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Slow Cooker Italian Orange Chicken

(Serves 4-6)

3-1/2 to 4 pounds bone-in chicken breasts, thighs and legs
Salt and pepper
3 large garlic cloves, minced
1 teaspoon dried oregano
1 cup fresh-squeezed orange juice, divided
1 tablespoon cornstarch
Grated zest of one orange
1 tablespoon chopped fresh parsley


Remove the skin from the chicken pieces and arrange in a single layer in a slow cooker. Season the chicken with salt and pepper; add the garlic and oregano. Add 3/4 cup of the orange juice. Cover and cook on low for 5 hours, or until the chicken is tender.

Transfer the chicken to a serving dish.  Cover with foil to keep warm.

Pour the juices from the slow cooker into a small saucepan; bring the mixture to a simmer.  In a small bowl, stir together the remaining 1/4 of orange juice and the cornstarch until smooth.  Stir the cornstarch mixture into the juices in the saucepan.  Cook, stirring, until smooth and thickened, about 1-2 minutes.  Stir in the orange zest.  Pour the sauce over the chicken and sprinkle the parsley on top.  Serve.
Slow Cooker Italian Orange Chicken
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Oranges are used in many Italian dishes, both sweet and savory. In this recipe, the orange juice creates a delicious sauce served over tender pieces of chicken.  I used a whole chicken that I cut into 8 pieces but you can also purchase the pieces already cut and only use the parts that you prefer.  I serve the chicken with side dishes of brown and wild rice and steamed broccoli. This recipe was adapted from a recipe in Michele Scicolone's book,
The 8-quart extra-large capacity is perfect for larger families and entertaining. Its generous size can also fit a 6-pound roast or 8-pound chicken.  This slow cooker is equipped with three heat settings and a digital timer that can be set up to 20 hours.The stoneware pot and its lid are both removable and dishwasher-safe.
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The Italian Slow Cooker