My Crockpot orange chicken recipe is a breeze to make for dinner any night of the week, and it tastes just as good as any takeout! I make my homemade orange chicken sauce is made with orange juice, soy sauce, sriracha, ginger, brown sugar, and just a few other ingredients, creating a sweet, sour, and tangy flavor blast. All I have to do is dump bites of chicken and the sauce ingredients into my slow cooker, set it, and let it cook!
Top Reader Reviews
This orange chicken recipe is delicious and nutritious and it was pretty easy to make using a slow cooker. I paired it with jasmine rice and jasmine green tea, so delicious, soothing and satisfying! I will definitely make this recipe again and again.
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Orange Chicken in the Slow Cooker
Making my favorite Chinese takeout dishes at home has become a must for me on Friday nights. And making classic orange chicken in my Crockpot has proven to be so easy! The chicken is juicy, the sauce is perfectly sticky, and I barely have to lift a finger. All I do is throw some chicken and a few simple ingredients for the orange sauce in the slow cooker, and it cooks itself.
To make my orange chicken sauce rich and flavorful, it’s all about the balance of flavors. The rice vinegar provides a necessary acid that cuts through the sugar and fresh orange juice, preventing the dish from being cloyingly sweet. For a sophisticated depth, the sriracha adds a subtle heat that warms the palate without making the meal too spicy for my kids. And finally, by grating the ginger and garlic instead of mincing them, these aromatics to melt in, creating a silky texture rather than leaving you with pungent, chunky bites.
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Getting the Perfect Sauce Consistency
I add cornstarch to the orange chicken sauce from the start to help it thicken up in my Crockpot. But if your sauce still seems too thin or runny once everything is cooked, you can add more. Make a slurry by mixing 1 tablespoon of cornstarch and 1 tablespoon of water, stir it into the sauce, and then cook the chicken for another 10-15 minutes.
Crockpot Orange Chicken Recipe
Equipment
- 6-Qt Crockpot
Ingredients
- 1 cup orange juice (from 3-4 oranges)
- ¼ cup rice vinegar (*)
- ¼ cup brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons minced onion
- 2 tablespoons orange zest (from 1 orange**)
- 1 tablespoon sriracha
- 2 tablespoons cornstarch
- 3 cloves garlic (grated)
- 1 (1-inch knob) ginger (grated)
- 2 pounds boneless, skinless chicken breasts (cut into bite-size pieces***)
Instructions
- In a bowl, whisk together all ingredients except the chicken.1 cup orange juice, ¼ cup rice vinegar, ¼ cup brown sugar, 2 tablespoons low-sodium soy sauce, 2 tablespoons minced onion, 2 tablespoons orange zest, 1 tablespoon sriracha, 2 tablespoons cornstarch, 3 cloves garlic, 1 (1-inch knob) ginger
- Pour the orange sauce into the slow cooker. Stir in the chicken.2 pounds boneless, skinless chicken breasts
- Close the lid and cook on HIGH for 3-4 hours; or on LOW for 6-8 hours.
- Top with chopped green onion and extra orange zest. Serve with rice.
Notes
- Cut the chicken into bite-sized and similar-sized chunks so that it cooks evenly.
- Important Safety Note: Do not use frozen chicken breasts in the slow cooker. Because the Crockpot heats slowly, the chicken may stay in the danger zone for bacteria too long. Always thaw your chicken completely before starting.
- If the sauce is too thin and not coating the chicken well after cooking, make a cornstarch slurry to thicken the sauce. Combine 1 tbsp cornstarch + 1 tbsp water. Pour the slurry into the slow cooker and give everything a stir. Cover and cook for an additional 10-15 minutes on high.
- Just before serving, add a squeeze of fresh lime juice or a sprinkle or rice vinegar to wake up the sauce.
- Serve with steamed rice and broccoli for a full meal.
- Stovetop: Toss the chicken in cornstarch and sear it in a hot skillet with oil until golden; then, whisk the sauce ingredients separately and simmer them in the pan for 3-5 minutes until the sauce reduces into a thick, glossy glaze that coats the chicken.
- Oven: Arrange the chicken pieces on a parchment-lined baking sheet and roast at 400°F for 15-20 minutes; meanwhile, simmer the sauce in a small pot on the stove to thicken it, then toss everything together in a bowl once the chicken is cooked and slightly crispy.
- Instant Pot: Pressure cook the chicken and sauce (minus the cornstarch) on “HIGH PRESSURE” for 5-7 minutes with a quick release; then, turn on the “SAUTE” function and stir in your cornstarch slurry to thicken the bubbling sauce in under a minute.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Get Crispy Chicken in the Slow Cooker
This orange chicken recipe is designed to be tender and saucy rather than crispy. If you prefer crispier chicken bites, toss the chicken pieces in a bit of cornstarch and sear them in a skillet for 2-3 minutes, or until they form a nice crust on the outside, before adding them to your Crockpot. Note that the chicken will take less time to cook through. I recommend checking 1 hour earlier.
How to Make Orange Chicken in a Crock Pot Step by Step
Fill the Crockpot: In a medium bowl, whisk together 1 cup of orange juice, ¼ cup of rice vinegar, ¼ cup of brown sugar, 2 tablespoons of soy sauce, 2 tablespoons of minced onion, the zest of 1 orange, 1 tablespoon of sriracha, 2 tablespoons of cornstarch, 3 cloves of grated garlic, and a 1-inch knob of grated ginger. Pour the sauce into your slow cooker. Then cut 2 pounds of boneless, skinless chicken breasts into bite-sized pieces, and stir them into the orange sauce until fully coated.
Cook the Chicken: Close the lid on your Crockpot and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours. Start checking the chicken for doneness around the low end of the time, and pull as soon as it reaches 165°F.
Garnish and Serve: Serve your orange chicken straight from the Crockpot on a bed of white rice or noodles, with steamed broccoli. Top with chopped green onion and extra orange zest! For a thicker sauce, whisk in a slurry made from 1 tablespoon of cornstarch and 1 tablespoon of water, and cook on HIGH in your crockpot until thickened.
How to Store, Freeze, and Reheat
Store leftover Crockpot orange chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop until fully warmed through.
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