Crockpot Orange Chicken Recipe

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 delicious, and I barely have to lift a finger. Win! Then I pair it with chicken lo mein, chicken egg rolls, and fried rice for the full takeout experience.

What’s in this Slow Cooker Orange Chicken Recipe?

Just throw some chicken, and a few simple ingredients for the orange sauce, in the Crockpot to make this easy recipe!

Chicken: Use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Orange Juice: This adds a super fresh flavor to the orange chicken sauce. Freshly-squeezed or bottled juice both work. Rice Vinegar: This creates an acidic element. You can substitute Mirin or white wine vinegar. Soy Sauce: This adds a salty, umami flavor. Use a regular or low-sodium option. Brown Sugar: Adds a hint of deep, rich sweetness. Minced Onion: Use a dried minced onion seasoning. This is an easier way to add a more concentrated flavor. Orange Zest: If you’re using bottled orange juice, feel free to skip the zest–but it adds an extra kick of brightness! Sriracha: This adds a nice bit of heat. Feel free to swap in other types of chili sauce or paste, or hot sauce. Garlic: Fresh garlic will give you the best flavor! Cornstarch: This thickens up the sauce, and helps it to adhere to the chicken. Ginger: Use fresh-grated ginger for the best flavor.

How to Store and Reheat

Store Crockpot orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, until fully warmed through.

How to Freeze

Freeze slow cooker orange chicken in a freezer-safe container or resealable bag, and freeze for up to 3 months. Defrost in the fridge before reheating.

Note

I add cornstarch to the orange chicken sauce from the start to help it thicken up in the 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.