Name: Slow Cooker Orange Chicken
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; ¾ cup orange juice; ¼ cup soy sauce; ⅓ cup honey; 2 tbsp brown sugar; 2 tbsp rice vinegar; 2 garlic cloves, minced; 1 tbsp freshly grated ginger; 1 tsp orange zest; 2 tbsp cornstarch; 2 tbsp cold water; ¼ tsp red pepper flakes; 2 tbsp sliced green onions, for garnish; 1 tsp sesame seeds, for garnish

Ingredients

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This recipe uses simple ingredients that you may already have in your kitchen. Here is everything you need:

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
¾ cup orange juice
¼ cup soy sauce
⅓ cup honey
2 tbsp brown sugar
2 tbsp rice vinegar
2 garlic cloves, minced
1 tbsp freshly grated ginger
1 tsp orange zest
2 tbsp cornstarch
2 tbsp cold water
¼ tsp red pepper flakes
2 tbsp sliced green onions, for garnish
1 tsp sesame seeds, for garnish

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Instructions

This recipe comes together in five easy steps. Total hands-on time is about 15 minutes.

Step 1: Prepare the Chicken

Cut the chicken breasts into bite-sized pieces and place them in the slow cooker in an even layer. Try to keep the pieces a similar size so they cook evenly. Pat the chicken dry with a paper towel first if you have a moment, which helps the sauce cling better.

Step 2: Make the Orange Sauce

In a bowl, whisk together the orange juice, soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, orange zest, and red pepper flakes until well combined. Whisk until the honey and sugar are fully dissolved. Taste the sauce at this stage. It should taste bold, because the chicken will mellow it as it cooks.

Step 3: Slow Cook

Pour the orange sauce over the chicken and stir gently to coat. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2½ hours, until the chicken reaches an internal temperature of 165°F (74°C). Slow cookers vary, so start checking at the lower end of the time range. Chicken breast dries out when overcooked, so avoid letting it go too long.

Step 4: Thicken the Sauce

In a small bowl, mix the cornstarch with the cold water until smooth. Stir the mixture into the slow cooker. Cover and cook on HIGH for another 15 to 20 minutes, stirring occasionally, until the sauce thickens and becomes glossy. You will see the sauce turn from thin and watery to thick and syrupy. If you like it thicker, stir in another teaspoon of cornstarch mixed with a little cold water.

Step 5: Garnish and Serve

Sprinkle with sliced green onions and sesame seeds. Serve hot over steamed rice, with broccoli or your favorite vegetables on the side.