Introduction
This Easy Crockpot Orange Chicken Recipe delivers the sweet, tangy, and savory flavors you crave without the hassle. Simply toss the ingredients in your slow cooker and let it work its magic. The result is tender, juicy chicken in a glossy, irresistible orange sauce that truly is better than takeout. For another simple, comforting chicken dish, try this Hearty Bokchoy Chicken Soup Recipe.
Ingredients
This Asian Crockpot Orange Chicken recipe combines sweet, tangy, and savory flavors with tender, juicy chicken for an effortless meal that tastes like takeout.
- 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
- 1/3 cup cornstarch
- 4 tbsp olive oil
- 1 1/2 cups orange marmalade (one 16 oz jar)
- 1/2 cup reduced-sodium soy sauce
- 2 tbsp white vinegar
- 1 tsp sesame oil
- 1 tsp ground ginger
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1 tsp sesame seeds
- Additional sesame seeds, for garnish
- Chopped scallions, for garnish
Timing
| Prep Time | 15 minutes |
| Cook Time | 3 hours on LOW |
| Total Time | 3 hours 15 minutes |
Context: This Asian Crockpot Orange Chicken is about 20% faster than similar recipes that require frying or multiple stove steps, thanks to the slow cooker doing most of the work.
Step-by-Step Instructions
Step 1 — Prepare the Chicken
Cut 2 pounds of boneless, skinless chicken thighs (or breasts) into 1-inch bite-sized pieces. Pat the chicken completely dry with paper towels. This step is crucial for achieving a better sear and preventing the sauce from becoming watery.
Step 2 — Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the chicken pieces for 1-2 minutes per side until they develop a golden-brown crust. You don’t need to cook them through. This step adds deep flavor to your final Asian Crockpot Orange Chicken.
Step 3 — Make the Orange Sauce
In a medium bowl, whisk together 1 cup of orange juice, ½ cup of soy sauce (or tamari), ⅓ cup of honey (or brown sugar), 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil. For a spicy kick, add 1 teaspoon of sriracha or red pepper flakes.
Step 4 — Combine in the Slow Cooker
Transfer the seared chicken to your crockpot. Pour the prepared orange sauce over the chicken, ensuring all pieces are coated. Gently stir to combine. Do not add any extra liquid, as the chicken and sauce will create plenty as it cooks.
Step 5 — Cook Low and Slow
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to shred easily with a fork. Avoid overcooking, especially on HIGH, to keep the chicken juicy.
Step 6 — Create the Cornstarch Slurry
About 30 minutes before serving, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl until completely smooth. This slurry will thicken the sauce to a glossy, restaurant-style consistency.
Step 7 — Thicken the Sauce
Stir the cornstarch slurry into the crockpot. Replace the lid and continue cooking on HIGH for 20-30 minutes, or until the sauce has thickened to your liking. Stir once halfway through to prevent clumping.
Step 8 — Garnish and Serve
Turn off the crockpot. Stir in 1 teaspoon of orange zest to brighten the flavor. Garnish your Asian Crockpot Orange Chicken with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.
Nutritional Information
| Calories | ~380 kcal |
| Protein | ~28 g |
| Carbohydrates | ~42 g |
| Fat | ~10 g |
| Fiber | ~2 g |
| Sodium | ~850 mg |
| Vitamin C | ~35% DV |
Note: These are approximate values for one serving of Asian Crockpot Orange Chicken. Actual nutrition can vary based on specific brands and ingredient measurements.
Healthier Alternatives
This Asian Crockpot Orange Chicken is wonderfully adaptable. Here are easy swaps to tailor it to your dietary needs without sacrificing flavor.
- Chicken Thighs for Breast — For a juicier, more flavorful result, use boneless, skinless chicken thighs. They hold up beautifully to the long cook time.
- Cauliflower Rice for White Rice — A perfect lower-carb alternative that soaks up the tangy orange sauce just as well.
- Tamari or Coconut Aminos for Soy Sauce — Use tamari for a gluten-free version, or coconut aminos for a soy-free, lower-sodium option with a slightly sweeter note.
- Honey or Maple Syrup for Brown Sugar — These natural sweeteners can be used one-for-one to create a refined sugar-free version.
- Arrowroot Powder for Cornstarch — An excellent one-to-one substitute for thickening the sauce, making it a cleaner, grain-free option.
- Fresh Orange Zest & Juice for Bottled — Using fresh oranges intensifies the bright, citrus flavor and avoids any additives.
- Extra Veggies for Volume — Stir in bell peppers, broccoli, or snap peas during the last hour of cooking to boost nutrients and fiber.
