MUCH AS I LIKE RESTAURANTS, especially Chinese restaurants, there are some things I’ve learned to like better (and cheaper) from my own kitchen. This recipe (for Slow-Cooker Orange Chicken) is evidence. It’s a bit of a process to prepare — zesting and juicing a couple of oranges, pan-searing corn-starchy diced chicken, making the sauce — but the results are ample reward: clean, citrusy, non-cloying, delicious. And as it’s designed to serve 4-6 people, you’ll have a ton of freezable leftovers. Bon appetit!