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
Scale
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
