Crockpot Orange Chicken Recipe – Sweet, Savory & Effortlessly Delicious
Slow-cooked comfort meets bold citrus flavor in this irresistible Crockpot orange chicken recipe. Inspired by the popular takeout favorite, this homemade version delivers tender chicken simmered in a glossy orange-infused sauce without the need for deep frying. Using a slow cooker allows the flavors to develop gradually, resulting in juicy, fall-apart chicken coated in a perfectly balanced sweet and savory glaze. Ideal for busy weeknights, meal prep, or casual family dinners, crockpot orange chicken brings restaurant-style flavor straight to your kitchen with minimal effort and maximum satisfaction.
Ingredients Needed
Below is a list of ingredients required for crockpot orange chicken, along with approximate calorie counts per serving contribution.
| Ingredient | Quantity | Calories |
|---|---|---|
| Boneless chicken thighs or breasts | 2 lbs | 900 |
| Orange juice (fresh or bottled) | 1 cup | 110 |
| Orange zest | 1 tablespoon | 5 |
| Soy sauce | ½ cup | 80 |
| Honey or brown sugar | ⅓ cup | 340 |
| Garlic, minced | 3 cloves | 15 |
| Fresh ginger, grated | 1 tablespoon | 5 |
| Rice vinegar | 2 tablespoons | 10 |
| Sesame oil | 1 tablespoon | 120 |
| Cornstarch | 2 tablespoons | 60 |
| Water | 2 tablespoons | 0 |
| Red pepper flakes (optional) | ½ teaspoon | 5 |
| Green onions & sesame seeds | For garnish | 10 |
Step-by-Step Cooking Instructions
- Prepare the chicken
Place chicken pieces in the bottom of the crockpot in an even layer. - Mix the sauce
In a bowl, whisk together orange juice, orange zest, soy sauce, honey (or brown sugar), garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. - Slow cook
Pour the sauce over the chicken. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and fully cooked. - Shred or slice
Remove chicken and shred or cut into bite-sized pieces, then return it to the crockpot. - Thicken the sauce
Mix cornstarch with water to create a slurry. Stir into the crockpot, cover, and cook on high for an additional 15–20 minutes until the sauce thickens. - Garnish and serve
Top with sliced green onions and sesame seeds before serving.
Tips for Customizing the Recipe
- Make it spicy: Add extra red pepper flakes or a drizzle of chili oil.
- Healthier swap: Use low-sodium soy sauce and reduce sweetener slightly.
- Protein options: Swap chicken for tofu or shrimp (shorten cooking time).
- Extra citrus flavor: Add a splash of mandarin or blood orange juice.
- Veggie boost: Stir in bell peppers, broccoli, or snap peas during the last 30 minutes.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380–420 kcal |
| Protein | 32 g |
| Carbohydrates | 34 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 20 g |
Serving Suggestions
- Serve over steamed jasmine or brown rice
- Pair with stir-fried vegetables or sautéed broccoli
- Spoon into lettuce wraps for a lighter option
- Enjoy as a meal prep lunch throughout the week
Crockpot Orange Chicken Recipe – Sweet, Savory & Effortlessly Delicious
4
servings10
minutes4
hours380-420
kcalIngredients
IngredienttQuantity
Boneless chicken thighs or breastst2 lbs
Orange juice (fresh or bottled)t1 cup
Orange zestt1 tablespoon
Soy saucet½ cup
Honey or brown sugart⅓ cup
Garlic, mincedt3 cloves
Fresh ginger, gratedt1 tablespoon
Rice vinegart2 tablespoons
Sesame oilt1 tablespoon
Cornstarcht2 tablespoons
Watert2 tablespoons
Red pepper flakes (optional)t½ teaspoon
Green onions & sesame seedstFor garnish
Directions
- Place chicken in the crockpot in an even layer.
- Mix sauce: In a bowl, whisk together orange juice, zest, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
- Cook chicken: Pour sauce over chicken. Cover and cook on low 4–5 hours or high 2–3 hours, until tender.
- Shred or slice: Remove chicken, shred or cut into bite-sized pieces, then return to crockpot.
- Thicken sauce: Mix cornstarch with water and stir into crockpot. Cook on high for 15–20 minutes until thickened.
- Garnish & serve: Top with green onions and sesame seeds before serving.
Recipe Video
Notes
- Chicken choice: Boneless, skinless thighs stay juicier than breasts, but either works.
Cooking times: Low for 4–5 hours or high for 2–3 hours, depending on your schedule.
Shredding vs. slicing: Shred the chicken for a pulled-style dish or slice into bite-sized pieces for a chunkier texture.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this recipe. Just be careful not to overcook them, as breasts can dry out faster than thighs.
2. How long should I cook orange chicken in the crockpot?
Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and fully cooked.
3. Can I make crockpot orange chicken ahead of time?
Absolutely. This dish reheats beautifully and can be stored in the refrigerator for up to 3–4 days.
4. Can I freeze crockpot orange chicken?
Yes. Allow it to cool completely, then store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
5. How do I thicken the orange chicken sauce?
A cornstarch slurry (cornstarch mixed with water) added near the end of cooking helps thicken the sauce quickly and evenly.
Conclusion
Crockpot orange chicken offers all the bold, citrusy flavor of a takeout favorite with the ease and comfort of slow cooking. Tender chicken, a rich orange glaze, and customizable spice levels make this recipe a dependable go-to for busy schedules and cozy dinners alike. Simple ingredients and effortless preparation come together to create a dish that’s both satisfying and crowd-pleasing—proof that great flavor doesn’t require complicated cooking.
