Slow Cooker Orange Chicken

0 from 0 votes

Tender chicken dressed up with fruity goodness

This slow cooker recipe for orange chicken is a clean eating version of this classic chicken dish. We’ve used freshly squeezed orange juice and zest, a little bit of garlic, and coconut aminos to create a bright and flavorful sauce to coat juicy bites of chicken.

Coconut aminos are dark, rich, and salty and contain 17 amino acids. Made from sea salt and coconut sap, they the perfect substitute for soy sauce, which has little nutritional value. Coconut Aminos can often be found at Whole Foods or neighborhood natural food stores, or online: Coconut Secret Raw Organic Vegan Coconut Aminos 8 Fl Oz.

We love making healthy slow cooker dishes during the week because with all of our different schedules, it’s nice to have something warm and delicious waiting for us when we finally get home! Just imagine how excited your family will be when they smell this amazing orange chicken when they walk through the door!

Try serving Slow Cooker Orange Chicken with a side of Wild Rice Pilaf

0 from 0 votes

Slow Cooker Orange Chicken

This delicious orange chicken recipe is full of clean and nutritious ingredients that are sure to please everyone.
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Yield 4 people
Serving Size 1 cup
Course Dinner
Cuisine Chinese
Author SkinnyMs.

Ingredients

  • 1 1/2 pounds boneless and skinless chicken breasts chopped into bite-sized pieces
  • 1 cup orange juice freshly squeezed, pulp should be strained out
  • 2 teaspoons orange zest or zest from 1 orange
  • 1/4 cup coconut aminos or lite soy sauce
  • 2 garlic cloves minced
  • 1 tablespoon cornstarch or arrowroot or coconut flour
  • 1/2 teaspoon red chili flakes optional

Instructions

  • Put the chopped chicken breasts at the bottom of your slow cooker. Slowly pour the orange juice over the chicken and then add the orange zest, coconut aminos and garlic. Give this mixture an extra stir.
  • Cook on low for 6 hours (high for 3 hours). With 15 minutes remaining remove the chicken and whisk in the 1 tablespoon of flour to thicken the sauce. Fee free to add more/less flour until you reach your desired consistency.
  • Add chicken back to the slow cooker, stir and coat chicken with sauce, and allow it to cook for another 15 minutes.
  • Serve with rice or quinoa and top with red chili flakes for a little extra spice!

Nutrition Information

Serving: 1cup | Calories: 262kcal | Carbohydrates: 10.1g | Protein: 34.4g | Fat: 8.6g | Saturated Fat: 2.3g | Cholesterol: 101mg | Sodium: 630mg | Sugar: 5.5g |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, Gluten-Free, Low-Carb, Slow Cooker

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27 Comments

  1. I have this in the crockpot as we speak, but the coloring looks a bit off. It's more of a creamy (sherbet, maybe?) orange than a true orange. Does the sauce darken as it cooks?

    1. You can always sear the chicken bits first in a pan before placing them in the crockpot for some color and texture. That's how Rachel Ray does it when she covers crockpot recipes.

  2. Have you tried this on the stove top? If so, do you have instructions for that? My slow cooker is not programmable so it is difficult to coordinate the timing on a work day.

    1. Pam, Yes you sure can use almond flour as a thickener here instead of cornstarch or coconut flour. Just make sure to stir it in well so it incorporates.

    1. Lana, Hmmmmm…one tablespoon is all we used and it thickened nicely. So sorry you were disappointed. 🙁
      To anyone else who’s made the recipe, how much flour or cornstach did you use and was the sauce thick enough?

  3. I just made this in my Instant Pot and it came out great. The color was not there since I did not sear the chicken first. But the taste was wonderful. I followed the recipe exactly and the sauce was nicely thickened. After it was complete I tossed in some cooked mushrooms and sprinkled with green onion on top for garnish. It was great. For anyone who would like to make this in the instant pot follow the recipe exactly but instead of pouring into your crock pot go ahead and pour it into your Instant Pot; cook on Manual mode-high-4 minutes then Fast release the pressure and then add the 1 Tablespoon corn starch and cook on Saute Mode for 5 minutes or til sauce is nicely thickened. Let sit for 5 minutes and enjoy!

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