Savory Slow Cooker Orange Chicken

If you ask me, orange chicken from scratch is way better than takeout.

This Asian-inspired slow cooker dish brings together tender pieces of chicken in a sweet and tangy orange sauce that’s just the right amount of sticky. The sauce combines simple ingredients like orange juice, soy sauce, and a touch of brown sugar.

It’s made hands-off in your slow cooker, letting the chicken soak up all those good flavors while you go about your day. A quick cornstarch slurry at the end gives you that classic thick sauce we all love.

It’s a family-friendly meal that tastes like it came from a restaurant, perfect for busy weeknights when you’re craving Chinese food.

What Kind of Chicken Should I Use?

For this slow cooker orange chicken, both chicken breast and chicken thighs will work great, though thighs tend to stay a bit more juicy during the long cooking process. If you’re using chicken breast, just make sure not to cut the pieces too small, as they can dry out more easily – stick to that 1.5-inch size mentioned in the recipe. The most important thing is to start with boneless, skinless pieces since the skin won’t crisp up in a slow cooker anyway and could make the sauce too greasy. When you’re at the store, look for chicken that’s pink in color without any gray spots, and try to choose pieces that are all roughly the same size so they cook evenly.

Options for Substitutions

This orange chicken recipe is pretty adaptable – here are some handy swaps if you need them:

• Cornflour: You can use regular all-purpose flour or potato starch instead of cornflour. If using flour, you might need a bit more to get the same thickening power.
• Orange juice and zest: Fresh is best, but you can use store-bought orange juice in a pinch. If you don’t have fresh orange zest, add 1-2 drops of orange extract to boost the citrus flavor.
• White sugar and honey: Brown sugar can replace white sugar for a deeper flavor. Maple syrup or agave nectar work well instead of honey.
• Rice vinegar: Apple cider vinegar or white wine vinegar can step in for rice vinegar – just use a little less as they’re slightly stronger.
• Sesame oil: This gives a distinct flavor that’s hard to replace, but if you must, use a neutral oil and add a sprinkle of toasted sesame seeds at the end.
• Fresh ginger: If fresh ginger isn’t available, use 1/4 teaspoon ground ginger instead. It won’t be exactly the same, but it’ll work in a pinch.
• Soy sauce: Tamari is already listed as an alternative, but coconut aminos work too if you need a soy-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker orange chicken is skipping the initial coating and browning step – taking those extra 10 minutes to coat the chicken in cornflour and brown it creates a protective layer that keeps the meat tender and helps the sauce stick better. Another common error is lifting the slow cooker lid too often during cooking, which releases essential heat and can add 15-20 minutes to your cooking time for each peek. The sauce consistency can make or break this dish – if it’s too thin at the end of cooking, mix 1 tablespoon each of cornflour and cold water, stir it in, and cook on high for an additional 15 minutes with the lid off. For the freshest citrus flavor, don’t add all the orange zest at the beginning – reserve half to stir in during the last 30 minutes of cooking, and make sure to taste and adjust the sauce’s sweet-tangy balance before serving.

What to Serve With Orange Chicken?

Since this sweet and tangy slow cooker orange chicken already comes with rice, you can round out your meal with some simple Asian-inspired sides. A quick stir-fry of broccoli or snap peas with garlic makes a perfect green veggie addition, while steamed edamame adds a fun finger food element that kids love. For a complete takeout-style experience at home, try serving it with some vegetable spring rolls or a crunchy Asian slaw dressed with rice vinegar and sesame oil. If you want to keep it super simple, steamed baby bok choy or basic cucumber salad works great too!

Storage Instructions

Keep Fresh: Let your orange chicken cool down completely, then transfer it to an airtight container. It’ll stay good in the fridge for up to 4 days. The sauce might thicken a bit in the fridge, but that’s totally normal!

Freeze: This orange chicken is perfect for freezing! Place it in a freezer-safe container or bag, and it’ll keep well for up to 3 months. I like to freeze it in individual portions – it makes weeknight dinners super easy. Just remember to freeze the chicken and sauce separately from any rice you plan to serve it with.

Reheat: To warm up your orange chicken, pop it in the microwave for 1-2 minutes, stirring halfway through. You can also heat it in a pan over medium heat. If the sauce seems too thick, just add a splash of water or orange juice while reheating. For frozen portions, thaw overnight in the fridge before reheating.

Preparation Time	15-20 minutes
Cooking Time	105-120 minutes
Total Time	120-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 120-130 g
• Fat: 50-60 g
• Carbohydrates: 160-180 g

Ingredients

• 1/4 cup cornflour
• 1 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 1.5 pounds boneless, skinless chicken pieces, cut to 1.5-inch sizes
• 2 tablespoons cooking oil
• 1 tablespoon orange peel zest
• 3/4 cup fresh orange juice
• 1/4 cup white sugar
• 3 tablespoons honey
• 1 tablespoon cornflour
• 1 tablespoon light soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 garlic cloves, finely chopped
• 1 teaspoon asian sesame oil
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon crushed red chili flakes
• Cooked rice
• White sesame seeds for garnish
• Sliced green onions for garnish
• Orange wedges for serving

Step 1: Coat the Chicken

In a gallon-sized zip-top bag, mix together cornstarch, salt, and pepper.

Add the chicken pieces to the bag, seal it tightly, and shake until the chicken is evenly coated with the mixture.

Step 2: Cook the Chicken

Heat oil in a large nonstick skillet over medium-high heat until shimmering, which takes about 3 minutes.

Cook the coated chicken in batches, ensuring not to overcrowd the pan.

Cook each piece approximately 2 minutes per side.

Note that the chicken might not brown, but the cornstarch coating will become crispy and dry.

The chicken won’t be fully cooked at this stage, which is fine.

Transfer the chicken to a 4-quart slow cooker and repeat with any remaining pieces.

Step 3: Prepare and Add the Sauce

In a medium bowl, combine all sauce ingredients and whisk together.

Pour the sauce over the chicken in the slow cooker.

Cover and cook until the chicken reaches an internal temperature of 165°F.

Use the LOW setting for 1 1/2 to 2 hours or the HIGH setting for 45 minutes to 1 hour.

Step 4: Thicken the Sauce

Once the chicken is done, use a slotted spoon to transfer it to a bowl.

Pour the sauce into a large skillet and bring it to a boil over medium-high heat.

Cook until the sauce reduces by half and thickens enough to coat the back of a spoon, roughly about 7 minutes.

Add the chicken back into the skillet with the sauce and toss everything together to coat the chicken evenly.

Step 5: Serve

To serve, spoon the chicken and sauce over cooked rice.

Sprinkle with sesame seeds and sliced scallions for garnish.

Add orange slices on the side, if you desire a fresh, citrusy contrast.