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Slow-Cooked Orange Chicken

Total Time

Prep: 15 min. Cook: 4-1/2 hours


4 servings

I CREATED this recipe in an effort to prepare a dish lower in calories and fat. Everyone likes the taste, including my grandchildren. A hint of orange gives the chicken a delicious flavor. This is a favorite of mine. It travels well, and I often take it to potluck suppers. -Nancy Wit, Fremont, Nebraska


  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 3 cups orange juice
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 4 teaspoons dried minced onion
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice, optional
  • Additional minced fresh parsley, optional


  1. In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 4-5 hours or until chicken juices run clear.
  2. Combine cornstarch and water until smooth; gradually stir into cooking liquid. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice and sprinkle with parsley if desired.

Nutrition Facts

1 serving: 364 calories, 9g fat (2g saturated fat), 110mg cholesterol, 493mg sodium, 30g carbohydrate (19g sugars, 2g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fruit.

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