Name: Crockpot Orange Chicken Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American Chinese
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, to taste); 1 ½ pounds boneless skinless chicken breasts; Salt and pepper, to taste; 2 tablespoons cornstarch; ¼ cup water (for cornstarch slurry); Cooked brown or white rice; Chopped green onions, for garnish

If you’re craving that tangy, sweet, and savory flavor combo that only orange chicken can deliver, I’ve got just the thing for you — my Crockpot Orange Chicken Recipe. It’s super easy to put together, thanks to the slow cooker doing most of the work, which makes it perfect for busy weeknights or when you want dinner ready the minute you walk in the door. I love how the chicken gets wonderfully tender and infused with that vibrant orange sauce that tastes like you ordered takeout but made it yourself—much healthier and way more satisfying!

What makes this Crockpot Orange Chicken Recipe extra special is that it uses freshly squeezed orange juice, so the flavor really pops and doesn’t taste artificial. Plus, since you control the ingredients, you can adjust the sweetness, spice, or tang exactly how you like it. Trust me, once you try making this at home, you’ll wonder why you ever bought those pre-packaged sauces. It’s a total game-changer for your meal rotation and a huge hit with family and friends.

Ingredients You’ll Need

Each ingredient in this Crockpot Orange Chicken Recipe works together to create that signature balance of flavors. Choosing fresh and quality ingredients really ups your game, especially the orange juice and garlic. Here’s a quick tip: if you can, squeeze your own orange juice—it makes a noticeable difference!

Freshly squeezed orange juice: Fresh juice lends a vibrant, natural sweetness and brightness that store-bought just can’t match.
Water: Helps balance and thin the sauce for slow cooking.
Honey: Adds natural sweetness without overpowering; you can adjust to taste.
Low sodium soy sauce or tamari: Brings salty umami flavor; tamari is perfect if you need gluten-free.
Rice vinegar: Adds brightness and balances the sweetness with a subtle tang.
Garlic (minced): Fresh minced garlic infuses a lovely aromatic base to the sauce.
Ground ginger: Provides warm spice notes that complement the orange beautifully.
Crushed red pepper flakes (optional): For a kick of heat—you control how spicy it gets!
Boneless skinless chicken breasts: Lean and tender, they soak up the sauce perfectly.
Salt and pepper: Simple seasoning to enhance the chicken’s flavor.
Cornstarch: Creates a smooth slurry to thicken the sauce at the end.
Cooked brown or white rice: The ideal base to soak up all that saucy goodness!
Chopped green onions (for garnish): Adds fresh color and mild oniony crunch.

Variations

I love experimenting with this Crockpot Orange Chicken Recipe to suit whatever mood I’m in or dietary needs pop up. Feel free to tweak it—it’s a forgiving recipe that plays well with a few swaps and additions.

Chicken thighs instead of breasts: I find thighs give a juicier and richer taste, especially if you’re a dark meat fan.
Add fresh veggies: Toss in some bell peppers or snap peas in the last 30 minutes for extra crunch and color.
Spice it up: I sometimes use more crushed red pepper flakes or add a splash of sriracha for a fiery twist.
Lower sugar: Substitute part of the honey with maple syrup or reduce it slightly to suit your taste.
Gluten-free version: Swap soy sauce for tamari without losing any flavor.

How to Make Crockpot Orange Chicken Recipe

Step 1: Whisk together the flavorful orange sauce

Start by combining the freshly squeezed orange juice, water, honey, soy sauce (or tamari), rice vinegar, minced garlic, ground ginger, and crushed red pepper flakes if you’re using them. I like to whisk this in a medium bowl until everything’s blended and shiny—that way the flavors really marry before hitting the slow cooker.

Step 2: Layer your chicken and pour the sauce over it

Place your boneless skinless chicken breasts evenly in the bottom of the crockpot, then season lightly with salt and pepper. Pour the orange sauce mixture right over the chicken so every piece is coated and ready to soak up those vibrant flavors during cooking.

Step 3: Slow cook until tender and juicy

Cover and cook your chicken on high for about 2½ to 3 hours or on low for 4 to 5 hours. The chicken should be perfectly cooked through, tender, and easy to shred with a fork when it’s done. If you’re short on time, high works great—but low lets those flavors deepen beautifully.

Step 4: Thicken the sauce with a cornstarch slurry

Once the chicken is cooked, remove it to a cutting board and let it cool just enough to handle. Whisk together cornstarch and water until smooth—this simple slurry is the trick to getting that glossy, restaurant-style sauce. Stir it into the sauce in the crockpot, cut the chicken into bite-size pieces, and return everything back to the crockpot.

