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Crockpot Orange Chicken

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Crockpot Orange Chicken is a delicious and easy-to-make dish that brings the sweet and tangy flavors of takeout-style orange chicken right to your kitchen. Made with tender chicken, a flavorful orange sauce, and slow-cooked to perfection, this dish is perfect for busy weeknights or meal prepping. Serve it over rice or veggies for a complete meal the whole family will love!

Why You’ll Love This Recipe

  • Easy & Hands-Off – The crockpot does all the work with minimal effort.
  • Healthier Than Takeout – No deep frying, and you control the ingredients.
  • Sweet & Tangy Flavor – Made with fresh orange juice and zest for a bold citrus taste.
  • Perfect for Meal Prep – Stores well and tastes even better the next day.
  • Kid-Friendly – A mild yet flavorful dish that kids will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • Cornstarch
  • Salt and black pepper
  • Olive oil
  • Fresh orange juice
  • Orange zest
  • Low-sodium soy sauce
  • Honey or brown sugar
  • Rice vinegar
  • Garlic (minced)
  • Ginger (grated)
  • Red pepper flakes (optional, for a bit of heat)
  • Green onions and sesame seeds (for garnish)

Directions

this recipe
  1. Coat the Chicken – Toss the chicken pieces with cornstarch, salt, and pepper to create a light coating.
  2. Sear the Chicken – In a skillet, heat olive oil over medium-high heat and quickly brown the chicken (about 2 minutes per side). This step is optional but helps lock in flavor.
  3. Make the Sauce – In a bowl, mix orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
  4. Slow Cook – Place the chicken in the crockpot and pour the sauce over it. Cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender.
  5. Thicken the Sauce – If needed, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce. Let it cook for another 15 minutes until thickened.
  6. Serve & Enjoy – Garnish with green onions and sesame seeds, and serve over rice or steamed veggies.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 4-5 hours (low) or 2-3 hours (high)
  • Total Time: 4-5 hours

Variations

  • Spicy Orange Chicken – Add more red pepper flakes or a dash of sriracha for extra heat.
  • Pineapple Twist – Add diced pineapple for a sweet and tropical flavor.
  • Crispy Option – Instead of the crockpot, bake the cornstarch-coated chicken at 400°F (200°C) for 20 minutes, then toss with the sauce.
  • Low-Carb Version – Serve over cauliflower rice instead of regular rice.
  • Gluten-Free – Use tamari or coconut aminos instead of soy sauce.

Storage/Reheating

  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm in a skillet over low heat, adding a splash of water if needed. Microwave in 30-second intervals until heated through.
  • Freezing: Freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.

FAQs

Can I use frozen chicken?

Yes, but thaw it first for even cooking and best results.

Do I need to brown the chicken before adding it to the crockpot?

No, but browning adds extra flavor and texture.

Can I use bottled orange juice?

Fresh orange juice is best for flavor, but bottled juice works in a pinch.

How do I make the sauce thicker?

Mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 15 minutes of cooking.

Can I cook this on the stovetop instead?

Yes! Cook the chicken in a skillet, add the sauce, and simmer for 10-15 minutes until thickened.

What can I serve with orange chicken?

It pairs well with white rice, brown rice, quinoa, stir-fried vegetables, or even noodles.

Can I use chicken thighs instead of chicken breasts?

Yes! Thighs are juicier and work well in slow-cooked dishes.

Is this recipe keto-friendly?

To make it keto, use a sugar substitute like erythritol or monk fruit, and serve with cauliflower rice.

How do I add more flavor?

Use extra garlic, ginger, and a splash of sesame oil for a bolder taste.

Can I double the recipe?

Yes! Just make sure your crockpot is large enough, and adjust cooking time if needed.

Conclusion

Crockpot Orange Chicken is an easy, flavorful, and healthier alternative to takeout. With tender chicken coated in a sweet and tangy orange sauce, this dish is perfect for any occasion. Whether you’re meal prepping or serving it fresh, this recipe is sure to become a family favorite. Try it today and enjoy a restaurant-quality meal at home!

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Crockpot Orange Chicken

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 4-5 hours
  • Total Time: 4-5 hours 10 minutes
  • Yield: Serves 4-6 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired
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Description

This Crockpot Orange Chicken is a sweet and tangy dish made with tender chicken coated in a flavorful homemade orange sauce. It’s an easy, healthier alternative to takeout and pairs perfectly with rice or steamed veggies!

Ingredients

Units Scale
  • 2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for browning, optional)
For the Orange Sauce:
  • 3/4 cup orange juice (fresh or store-bought)
  • 1/4 cup soy sauce (low-sodium recommended)
  • 1/3 cup honey (or brown sugar for a richer flavor)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon ketchup
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes (optional, for spice)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish:

  • 1 teaspoon sesame seeds
  • 2 green onions, sliced

Instructions

  1. Coat the Chicken:

    • In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper to coat evenly.

  2. Optional – Brown the Chicken:

    • Heat olive oil in a skillet over medium-high heat.
    • Lightly brown the chicken for 2-3 minutes per side (this step adds extra flavor but is optional).

  3. Prepare the Sauce:

    • In a separate bowl, whisk together orange juice, soy sauce, honey, vinegar, ketchup, garlic, ginger, and red pepper flakes.

  4. Slow Cook:

    • Place the chicken in the slow cooker and pour the orange sauce over the top.
    • Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender.

  5. Thicken the Sauce:

    • In the last 30 minutes of cooking, mix 2 tablespoons cornstarch with 2 tablespoons water and stir into the sauce.
    • Let it cook until the sauce thickens.

  6. Serve & Enjoy:

    • Garnish with sesame seeds and sliced green onions.
    • Serve over steamed rice, cauliflower rice, or stir-fried vegetables.

Notes

  • For extra citrus flavor, add 1 teaspoon orange zest to the sauce.
  • Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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