Thank you, Bob’s Red Mill for sponsoring this post! All opinions are my own.
This slow cooker orange chicken tastes just as good as what you’d find in a restaurant! It’s easily made in the slow cooker, and is paleo, gluten-free, AIP, and all around healthier!
Growing up, I was always the teriyaki chicken lover in the family. That’s why I made my slow cooker teriyaki chicken, and why it remains one of my favorite ways to eat chicken. While I was eating teriyaki chicken to my heart’s content, it was my younger brother who was the orange chicken fan. He probably ate his weight in orange chicken once every quarter when we were kids. I don’t remember my mom ever making it at home, but I remember the takeout!
It’s no secret that takeout leaves a lot to be desired. Not only can it be a hit or miss flavor-wise, but very rarely is it actually healthy. Takeout or restaurant orange chicken is loaded with soy, gluten, MSG, sugar, and just isn’t exactly health promoting.
This slow cooker orange chicken is made with all real ingredients and is made quickly in the slow cooker, so you won’t even miss takeout!
Why I love This Slow Cooker Orange Chicken
It’s so easy to make
Just add everything to the slow cooker, set it, and forget it!
It’s great for weeknights
I made this in the slow cooker in two hours, so it’s perfect to start to make right when you come home from work and have a fresh dinner in two hours with minimal work!
It’s made with all real ingredients
Chicken, fresh orange juice, honey, and other real food ingredients. Orange chicken from restaurants is loaded with junk, and most homemade versions are made with sugary orange marmalade… not this one!
The Ingredients You’ll Need For This Cooker Orange Chicken
Fresh orange juice
I don’t recommend orange juice from concentrate from the store. You can either get fresh orange juice from health food stores or make your own. All you need is 1/4 cup!
This gives the dish that sticky and delicious consistency!
This is the swap for soy sauce that makes this recipe soy and gluten free.
I use Bob’s Red Mill arrowroot starch, which is one of my secret ingredients for making sauces without the junk! It thickens just like cornstarch, but it’s grain free paleo, and AIP friendly.
I use arrowroot starch in baked goods, sauces, soups, and for crisping up proteins. It’s one of those ingredients that I never let myself run out of and always find myself using regularly.
- 2 tbsp coconut oil
- 1.5 lbs chicken breast, cut into cubes
- 3 tbsp Bob’s Red Mill Arrowroot Starch
- 1/4 cup fresh orange juice
- 1/4 cup coconut aminos
- 1/4 cup honey
- 1 tsp sea salt
- 1/4 tsp turmeric powder (optional for color)
- 1 tsp ginger
- 1 tsp onion powder
- 1/2 tsp black pepper (omit for AIP)
- Green onion for garnish
- Add the coconut oil to the slow cooker and set to high.
- Stir in the chicken and arrowroot starch and stir to evenly coat the chicken pieces.
- Stir in the coconut aminos, honey, orange juice, salt, pepper and ginger and mix until thoroughly combined.
- Cook on high for 2 hours or low for about 4 hours. Check towards the end that the chicken has reached 165 F internal temperature. Turn off the slow cooker once the chicken is cooked.
- Mix the chicken well with the sauce and top with green onion. Serve with steamed broccoli, cauliflower rice, or bok choy.
- Category: slow cooker
- Method: slow cooker