Crockpot Orange Chicken

This is my tried-and-true recipe for making Crockpot Orange Chicken with tender chicken pieces in a sweet and tangy citrus sauce. With just a few ingredients including fresh orange juice and garlic and ginger you get deeply flavored chicken coated in a glossy orange glaze. It’s pure comfort food and the kind of dinner that makes the whole house smell incredible.

What I love most about this recipe is how minimalist it is without any complicated preparation or frying or long ingredient lists and still it turns out unbelievably tender and flavorful. Simple ingredients let the bright orange flavor of the chicken shine.

Every time I make this Crockpot Orange Chicken for friends or family it’s gone before I can even get a second helping! The combination of juicy chicken and sticky citrus sauce makes it perfect for serving over fluffy rice when everyone wants a homemade dinner that tastes just as satisfying as takeout.

Ingredients

Here is what I use for this recipe :

• Boneless skinless chicken breasts: Cut into irregular bite-sized pieces about 1 inch wide so the chicken cooks evenly and absorbs the sweet orange sauce while remaining tender.
• Fresh orange juice: Provides the main citrus flavor and natural sweetness while creating the liquid base that keeps the chicken moist during slow cooking.
• Orange marmalade: Adds concentrated orange flavor and sweetness while helping the finished sauce develop a glossy texture.
• Low-sodium soy sauce: Balances the sweet citrus ingredients with savory depth and gives the glaze a warm amber color.
• Rice vinegar: Adds gentle acidity that brightens the orange flavor and prevents the finished sauce from becoming overly sweet.
• Garlic: Adds aromatic savory flavor that blends into the citrus sauce as the chicken slowly cooks.
• Fresh ginger: Provides a warm and slightly spicy flavor that complements the orange glaze.
• Cornstarch: Thickens the cooking liquid into a smooth glaze that clings to the cooked chicken rather than pooling beneath it.
• Cold water: Combines with the cornstarch to create a smooth slurry that thickens the sauce without forming lumps.
• Cooked white rice: Provides a fluffy and neutral base for serving the orange chicken while absorbing the extra sauce.
• Green onions: Add a fresh green finish and a mild onion flavor that balances the rich citrus glaze.
• Sesame seeds: Provide a subtle nutty flavor and delicate texture contrast when sprinkled over the finished chicken.

Tools I Use :

• 4 to 6 quart slow cooker: Slowly cooks the chicken in the orange sauce at a controlled low temperature and helps the meat remain tender while the flavors combine.
• Wooden cutting board: Provides a stable food preparation area for cutting raw chicken into appropriately sized pieces.
• Sharp kitchen knife: Cuts the chicken into bite-sized pieces and prepares the garlic and ginger and green onions.
• Medium mixing bowl: Holds the orange juice and marmalade and remaining sauce ingredients while they are combined.
• Small mixing bowl: Allows the cornstarch and cold water to combine into a smooth slurry before entering the hot sauce.
• Measuring cups and spoons: Measure the liquid and dry ingredients accurately so the citrus sauce maintains the intended balance and thickness.
• Whisk: Blends the orange sauce ingredients and breaks up thicker marmalade pieces before cooking.
• Silicone spoon: Gently moves and coats the cooked chicken without unnecessarily breaking the tender pieces.
• Instant-read food thermometer: Verifies that the chicken has reached an internal temperature of 165°F before serving.
• Rice cooker or saucepan with lid: Prepares the white rice separately according to the rice package instructions before the finished chicken is served.
• White serving plates: Hold individual portions of cooked rice and glazed chicken for serving.

Instructions

Step 1: Cut the chicken into bite-sized pieces

Place the 1.5 pounds of boneless skinless chicken breasts on a clean cutting board and cut them into bite-sized pieces about 1 inch wide. Keep the pieces reasonably similar in thickness while allowing their shapes to remain naturally irregular so they cook at approximately the same rate. Spread the freshly cut chicken loosely across the board with small spaces and slight overlaps between the pieces. The chicken should still look completely raw with a pale pink surface and no seasoning or sauce.

Tip: Cut the chicken into similar thicknesses rather than identical shapes so every piece cooks evenly without losing its natural homemade appearance.

Step 2: Whisk the orange sauce together

Pour the orange juice into a medium mixing bowl and add the orange marmalade along with the soy sauce and rice vinegar. Add the minced garlic and grated ginger before whisking until the mixture becomes mostly smooth and evenly blended. The sauce should develop a warm golden-orange color with darker amber tones from the soy sauce. Small pieces of orange peel from the marmalade and tiny garlic and ginger flecks should remain visible throughout the liquid.

