This Crockpot Orange Chicken delivers sweet, tangy, sticky takeout flavor with minimal effort. The slow cooker does most of the work, leaving you with tender chicken in a vibrant, glossy orange sauce. It’s a cozy homemade version of a classic that’s perfect for busy nights.
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Why You’ll Love This Crockpot Orange Chicken
- Hands-off cooking: The slow cooker does the work while you relax.
- Addictive flavor: Perfect sweet-tangy balance with a glossy, sticky sauce.
- Healthier than takeout: You control the ingredients and sodium.
- Great leftovers: Flavors deepen overnight for even better meals.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup orange juice (freshly squeezed is ideal, but a good bottled brand works too)
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp orange zest
- 1/2 tsp crushed red pepper flakes (optional, for a little heat)
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Tools: A 4- to 6-quart slow cooker, a small whisk or fork, and a microplane or zester.
Notes: Don’t skip the fresh ginger and orange zest—they add a bright, aromatic punch. Using chicken thighs is key for juicy, tender results.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 8 g |
| Carbs: | 35 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 3-4 hours | Total Time: 3 hours 15 minutes – 4 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are non-negotiable. Seriously, they have more fat than breasts, which means they won’t dry out in the slow cooker. You’ll be rewarded with fall-apart tender meat every single time.
- Don’t skip the zest. That little bit of orange zest packs a powerful aromatic oil that bottled juice just can’t provide. It lifts the entire sauce and makes it taste… well, more orangey.
- Fresh ginger makes a difference. The jarred stuff can taste a bit muted. Grating a knob of fresh ginger gives the sauce a vibrant, spicy kick that balances the sweetness perfectly.
- Low-sodium soy sauce is your friend. Since the sauce reduces and concentrates, using regular soy sauce can make the final dish too salty. Starting with low-sodium gives you more control.
How to Make Crockpot Orange Chicken
Step 1: First, get your chicken ready. Pat those boneless, skinless thighs dry with a paper towel—this helps the sauce stick better later. Then, cut them into roughly 1-inch chunks. You’ll notice they don’t have to be perfect; a rustic, uneven chop is totally fine and adds to the homemade charm. Place all the chicken pieces into the bowl of your slow cooker.
Step 2: Now, let’s make that incredible sauce. In a medium-sized bowl, whisk together the orange juice, low-sodium soy sauce, honey, and rice vinegar. Keep whisking until the honey is fully dissolved and the mixture looks uniform. Then, stir in the minced garlic, your freshly grated ginger, the orange zest, and the red pepper flakes if you’re using them. Go ahead, take a little taste—it should be a powerful, balanced burst of sweet, salty, and tangy.
Step 3: Pour the sauce directly over the chicken in the slow cooker. Use a spoon or tongs to gently toss the chicken, making sure every piece gets coated in that lovely liquid. You want to see the chicken practically swimming in it at this stage. Place the lid on securely.
Step 4: Time to cook! Set your slow cooker to HIGH for 3 to 4 hours. I find the sweet spot is around 3.5 hours. The chicken is done when it’s tender enough to be easily pierced with a fork. You can cook it on LOW for 6-7 hours if that fits your schedule better, but the texture on HIGH is just perfection.
Step 5: About 30 minutes before the cooking time is up, it’s time to thicken the sauce. In a small separate bowl, make a slurry by whisking the cornstarch and cold water together until it’s completely smooth with no lumps. Take the lid off the slow cooker and slowly pour in the slurry, stirring constantly as you do so. The sauce will start to look cloudy at first—that’s normal.
Step 6: Put the lid back on and let it cook for the final 20-30 minutes. This is when the magic happens. The cornstarch will work its way through the sauce, absorbing liquid and turning it into a beautifully thick, glossy glaze that will cling to the chicken. When you open the lid, the sauce should coat the back of a spoon nicely.
Step 7: You’re almost there! Give everything one final, gentle stir. The chicken will be incredibly tender, so be careful not to break it up too much. Spoon the orange chicken into a serving bowl and get ready for the grand finale—the garnishes.
Step 8: Generously sprinkle the top with your thinly sliced green onions and a good pinch of sesame seeds. The green onions add a fresh, sharp bite, and the sesame seeds give a lovely little nutty crunch. Serve it immediately over a bed of fluffy rice to soak up all that amazing sauce.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in a sealed container.
- Reviving: Reheat gently with a splash of water or orange juice to loosen sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — Its delicate floral aroma and sticky texture are the perfect, simple base to let the bold orange chicken shine.
- Simple Stir-Fried Bok Choy — A quick garlic sauté provides a fresh, green, and slightly bitter contrast that cuts through the richness of the sauce.
- Vegetable Spring Rolls — They add a fantastic crispy element and are perfect for dipping into any extra sauce on the plate.
Drinks
- Iced Green Tea — Its clean, slightly bitter notes are incredibly refreshing and help balance the sweet and tangy profile of the dish.
- Off-Dry Riesling — A wine with a touch of sweetness and high acidity mirrors the flavors in the chicken and creates a beautiful pairing.
- Ginger Beer — The spicy kick of the ginger beer stands up to the strong flavors and cleanses the palate between bites.
Something Sweet
- Fortune Cookies — It’s a classic, fun finish that keeps the takeout theme going, plus you get a little message to ponder.
- Lychee Sorbet — This light, floral, and icy dessert is incredibly refreshing after a savory, sticky meal.
- Dark Chocolate Ginger Squares — The deep, bitter chocolate and spicy ginger are a sophisticated echo of the main course’s flavors.
Top Mistakes to Avoid
- Mistake
Crockpot Orange Chicken
Make easy Crockpot Orange Chicken with a sweet, tangy, sticky sauce. This slow cooker recipe is healthier than takeout and perfect for busy nights. Get the recipe!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
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1 cup orange juice (freshly squeezed is ideal, but a good bottled brand works too)
-
1/2 cup low-sodium soy sauce
-
1/3 cup honey
-
1/4 cup rice vinegar
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3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
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1 tsp orange zest
-
1/2 tsp crushed red pepper flakes (optional, for a little heat)
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2 tbsp cornstarch
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2 tbsp cold water
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2 green onions (thinly sliced, for garnish)
-
1 tbsp sesame seeds (for garnish)
Instructions
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First, get your chicken ready. Pat those boneless, skinless thighs dry with a paper towel—this helps the sauce stick better later. Then, cut them into roughly 1-inch chunks. You’ll notice they don’t have to be perfect; a rustic, uneven chop is totally fine and adds to the homemade charm. Place all the chicken pieces into the bowl of your slow cooker.01
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Now, let’s make that incredible sauce. In a medium-sized bowl, whisk together the orange juice, low-sodium soy sauce, honey, and rice vinegar. Keep whisking until the honey is fully dissolved and the mixture looks uniform. Then, stir in the minced garlic, your freshly grated ginger, the orange zest, and the red pepper flakes if you’re using them. Go ahead, take a little taste—it should be a powerful, balanced burst of sweet, salty, and tangy.02
-
Pour the sauce directly over the chicken in the slow cooker. Use a spoon or tongs to gently toss the chicken, making sure every piece gets coated in that lovely liquid. You want to see the chicken practically swimming in it at this stage. Place the lid on securely.03
-
Time to cook! Set your slow cooker to HIGH for 3 to 4 hours. I find the sweet spot is around 3.5 hours. The chicken is done when it’s tender enough to be easily pierced with a fork. You can cook it on LOW for 6-7 hours if that fits your schedule better, but the texture on HIGH is just perfection.04
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About 30 minutes before the cooking time is up, it’s time to thicken the sauce. In a small separate bowl, make a slurry by whisking the cornstarch and cold water together until it’s completely smooth with no lumps. Take the lid off the slow cooker and slowly pour in the slurry, stirring constantly as you do so. The sauce will start to look cloudy at first—that’s normal.05
-
Put the lid back on and let it cook for the final 20-30 minutes. This is when the magic happens. The cornstarch will work its way through the sauce, absorbing liquid and turning it into a beautifully thick, glossy glaze that will cling to the chicken. When you open the lid, the sauce should coat the back of a spoon nicely.06
-
You’re almost there! Give everything one final, gentle stir. The chicken will be incredibly tender, so be careful not to break it up too much. Spoon the orange chicken into a serving bowl and get ready for the grand finale—the garnishes.07
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Generously sprinkle the top with your thinly sliced green onions and a good pinch of sesame seeds. The green onions add a fresh, sharp bite, and the sesame seeds give a lovely little nutty crunch. Serve it immediately over a bed of fluffy rice to soak up all that amazing sauce.08
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