You don’t have to give up takeout-style orange chicken when staying home with your slow cooker! Make this easy version that is just as delicious as the dish at your favorite restaurant (and healthier too!). With a simple list of ingredients, this recipe can be assembled faster than placing an order.
Place cut-up chicken in bag with cornstarch and shake. Add a teaspoon or so of water as needed for the cornstarch to form a light batter on the chicken
Heat a nonstick skillet and lightly coat with olive oil
Place the chicken in the skillet and cook for 2-3 minutes until lightly browned
Turn over and cook for 2-3 minutes on opposite side
Place chicken in slow cooker
Mix the remaining ingredients in bowl or measuring cup
Pour mix over top of chicken
Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked
Notes
Store leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheat on reduced power in the microwave. (Defrost first if frozen.)
Some readers have noticed that the chicken can overcook if turned on low for 6 hours. Slow cookers can vary in temperature and cooking time, so I would recommend planning for conservative timing and checking the meat after about 4 hours on low. My meal was fine even after remaining on the warm setting after cooking, but every slow cooker will vary!
Garnish with cilantro, green onions, or sesame seeds.