Slow Cooker Spicy Orange General Tso’s Chicke

Can I tell you something funny? I used to think the slow cooker was just for soups or pot roast — you know, the Sunday stuff. But one rainy Tuesday, when the kids were still young and my husband called to say he’d be late again, I tossed together this little experiment with some orange juice I needed to use up.

Let’s just say Spicy Orange General Tso’s Chicken saved my sanity that night — and it’s been rescuing my weeknights ever since. There’s just something about that sticky-sweet sauce, the tender chicken, the bright pop of citrus… and not a greasy takeout container in sight. It tastes like you fussed for hours, but your slow cooker did the heavy lifting while you did… anything else.

Honestly? It’s one of those back-pocket recipes I’d whisper to my younger self: Trust the slow cooker, honey.

Why You’ll Love This Recipe

• The orange twist makes it bright, not cloying.

• It’s sweet, spicy, and just sticky enough to feel naughty.

• The prep is quick — then you forget about it for hours.

• Leftovers reheat beautifully (if there are any).

• Feels like restaurant food but cozier — no cold takeout rice here!

Ingredients

• 1.5 pounds boneless chicken breasts, chopped into chunks you can pop in your mouth

• 1/4 cup cornstarch

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons vegetable oil

• 1/2 cup chicken broth (I’ve used veggie broth in a pinch — nobody noticed)

• 1/4 cup soy sauce (or tamari if you need gluten-free)

• 1/4 cup orange juice — fresh is best, but store-bought works

• 2 tablespoons hoisin sauce

• 3 tablespoons brown sugar (light or dark, both fine)

• 3 garlic cloves, minced — smash ‘em good

• 1 tablespoon fresh ginger, minced — or a small spoonful of the jarred stuff

• 1/2 teaspoon red pepper flakes — more if you’re feeling bold

• Green onions & sesame seeds, for garnish

Directions

1. Coat the chicken: First things first — grab a mixing bowl, toss in the cornstarch, salt, and pepper, and give it a quick stir. Add the chicken pieces and roll them around like they’re getting a spa treatment.

2. Brown it (worth it!): Heat the oil in a big skillet over medium-high heat. Add the chicken in a single layer — don’t dump it all at once or you’ll steam it instead of getting that tasty sear. Let it sit undisturbed for a minute or two. When it’s nicely golden on one side, stir and brown the other sides. You’re not cooking it through, just giving it some flavor.

3. Whisk up the sauce: In another bowl (or right in a big measuring cup — fewer dishes, yay), whisk together the chicken broth, soy sauce, orange juice, hoisin, brown sugar, garlic, ginger, and pepper flakes. Take a sniff — heavenly, right?

4. Into the slow cooker: Transfer the golden chicken to your slow cooker. Pour that sauce right over it. Give it a gentle stir so every piece is swimming in flavor.

5. Walk away: Pop the lid on and cook on low for 4–5 hours. You’ll peek in once or twice, I know you will — I always do. The house will smell amazing.

6. Finish & serve: When you’re ready, scoop that saucy chicken over warm rice (jasmine is my favorite). Sprinkle green onions and sesame seeds on top. Maybe grab chopsticks if you’re feeling fancy — I usually just use a fork.

Serving Suggestions

Steamed jasmine or basmati rice is the perfect companion. Sometimes I toss broccoli or snap peas in the rice cooker basket while the rice cooks — easy veggie, done. A crisp little cucumber salad with rice vinegar and a pinch of sugar is my go-to when I want something refreshing to balance the sweet heat.

Storage Tips

Store any leftovers in an airtight container in the fridge for 3–4 days. Warm it gently in a skillet over low heat or zap it in the microwave — I usually add a splash of orange juice or broth to keep that sauce nice and glossy. It tastes just as good (maybe better) the next day when the flavors settle in together like old friends.

Little Tweaks & Twists

• Make it milder: If you’re cooking for kids or spice-shy folks, cut back the red pepper flakes.

• Veg it up: Add bell peppers, broccoli florets, or snow peas during the last hour of cooking so they stay bright and tender.

• Extra citrus: Stir in a teaspoon of fresh orange zest before serving for a pop of sunshine.

One Last Thought

Well friend, that’s it — my stress-free take on a sticky, sweet, tangy favorite. The kind of dinner that makes everyone linger at the table just a few minutes longer (and maybe sneak back for seconds).

If you try it, will you tell me? Did you spice it up or tame it down? Did your picky eater surprise you by asking for more? Drop a comment or send a quick note — hearing your kitchen stories makes all my scribbling worthwhile.

Until next time, may your slow cooker always bubble with good things — and may dinner feel just a little bit easier tonight