Hey y’all! I am SO STOKED to share this recipe. This Easy Slow Cooker Honey Orange Garlic Chicken is like, the weeknight dinner HERO. Seriously. Toss everything in the slow cooker in the morning (or even the night before!), and boom – dinner is DONE. It’s sweet, it’s savory, it’s got that zing from the orange… honestly, even picky eaters (I’m looking at YOU, Timmy!) gobble it up. Plus, it makes your house smell AMAZING all day long.

My husband, Mark, is OBSESSED with this chicken. One time, I made it when he was having a particularly rough day at work, and when he walked in the door and smelled it cooking, I swear I saw his shoulders drop like ten inches. He literally inhaled two helpings, and then went back for more! My little one, Lily, calls it “Sunshine Chicken” because of the orange, and always asks for it. It’s been a regular in our house for the last year. It’s been a lifesaver!

Why You’ll Love This Easy Slow Cooker Honey Orange Garlic Chicken Recipe

It’s stupid easy. Like, seriously, if you can dump ingredients in a pot, you can make this.
The sauce is EVERYTHING. Sweet, tangy, garlicky… I could drink it. (Okay, I have drank it… don’t judge).
Leftovers are LEGIT. Cold, straight from the fridge? Don’t even get me started. Perfect for lunch the next day.
Even the pickiest eaters will probably like it. It’s kind of like gourmet chicken nuggets, but way healthier (ish).

How to Make It

Alright, so here’s the deal. First, you’re gonna grab your chicken. I usually use boneless, skinless thighs ’cause they stay nice and juicy in the slow cooker. But breasts work too, just be careful not to overcook ’em, or they’ll get dry. Nobody wants dry chicken!

Then, in a bowl (or just straight into the slow cooker, I ain’t gonna lie, I do that sometimes), whisk together your honey, soy sauce (or tamari if you’re gluten-free!), orange juice, garlic (LOTS of garlic, please!), ginger (fresh is best, but dried works in a pinch), sesame oil, and a little brown sugar. Don’t forget the orange zest. That’s where all the magic is.

Now, plop your chicken into the slow cooker and pour that glorious sauce all over it. Make sure the chicken is mostly covered. If not, just add a splash more orange juice or soy sauce.

Cook on low for like, 6-8 hours, or on high for 3-4. Honestly, I usually just cook it until the chicken is falling apart. Then, shred it with two forks right in the slow cooker.

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Finally, if you wanna get fancy, you can thicken the sauce a bit. Just take a couple of tablespoons of the sauce from the slow cooker and whisk it with a tablespoon of cornstarch. Then pour it back into the slow cooker and let it cook for another 15-20 minutes until it thickens up.

Serve it over rice, quinoa, noodles… whatever you’re feeling! And don’t forget a sprinkle of sesame seeds and some chopped green onions for garnish. BOOM! Dinner is served.

Ingredient Notes

Chicken Thighs: I’m a thigh girl, all the way. They’re forgiving! But chicken breasts work. Just watch ’em closely so they don’t dry out. Nobody wants shoe leather.
Honey: Don’t skip this! It adds the perfect sweetness and makes the sauce all sticky and yummy. I’ve used regular honey and that fancy raw honey, and honestly, both are great.
Soy Sauce: Low sodium is your friend here. Otherwise, it can get a little too salty. Trust me, I’ve been there. If you’re gluten-free, tamari is your go-to!
Orange Juice & Zest: Freshly squeezed is best, but if you’re in a pinch, the stuff from the carton will do. Just don’t use the super sugary kind. And don’t forget the zest! That’s where all the orange flavor is.
Garlic: USE FRESH GARLIC. Seriously, the pre-minced stuff is just not the same. And don’t be shy with it. I usually throw in a few extra cloves just because I love garlic.
Sesame Oil: This adds a nice nutty flavor. But if you don’t have it, it’s not the end of the world. You can skip it, or add a tiny bit of toasted sesame seeds at the end for a similar vibe.
Brown Sugar: Adds depth and caramelizes in the slow cooker. But if you’re out, regular sugar or maple syrup can work. I’ve even used coconut sugar. Just don’t use too much!

Recipe Steps:

Combine honey, soy sauce, orange juice, garlic, ginger, sesame oil, brown sugar, and orange zest in a bowl.
Place chicken in the slow cooker.
Pour the sauce over the chicken, ensuring it’s mostly covered.
Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
Shred the chicken with two forks in the slow cooker.
(Optional) Thicken the sauce by whisking cornstarch with a little sauce from the slow cooker and adding it back in, cooking for 15-20 minutes.
Serve over rice, quinoa, or noodles, garnished with sesame seeds and green onions.

What to Serve It With

Okay, so this chicken is amazing over just about anything. My go-to is white rice because it soaks up all that glorious sauce. But quinoa is a healthier option, and it’s also super tasty. Noodles are also great, especially those thick udon noodles. I also love serving it with some steamed broccoli or green beans for a little bit of green. And if you’re feeling fancy, you can add a side of coleslaw or a simple salad.

Tips & Mistakes

Don’t overcook the chicken! Especially if you’re using chicken breasts. They’ll get dry and sad.
Taste the sauce before you add the chicken! Adjust the seasonings to your liking. If it’s too sweet, add a little soy sauce. If it’s too salty, add a little honey.
Don’t be afraid to experiment! Add a pinch of red pepper flakes for a little heat, or some pineapple chunks for a tropical twist.
I forgot to buy ginger once and used ground ginger. Not the same, but hey, it worked in a pinch!

Storage Tips

Okay, so leftovers are the BEST. Just store them in an airtight container in the fridge for up to 3-4 days. And honestly, cold chicken straight from the fridge is a legit snack. I’ve even eaten it for breakfast. Don’t judge me! You can also freeze it for up to 2-3 months. Just make sure to thaw it completely before reheating. To reheat, you can microwave it (easy!), or you can put it back in the slow cooker on low for a couple of hours.

Variations and Substitutions

No orange juice? Apple juice works in a pinch. It’s not quite the same, but it’ll do.
Out of brown sugar? Regular sugar or maple syrup will work.
Don’t have sesame oil? Just skip it! It’s not essential.
Want to add some veggies? Throw in some chopped bell peppers, onions, or even some broccoli florets in the last hour of cooking.
Spicy? Add a dash of red pepper flakes or a minced jalapeño.
I swapped honey for agave once when I ran out. It was okay, but honey is better.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Easy Slow Cooker Honey Orange Garlic Chicken Recipe