Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

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!

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

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

Yield: 4 servings | Serving Size: 1 cup (approximately 1 chicken breast per person) |Calories: 262 | Total Fat: 8.6 g | Saturated Fat: 2.3 g | Trans Fat: 0 g | Cholesterol: 101 mg | Sodium: 630 mg | Carbohydrates: 10.1 g | Dietary Fiber: 0 g | Sugars: 5.5 g | Protein: 34.4 g | SmartPoints: 6

Ingredients

  • 4 chicken breasts, chopped into bite-sized pieces
  • 1 cup freshly squeezed orange juice (pulp should be strained out)
  • 2 tsp orange zest or zest from 1 orange
  • ¼ cup coconut aminos (or lite soy sauce)
  • 2 cloves garlic, minced
  • 1 tablespoon corn starch or arrowroot or coconut flour
  • ½ tsp red chili flakes (optional)

Directions

  1. 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.
  2. 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.
  3. Add chicken back to the slow cooker, stir and coat chicken with sauce, and allow it to cook for another 15 minutes.
  4. Serve with rice or quinoa and top with red chili flakes for a little extra spice!
https://skinnyms.com/slow-cooker-orange-chicken/


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21 Comments on "Slow Cooker Orange Chicken"

  1. Laura Speth  December 18, 2013

    Can I substitute frozen orange juice for the fresh squeezed?

    Reply
    • GaleCompton  December 19, 2013

      Laura, Yes you can.

      Reply
  2. Laura Speth  December 19, 2013

    Yay! Thank you!

    Reply
  3. Andrea  March 25, 2014

    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?

    Reply
    • SkinnyMs  March 25, 2014

      It should, yes.

      Reply
  4. Lisa  April 8, 2014

    The picture always looks better than how it comes out. Mine is not orange and not crispy like the picture!!

    Reply
    • Gustavo Gutierrez  April 25, 2014

      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.

      Reply
  5. Sheila  July 31, 2014

    I add a cup of bbq sauce to darken it and add a bit more flavor- I also add onions and green peppers 🙂

    Reply
  6. Kira  December 5, 2014

    Do you have to use lite soy sauce? or can you use regular

    Reply
    • SkinnyMs  December 8, 2014

      Kira, You can use regular soy sauce. The sodium content will be higher though.

      Reply
  7. Arlis Scott  February 18, 2015

    I put in sweet chili sauce to my orange and it turns out great

    Reply
  8. Meghan M  March 3, 2015

    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.

    Reply
    • SkinnyMs  March 4, 2015

      Meghan M, We have not tried this recipe on this stovetop. If you do, let us know how it turns out:)!

      Reply
  9. Pam DeGroot  May 19, 2015

    Can you use almond flour

    Reply
    • SkinnyMs  May 20, 2015

      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.

      Reply
  10. Lana  January 9, 2017

    My sauce did not thicken after 15 minutes and I used 2 tbsp of flour…was a bit disappointed overall 🙁

    Reply
    • Gale Compton  January 11, 2017

      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?

      Reply
  11. Sara  February 28, 2017

    Hi, I just made this last night and it didn’t look at all like the pic (a light creamy color) and it didn’t thicken. Boo.

    Reply
  12. Angela  September 23, 2017

    Can this be frozen and reheated when you’re ready to eat?

    Reply

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