If you’re craving something sweet, tangy, and impossibly easy to make, then you’ll absolutely want to try this Crockpot Orange Chicken Recipe. I love this because it’s a hands-off dinner that fills your kitchen with the most amazing citrus aroma while the slow cooker does all the work. When I first tried this, I was amazed at how tender the chicken turned out and how perfectly balanced the sauce was—just the right mix of sweet, tangy, and a little bit spicy. Plus, it’s super kind to your schedule, making weeknight dinners way less stressful. Trust me, once you make this, it’ll be a new family favorite.
Why You’ll Love This Recipe
- Simplicity: You just toss everything in the crockpot and relax while it cooks to tender, juicy perfection.
- Flavor-packed: The fresh orange juice combined with honey and soy sauce delivers layers of deliciousness.
- Family-friendly: My family goes crazy for this dish, and leftovers are great too!
- Flexible: Easy to adjust spice levels and swap ingredients to suit your tastes or dietary needs.
Ingredients You’ll Need
The ingredients for this Crockpot Orange Chicken Recipe come together beautifully with simple pantry staples and fresh juice for brightness. When shopping, go for fresh oranges to squeeze your own juice—it makes a noticeable difference!
- Freshly squeezed orange juice: The star of the sauce — fresh juice adds vibrant citrus flavor you just can’t get from bottled.
- Water: Helps balance the sauce and keeps everything wonderfully saucy without being too thick.
- Honey: Natural sweetness that pairs perfectly with the tangy orange and savory soy sauce.
- Low sodium soy sauce or tamari: For that salty, umami kick—tamari works great if you need gluten-free.
- Rice vinegar: Adds a subtle acidity to brighten the sauce.
- Garlic: Minced fresh garlic gives that essential depth and warmth.
- Ground ginger: Just a pinch adds lovely spiciness and warmth without overpowering.
- Crushed red pepper flakes (optional): For a gentle heat, add as much or as little as you like.
- Boneless skinless chicken breasts: Tender, lean protein that cooks beautifully in the crockpot.
- Salt and pepper: To season the chicken before cooking.
- Cornstarch: Helps thicken the sauce to that perfect glossy finish.
- Cooked brown or white rice: The perfect base to soak up all that saucy goodness.
- Chopped green onions: Bright and fresh garnish to finish the dish.
Variations
I like to experiment with this Crockpot Orange Chicken Recipe depending on the season and what we’re in the mood for. It’s such a flexible dish that you can easily make it your own without much fuss.
- Add veggies: I often toss in some sliced bell peppers or snap peas in the last hour to add some crunch and color.
- Spice it up: If you love heat, I’ve added a chopped fresh chili or increased the red pepper flakes—my family likes it that way!
- Swap proteins: I sometimes use boneless skinless thighs instead of breasts for an even juicier result.
- Make it gluten-free: Just be sure to swap soy sauce for tamari, and you’re good to go.
How to Make Crockpot Orange Chicken Recipe
Step 1: Whisk Together the Savory-Sweet Sauce
Start by combining your freshly squeezed orange juice, water, honey, soy sauce, rice vinegar, minced garlic, ground ginger, and red pepper flakes (if you’re using them) in a liquid measuring cup or a medium bowl. Whisk everything together until the honey dissolves and the mixture is smooth. This step is the foundation of flavor, so make sure the honey is fully incorporated for that beautiful balance of sweet and tangy.
Step 2: Layer the Slow Cooker with Chicken and Sauce
Place the chicken breasts in the bottom of your slow cooker. I personally use and recommend a 5-quart slow cooker—it’s the perfect size and cooks evenly. Season the chicken with a pinch of salt and pepper, then pour the orange sauce right over the top. Yep, that’s it—super simple!
Step 3: Cook Low and Slow or Speed It Up on High
Cover your slow cooker and cook on the high setting for about 2 ½ to 3 hours, or use the low setting if you have more time, cooking for 4 to 5 hours. You’ll know the chicken is done when it’s tender and cooked through — no pink inside, and it should shred easily with a fork if you want.
Step 4: Thicken the Sauce for That Perfect Finish
Once the chicken is cooked, carefully remove it to a cutting board and let it cool just a few minutes. Meanwhile, whisk the cornstarch with ¼ cup water until smooth, then stir this mixture into the sauce left in the crockpot. Chop the chicken into bite-sized pieces and return it to the slow cooker, cover, and cook on high until the sauce thickens – this usually takes 10 to 30 minutes depending on your slow cooker’s temperature before.
Step 5: Serve and Garnish
Serve that tender orange chicken over hot cooked rice, and sprinkle it with plenty of chopped green onions for a fresh bite. You’ll find the sauce is just the right consistency to coat every piece without being gloopy.
Pro Tips for Making Crockpot Orange Chicken Recipe
- Fresh Juice is Key: I always squeeze fresh oranges instead of using pre-made juice. The brightness it adds is worth the extra minute.
- Don’t Overcrowd the Crockpot: Give the chicken room to cook evenly. Too many pieces layered tight can make the sauce unevenly absorbed.
- Use the Right Thickening Technique: Make sure your cornstarch slurry is smooth before adding—this avoids lumps and gives a silky sauce.
- Let the Sauce Reduce Properly: Be patient during the final stage; rushing thickening can leave your sauce runny.
How to Serve Crockpot Orange Chicken Recipe
Garnishes
I’m a big fan of topping my Crockpot Orange Chicken with chopped green onions—they add a nice pop of freshness and crunch. Sometimes I add a sprinkle of toasted sesame seeds for a little nutty contrast. If you like a little heat, a few thinly sliced fresh chili peppers or a drizzle of sriracha can brighten things up even more.