- Bake or Air Fry Instead of Frying — For a lighter version, skip dredging and frying. Simply add raw chicken to the sauce and cook, then broil or air fry the finished dish for a few minutes to crisp it up.
Serving Suggestions
- Serve your Asian Crockpot Orange Chicken over a bed of fluffy jasmine or white rice to soak up the delicious sauce.
- For a lighter option, pair it with cauliflower rice or a crisp Asian slaw made with shredded cabbage and carrots.
- Steamed broccoli, snap peas, or bok choy make excellent vegetable sides that complement the sweet and tangy flavors.
- This dish is perfect for casual weeknight dinners, potlucks, or game-day gatherings where easy, crowd-pleasing food is key.
- For a more formal presentation, garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds.
- Turn it into lettuce wraps by spooning the tender chicken and sauce into crisp butter or romaine lettuce leaves.
- Leftover Asian Crockpot Orange Chicken is fantastic stuffed into tortillas for quick fusion burritos or lunch wraps the next day.
The slow cooker method ensures the chicken is incredibly tender, making this a versatile centerpiece for any meal.
Common Mistakes to Avoid
- Mistake: Adding the orange juice too early, which can curdle and turn bitter during the long cook. Fix: Stir in fresh orange juice and zest during the last 30 minutes for a bright, fresh flavor.
- Mistake: Using only soy sauce for saltiness, making the sauce one-dimensional. Fix: Build a balanced umami base with a mix of soy sauce, hoisin, and a splash of rice vinegar.
- Mistake: Skipping the cornstarch slurry, resulting in a thin, watery sauce. Fix: Always thicken the sauce at the end with a cornstarch-water mixture for a glossy, restaurant-quality glaze.
- Mistake: Overcrowding the chicken, leading to uneven cooking and steaming instead of browning. Fix: Sear chicken in batches before adding to the crockpot to develop crucial flavor and texture.
- Mistake: Cooking on high heat for the entire time, which can make the chicken dry and stringy. Fix: Opt for low and slow (6-8 hours on low) for tender, fall-apart chicken that absorbs the sauce.
- Mistake: Neglecting to taste and adjust seasoning at the end. Fix: Always do a final taste test, balancing sweet, salty, and acidic notes with a pinch of sugar or squeeze of lime.
- Mistake: Using only dried spices, missing the aromatic punch of fresh aromatics. Fix: Add fresh ginger and garlic in the last hour to preserve their vibrant, pungent kick.
- Mistake: Forgetting to remove the skin from chicken thighs, leaving you with a greasy, unappealing sauce. Fix: Take a moment to trim excess fat and skin for a cleaner, more refined dish.
Storing Tips
- Fridge: Cool your Asian Crockpot Orange Chicken completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
- Freezer: For longer storage, freeze the cooled chicken and sauce in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat portions in a saucepan over medium-low heat, stirring occasionally, or in the microwave until steaming hot throughout. Ensure the internal temperature reaches 165°F (74°C) for food safety.
For best results, store the sauce and chicken together to prevent the meat from drying out. If the sauce seems too thick after storage, stir in a splash of water or orange juice while reheating.
Conclusion
This Asian Crockpot Orange Chicken is the perfect way to enjoy a classic takeout favorite with minimal effort. For more easy, flavorful meals, try our Teriyaki Chicken and Rice Bowls Recipe or Crockpot Beef Bites & Potatoes Recipe. Give this recipe a try and let us know what you think in the comments!
PrintIrresistible Crockpot Orange Chicken – Alrightwithme
Ingredients
- 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
- 1/3 cup cornstarch
- 4 tbsp olive oil
- 1 1/2 cups orange marmalade (one 16 oz jar)
- 1/2 cup reduced-sodium soy sauce
- 2 tbsp white vinegar
- 1 tsp sesame oil
- 1 tsp ground ginger
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1 tsp sesame seeds
- Additional sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions
FAQs
Can I make this Asian Crockpot Orange Chicken with frozen chicken?
Yes, you can use frozen chicken. For food safety, ensure the chicken reaches a safe internal temperature of 165°F. The cooking time will be longer, so plan for an extra hour or more.
How can I thicken the sauce for my Asian Crockpot Orange Chicken?
To thicken the sauce, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the crockpot during the last 30 minutes of cooking. This creates a glossy, thick sauce that perfectly coats the chicken.
What should I serve with this Asian Crockpot Orange Chicken?
This dish pairs wonderfully with steamed white rice or fried rice to soak up the delicious sauce. For a complete meal, add a simple side of steamed broccoli or snap peas. This Asian Crockpot Orange Chicken is a versatile and satisfying main course.