Tip: Stir the marmalade until its larger pieces break apart so the sauce distributes evenly and develops a consistent sweet citrus flavor.

Step 3: Coat the chicken with orange sauce

Transfer all the raw chicken pieces into a 4 to 6 quart slow cooker and spread them loosely across the bottom. Pour the prepared orange sauce over the chicken and gently turn the pieces until their surfaces are coated with the citrus mixture. Arrange the pieces into a loose even layer rather than packing them tightly. Some pale chicken surfaces may remain visible above the orange liquid while the sauce collects naturally between the uneven pieces. Cover the slow cooker and cook on LOW for approximately 3 to 4 hours until the chicken reaches an internal temperature of 165°F.

Tip: Avoid overfilling the slow cooker and keep the chicken spread in a loose layer so the orange sauce circulates evenly during cooking.

Step 4: Slow cook until the chicken is tender

Allow the chicken to cook covered on LOW for approximately 3 to 4 hours. The exact cooking time depends on the slow cooker and the thickness of the chicken pieces so check that the largest pieces have reached a safe internal temperature of 165°F before continuing. The chicken should change from pale pink and firm to fully opaque and tender with light golden-orange surfaces. The sauce will become slightly darker and more translucent as the chicken releases its juices. Gently turn and redistribute the cooked pieces before thickening so the sauce reaches every piece.

Tip: Check the internal temperature early because chicken breasts can become dry if they remain in the slow cooker long after reaching 165°F.

Step 5: Thicken the orange glaze

In a small bowl stir the cornstarch and cold water together until the mixture is smooth and no dry powder remains. Pour the slurry into the hot orange sauce while gently stirring around and beneath the cooked chicken to distribute it evenly without breaking the tender pieces. Cover the slow cooker and switch to HIGH for approximately 15 to 20 minutes or until the sauce thickens and becomes glossy. Stir gently once more to coat the chicken in the sticky amber-orange glaze. The sauce should cling to each piece with small pools collecting between the chicken rather than appearing watery.

Tip: Always mix cornstarch with cold water before adding it to the hot sauce because dry cornstarch can form stubborn lumps.

Step 6: Serve the orange chicken over rice

Divide the 3 cups of cooked white rice among four serving plates using approximately 3/4 cup per portion. Spoon one quarter of the glazed chicken over each rice portion and allow some of the thick sauce to settle naturally into the rice. Finish each plate with one quarter of the thinly sliced green onions and sesame seeds. The finished chicken should have a glossy amber-orange coating with small golden-brown edges and naturally irregular shapes while the fluffy rice remains partially visible beneath the chicken. Serve immediately while the sauce is warm and sticky.

Tip: Spoon a little extra glaze over the rice just before serving so it absorbs the citrus flavor without becoming completely soaked.

Pro Tips

• Use chicken pieces with similar thicknesses and avoid cooking longer than necessary so the meat stays tender and juicy throughout.
• Fresh orange juice creates a bright natural citrus flavor while orange marmalade adds sweetness and helps produce a glossy finished glaze.
• For the best sauce consistency add the cornstarch slurry only after the chicken is fully cooked and allow enough time for thickening.
• Prepare the rice near the end of slow cooking so it stays fluffy and warm when the sticky orange chicken is ready to serve.

Storage Instructions

Allow leftover Crockpot Orange Chicken to cool slightly before transferring it to shallow airtight containers. Refrigerate within 2 hours of cooking and keep the chicken at 40°F or below. Properly stored leftovers will remain suitable for approximately 3 to 4 days. For convenient meal prep divide the glazed chicken into individual containers with cooked white rice. Keep the containers refrigerated and reheat only the portions needed for each meal. A little extra orange glaze helps keep the rice moist when reheated.

To freeze the chicken place cooled portions with their sauce in freezer-safe airtight containers and leave a little space for expansion. Freeze for up to 3 months for the best texture and flavor. Rice may be frozen separately in individual portions if desired. Thaw frozen chicken in the refrigerator overnight before reheating. Warm it in a saucepan over medium-low heat or microwave it in short intervals while stirring occasionally until the chicken reaches 165°F throughout. Add a small splash of water if the orange glaze becomes too thick during reheating.

Frequently Asked Questions

See You in the Kitchen

I hope you enjoy all the recipes I share with you including this delicious Crockpot Orange Chicken recipe with its tender chicken and sweet citrus glaze.

I hope you try it and enjoy it and rate it and share it with your friends and family!

Print