually located next to the larger orange juice containers in the refrigerated section of the grocery store).
To speed the cooking time slice the chicken breasts in half before placing in the slow cooker.
Freeze leftovers in an airtight container or freezer-safe bag for up to 3 months.
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