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
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Coat the Chicken:
- In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper to coat evenly.
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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).
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Prepare the Sauce:
- In a separate bowl, whisk together orange juice, soy sauce, honey, vinegar, ketchup, garlic, ginger, and red pepper flakes.
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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.
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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.
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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.