Step 5: Final cook and sauce thickening

Set the slow cooker to high again and cook uncovered for 10 to 30 minutes. This step thickens the sauce perfectly, so it clings to the chicken deliciously. Keep an eye on it—the timing depends on your slow cooker, but you want that sauce silky and luscious without drying out the chicken.

How to Serve Crockpot Orange Chicken Recipe

The image shows a collection of cooking ingredients neatly arranged on a white marbled surface. On a white plate to the right, there are two pieces of raw chicken and two whole eggs placed next to them. Surrounding the plate, there are small white bowls and a white spoon. One bowl contains cooked white rice, another holds chopped green onions, and a third has peeled garlic cloves. A small bowl carries a light beige powder. Two clear glass bowls hold golden yellow liquids, likely oils or vinegar. Nearby, a white spoon is filled with crushed red chili flakes. Finally, there is a small white bowl with a dark soy-like sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about keeping it simple but fresh, so I always sprinkle chopped green onions on top right before serving. They add that lovely pop of green color plus a mild onion crunch that brightens the dish and makes it look like you put in way more effort than you did.

Side Dishes

My go-to is steamed brown rice—it’s hearty, nutritious, and soaks up all that amazing sauce perfectly. But white jasmine rice or even cauliflower rice works beautifully too if you want something low-carb. For veggies, I like serving it alongside steamed broccoli or snap peas to keep things balanced and colorful.

Creative Ways to Present

For a fun twist at a dinner party, I sometimes serve the orange chicken in lettuce cups topped with thin carrot ribbons and toasted sesame seeds. It makes the meal feel a bit fancy and adds a lovely crunch that contrasts with the tender chicken. You could also plate it over a bed of quinoa for a whole new texture and flavor vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Crockpot Orange Chicken Recipe store beautifully in an airtight container in the fridge for up to 3–4 days. I usually portion it out into individual containers so I can grab a quick lunch or dinner on the go. Just be sure to keep the chicken and rice separate if possible to avoid sogginess.

Freezing

I’ve frozen this recipe successfully a few times. After cooking and cooling the chicken and sauce, I portion it into freezer-safe bags or containers (without rice). When thawing, I recommend doing it overnight in the fridge for best texture. The orange sauce holds up well, making for easy meal prep or a last-minute dinner rescue.

Reheating

To reheat, I prefer warming it gently in a skillet over medium heat to keep the chicken tender and the sauce glossy. Stir frequently and add a splash of water or orange juice if it gets too thick. Microwaving works fine too—just cover and heat in short bursts to avoid drying it out.

FAQs

Can I use chicken thighs instead of breasts in this Crockpot Orange Chicken Recipe?

Absolutely! Chicken thighs actually work great because they stay juicy and tender in the slow cooker, giving you a richer flavor. Just keep the cooking time the same, and you’ll end up with extra succulent orange chicken.
How do I adjust the spice level in this recipe?

You can easily control the heat by adding more or less crushed red pepper flakes depending on your preference. If you want it milder, just skip the red pepper. For a spicy kick, add a pinch of cayenne or a dash of hot sauce.
Can I make this Crockpot Orange Chicken Recipe gluten-free?

Yes! Simply swap out regular soy sauce for tamari, which is naturally gluten-free. You’ll keep all the great umami flavor without worrying about gluten.
Is it better to cook this on low or high in the slow cooker?

Both work well, but cooking on low (4 to 5 hours) results in deeper flavors and super tender chicken. High (about 2½ to 3 hours) is handy when you’re short on time but still want great results. Just avoid overcooking, so the chicken stays juicy.
How do I avoid lumps when thickening the sauce with cornstarch?

The key is whisking the cornstarch and water thoroughly to create a smooth slurry before adding it to the sauce. Stir the slurry into the sauce slowly and evenly, and cook uncovered to let the sauce thicken nicely without lumps.

Final Thoughts

This Crockpot Orange Chicken Recipe is a total keeper in my kitchen and one I’m always excited to share with friends because it’s just so easy, delicious, and comforting. It’s perfect when you want a no-fuss dinner but don’t want to sacrifice flavor or feel like you’re ordering takeout. Give it a try—you’ll love how effortless it is to get that vibrant, sticky-sweet orange sauce and tender chicken on your plate. Seriously, once you make this, it might just become your new favorite go-to meal.