Crockpot Orange Chicken Recipe

chopsticks lifting a piece of crockpot orange chicken from a bowl with rice.

4.64 from 63 votes

This Crockpot orange chicken is a vibrant, better-than-takeout dinner that balances fresh orange zest with a hint of sriracha heat. It’s a simple dump-and-go meal that results in tender chicken and a perfectly sticky, citrusy glaze.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 371kcal

Author: Becky Hardin

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.

Video

Notes

*Substitute with Mirin or white wine vinegar.

**If using bottled orange juice instead of fresh, add ½ teaspoon of orange extract or a splash of Triple Sec to make up for the lack of zest.

***Chicken thighs also work great!

Tips:

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.

Alternative Cooking Methods:

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.

Storage: Store chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition