Crockpot Orange Chicken is a slow cooker meal with tender chicken thighs and a sweet, tangy orange sauce. The sauce is what makes this copycat recipe worth making: orange juice, soy sauce, honey, garlic, ginger, and rice vinegar come together while the chicken cooks. As it simmers, your kitchen will smell bright and savory, and the sauce will thicken around the chicken. I like making this recipe on busy days when I want a warm dinner ready with very little hands-on work.
Why You’ll Love This Crockpot Orange Chicken
- Simple ingredients: Chicken thighs, orange juice, soy sauce, and a few pantry staples create the sauce.
- Hands-off cooking: After browning the chicken and mixing the sauce, the slow cooker does most of the work.
- Tender chicken: Boneless, skinless chicken thighs stay juicy during the 4-6 hour cooking time.
- Complete meal: Serve the chicken over rice with steamed broccoli for an easy dinner.
- Good for leftovers: Extra chicken and sauce can be stored for another meal.
How to Make This Crockpot Orange Chicken
Start by browning the chicken thighs in a large skillet and seasoning them with salt and pepper. Mix the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger in a bowl. Move the chicken to the slow cooker, pour the sauce over it, and cook on low for 4-6 hours, or until the chicken is cooked through. Stir in a cornstarch slurry near the end to thicken the sauce, then serve with rice and broccoli.
Prep: | Cook: 4-6 hours | Total: | Servings:
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- Cooked rice for serving
- Steamed broccoli for serving
Directions
- Season the chicken thighs with salt and pepper.
- Brown the chicken in a large skillet over medium heat.
- In a bowl, combine the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
- Transfer the browned chicken to the slow cooker.
- Pour the orange sauce over the chicken.
- Cook on low for 4-6 hours, or until the chicken is cooked through.
- In a small bowl, mix the cornstarch and water to make a slurry.
- Stir the slurry into the slow cooker to thicken the sauce.
- Serve the orange chicken over cooked rice with steamed broccoli on the side.
How to Serve This Crockpot Orange Chicken
Serve Crockpot Orange Chicken over cooked white rice, brown rice, or another rice you enjoy. Spoon extra sauce over the top so the rice can soak it up.
Steamed broccoli adds a simple vegetable side and works well with the sweet and savory sauce. You can also serve the meal with a cold glass of water or iced tea.
This dish fits a casual weeknight dinner, but it also works when you are feeding several people. Set out the chicken, rice, and broccoli separately so everyone can build their own bowl.
How to Store This Crockpot Orange Chicken
Place leftover Crockpot Orange Chicken in an airtight container and refrigerate it within two hours. It can be kept in the fridge for 3 to 4 days.
Store the chicken and rice separately when possible. This helps the rice keep a better texture and makes reheating easier.
Reheat the chicken and sauce in a saucepan or microwave until hot throughout. Add a small amount of water if the sauce becomes too thick. Reheat only the amount you plan to eat.
Tips for Making This Crockpot Orange Chicken
- Brown the chicken in a single layer when possible so the pieces make good contact with the skillet.
- Season the chicken before browning so the salt and pepper coat the meat.
- Mix the sauce ingredients well before pouring them over the chicken.
- Make the cornstarch slurry in a separate bowl with water before stirring it into the slow cooker.
- Add the slurry after the chicken has cooked so the sauce can thicken near the end.
- Serve the chicken with plenty of sauce over the rice for the best texture.
Variations
- Ingredient swap: Use chicken breasts instead of chicken thighs if you prefer, while keeping the rest of the recipe the same.
- Add-in: Add sliced bell peppers or chopped green onions if you want extra vegetables or color.
- Different cooking method: For a non-slow-cooker option, cook the chicken and sauce in a skillet until the chicken is cooked through, then stir in the cornstarch slurry.
FAQs
Can I Make Crockpot Orange Chicken Ahead Of Time?
Yes, you can cook Crockpot Orange Chicken ahead of serving and refrigerate it in an airtight container. Reheat the chicken and sauce until hot throughout, adding a little water if the sauce is too thick.
Can I Use Chicken Breasts Instead Of Thighs?
Chicken breasts can be used as an option, although the recipe calls for boneless, skinless chicken thighs. Keep an eye on the chicken during cooking and make sure it is cooked through before serving.
Can I Freeze Orange Chicken?
The cooked chicken and sauce can be frozen in an airtight, freezer-safe container. Thaw it in the refrigerator before reheating, then warm it until hot throughout.
Can I Double This Recipe?
You can double the ingredients if your slow cooker has enough room to hold the chicken and sauce without filling it too high. The chicken should have enough space for the sauce to surround the pieces.
How Do I Know When The Chicken Is Done?
The chicken is ready when it is cooked through after cooking on low for 4-6 hours. Check the thickest piece before serving, and continue cooking if the center is not done.
Crockpot Orange Chicken
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Thickening the sauce
- 1 tablespoon cornstarch Mix with water to create a slurry.
- 1 tablespoon water
Seasoning and Serving
- to taste salt and pepper Season the chicken before browning.
- as needed cooked rice For serving.
- as needed steamed broccoli For serving.
Method
Preparation
- Season the chicken thighs with salt and pepper.
- Brown the chicken in a large skillet over medium heat.
- In a bowl, combine the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
- Transfer the browned chicken to the slow cooker.
- Pour the orange sauce over the chicken.
Cooking
- Cook on low for 4-6 hours, or until the chicken is cooked through.
- In a small bowl, mix the cornstarch and water to make a slurry.
- Stir the slurry into the slow cooker to thicken the sauce.
Serving
- Serve the orange chicken over cooked rice with steamed broccoli on the side.