Side Dishes
This orange chicken shines over steamed white or brown rice, but I love serving it alongside simple stir-fried veggies like broccoli, snap peas, or green beans. A fresh cucumber salad or even some roasted carrots pairs beautifully for a nice balance of textures and flavors.
Creative Ways to Present
For a special occasion, I’ve served this chicken over fragrant coconut rice and garnished with thinly sliced mango and fresh cilantro for a tropical twist. It’s a crowd-pleaser and instantly upgrades the basic meal into something festive and fun!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I always separate the chicken from the rice to prevent sogginess. When you reheat, the sauce might thicken further, but stirring in a splash of water helps loosen it up nicely.
Freezing
I’ve frozen this Crockpot Orange Chicken Recipe a few times successfully. Just freeze the chicken and sauce in a freezer-safe container and thaw overnight in the fridge before reheating. It might lose a bit of texture in the chicken, but the flavor stays fantastic.
Reheating
For the best results, reheat gently on the stovetop over low-medium heat, stirring occasionally. This keeps the chicken tender and avoids drying out. You can also use a microwave, just make sure to stir halfway through and add a tiny splash of water if the sauce seems thick.
FAQs
-
Can I use chicken thighs instead of breasts in this Crockpot Orange Chicken Recipe?
Absolutely! Boneless skinless chicken thighs work wonderfully in this recipe. They tend to stay juicier and can handle slow cooking well, delivering rich flavor and tender texture. Just adjust cooking time slightly since thighs may cook a bit faster depending on size.
-
How do I prevent the chicken from drying out in the slow cooker?
To keep the chicken tender, avoid overcooking by adhering closely to the recommended times (2 ½–3 hours on high, or 4–5 hours on low). Also, using chicken breasts that are not too thin and ensuring there’s enough sauce around the chicken help retain moisture throughout cooking.
-
Is this Crockpot Orange Chicken Recipe gluten-free?
It can be! Simply use tamari or a gluten-free soy sauce alternative instead of regular soy sauce. Everything else is naturally gluten-free, making it an easy swap for those avoiding gluten.
-
Can I make the sauce ahead of time?
Yes, you can mix the sauce ingredients up to a day in advance and keep it refrigerated. Just give it a good whisk before adding it to the chicken in the slow cooker to recombine all the flavors evenly.
-
How do I thicken the sauce if it doesn’t thicken enough after adding cornstarch?
If your sauce is still too thin after cooking with the cornstarch slurry, you can add a little more cornstarch mixed with water and cook a bit longer on high. Alternatively, remove the lid to let some liquid evaporate, concentrating the sauce into a thicker consistency.
Final Thoughts
I absolutely love how this Crockpot Orange Chicken Recipe fits right into busy days without compromising on flavor or comfort. It quickly became my go-to when I want a fuss-free dinner that makes everyone smile. You’ll appreciate how ridiculously juicy the chicken turns out and how rich and vibrant that orange sauce is. Seriously, give this one a try — it’s like a little celebration in your slow cooker. Once you make it, you’ll be sharing it with friends just like I am!
Print
Crockpot Orange Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese-American
- Diet: Gluten Free
Description
This Crockpot Orange Chicken recipe delivers tender, flavorful chicken simmered in a tangy and sweet orange sauce. Perfectly balanced with garlic, ginger, and a hint of heat from red pepper flakes, it’s an easy slow cooker meal served over rice and garnished with fresh green onions. Ideal for busy weeknights, this dish requires minimal prep and infuses the chicken with rich, aromatic flavors during a slow, gentle cooking process.
Ingredients
Sauce Ingredients
- ½ cup freshly squeezed orange juice
- ¼ cup water
- ¼ cup honey
- 3 tablespoons low sodium soy sauce, or tamari for gluten-free
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- Pinch of crushed red pepper flakes, optional, more or less to taste
Chicken and Thickening
- 1 ½ pounds boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- ¼ cup water (for cornstarch slurry)
To Serve
- Cooked brown or white rice
- Chopped green onions, for garnish
Instructions
- Make the Sauce: In a liquid measuring cup or medium bowl, whisk together the freshly squeezed orange juice, water, honey, soy sauce, rice vinegar, minced garlic, ground ginger, and red pepper flakes if using. This mixture will create your flavorful orange sauce base.
- Prepare the Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Lightly season them with salt and pepper. Pour the prepared sauce evenly over the chicken to ensure it gets fully coated and infused with flavor as it cooks.
- Slow Cook the Chicken: Cover the slow cooker and cook on the high setting for 2 ½ to 3 hours or on the low setting for 4 to 5 hours. The chicken is done when it is cooked through and tender enough to shred easily with a fork.
- Prepare Cornstarch Slurry: Remove the cooked chicken to a cutting board and let it cool slightly. In a small bowl, whisk together the cornstarch and ¼ cup water until smooth. This slurry will be added to thicken the sauce in the slow cooker.
- Thicken the Sauce and Cut Chicken: Return the cornstarch slurry to the slow cooker and stir to combine with the sauce. Cut the chicken into bite-size pieces and place it back in the slow cooker. Cover and cook on high until the sauce thickens, which usually takes 10 to 30 minutes depending on your slow cooker’s previous setting.
- Serve: Spoon the orange chicken and thickened sauce over cooked brown or white rice. Garnish with chopped green onions for an added fresh flavor and appealing presentation.
Notes
- Nutrition estimate does not include rice, so consider adding rice calories for a full meal count.
- You can adjust the amount of crushed red pepper flakes to control the spice level to your preference.
- For a gluten-free version, substitute tamari for the soy sauce.
- Using chicken thighs instead of breasts can provide a juicier, richer flavor.
- Make sure to whisk the cornstarch slurry well to avoid lumps in your sauce.
Nutrition
- Serving Size: 1 serving (excluding rice)
- Calories: 320
- Sugar: 18g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
