You’ll love this Slow Cooker Orange Chicken—made with chicken thighs, it’s bursting with sweet citrusy, garlicky goodness, just the right amount of spice, and a rich, sticky sauce that rivals any takeout spot.
I’ll admit it—I completely forgot how convenient my Crock-Pot was for a few years. It just sat there, collecting dust while I got caught up in quick stovetop meals. But now, I’m making up for lost time.
There’s something magical about tossing a handful of ingredients into a slow cooker and coming back a few hours later to a meal such as my Crock-Pot Chicken and Potatoes or Crock-Pot Ham and Scalloped Potatoes that tastes like you put in way more effort than you actually did.
Plus, this Slow Cooker Orange Chicken is made with simple pantry ingredients, and way more budget-friendly than ordering delivery.
Jump to:
- Why I love this recipe (and you will, too!)
- Ingredient notes and substitutions
- How to make this recipe for Slow Cooker Orange Chicken
- Serving and menu suggestions
- Recipe variations
- How to store and reheat leftovers
- Recipe FAQs
- Top tips to ensure this recipe turns out perfectly
- More slow cooker and Crock-Pot recipes
- 📋 Recipe:
Why I love this recipe (and you will, too!)
- Set it and forget it. The slow cooker does all the heavy lifting, so you can get on with your day while dinner simmers to perfection.
- Like my Sweet and Sour Chicken, it’s better than takeout. There are no mystery ingredients or excessive oil—just fresh, wholesome flavors that come together in the most delicious way.
- Meal prep perfection. This dish reheats beautifully, making it an excellent option for leftovers or doubling the batch for extra meals.
Ingredient notes and substitutions
Below are my notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.
- Chicken thighs: juicier and more flavorful than chicken breasts, but feel free to swap if you prefer leaner meat.
- Orange juice: freshly squeezed gives the best flavor, but store-bought works if you’re short on time. Just choose one without added sugar.
- Honey: balances the tartness of the orange juice while adding a subtle sweetness.
- Soy sauce: regular or if you prefer, opt for low-sodium soy sauce to control the salt level.
- Red pepper flakes: optional, but they add a nice kick. Adjust based on your spice preference.
- Cornstarch: helps coat the chicken for that takeout-style texture and thickens the sauce.
How to make this recipe for Slow Cooker Orange Chicken
- Cut two pounds of boneless chicken thighs into bite-sized pieces. Season with a teaspoon of salt and a half teaspoon of pepper, then toss in a quarter cup of cornstarch until evenly coated.
- Heat two tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for two to three minutes per side until lightly golden. It will not be cooked through at this point. Transfer to the slow cooker.
- In a bowl, whisk together one and a half cups orange juice, a quarter cup of soy sauce, a half cup of honey, two tablespoons rice vinegar, two cloves of minced garlic, a half tablespoon ground ginger, a half teaspoon of red pepper flakes, and the zest of one orange. Pour over the chicken and stir to coat.
- Place a double layer of paper towels over the bowl, then add the lid. Make sure the paper towels don’t touch the food. They will catch the condensation on the lid, preventing it from dripping back down and making the sauce watery. Cover and cook on low for four to five hours or high for two to three hours, stirring every hour or so. The chicken is done when it reaches 165°F as measured by an instant-read meat thermometer inserted in the thickest piece.
- To thicken the sauce before serving, about 30 minutes before the dish is done, whisk together one tablespoon cornstarch plus one tablespoon water. Add it to the slow cooker and stir it in. Let it cook until the sauce thickens.
- Serve and enjoy! Spoon over rice or noodles. Optional, garnish with sesame seeds and sliced green onions.
Serving and menu suggestions
I like to serve this Slow-Cooker Orange Chicken with some of my other Asian-inspired recipes, such as my Chicken Lettuce Wraps, Homemade Fried Rice, Broccoli Slaw with Ramen Noodles, and easy Chicken Egg Rolls.
Recipe variations
- Add a teaspoon of sriracha or extra red pepper flakes to make spicy orange chicken.
- After slow cooking, place the chicken under the broiler for 2-3 minutes to caramelize the sauce.
- To make it gluten-free, swap soy sauce for tamari or coconut aminos.
- Add an extra teaspoon of orange zest for more vibrant citrus flavor.
How to store and reheat leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- This dish reheats well, making it perfect for meal prep. To reheat it, warm in the microwave for a minute or two, or in a skillet over medium heat until heated through.
Recipe FAQs
Yes. Just note that chicken breasts tend to dry out faster, so check for doneness around the 3.5-hour mark on low.
Absolutely. Prep everything the night before and store it in the fridge. Just dump it into the slow cooker when ready to cook.
If your sauce is too thin, let it cook uncovered for the last 20 minutes or add a bit more cornstarch slurry.
Crock-Pot is a brand of slow cooker. You can use either in this recipe.
Top tips to ensure this recipe turns out perfectly
- Searing the chicken is a must. It locks in flavor and gives it a more authentic takeout-style texture.
- Taste the sauce before you add it to the slow cooker to adjust any seasonings. To make it sweeter, add more honey or a little brown sugar. Increase the amount of ginger for more ginger flavor. Or, for more heat, add extra red pepper flakes.
- Don’t overcook. Check the chicken around the 4-hour mark on low or 2-hour mark on high to ensure it stays tender.
More slow cooker and Crock-Pot recipes
Try this recipe tonight, or save it to Pinterest for later. This slow cooker orange chicken is a game-changer for busy weeknights, meal prep, or when you’re just craving a comforting, homemade version of your favorite takeout.
When you make it, please let me know how it turns out in the comments below, and by giving it a star rating.
If you loved it, don’t forget to share it with your friends!
📋 Recipe:
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Easy Slow Cooker Orange Chicken Recipe – Better Than Takeout
Equipment
- Crock-Pot or slow cooker
Ingredients
- 2 pounds boneless chicken thighs cut into bite-sized pieces
- ¼ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 ½ cups cup orange juice freshly squeezed if possible
- ¼ cup soy sauce
- ½ cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- ½ tablespoon ground ginger
- ½ teaspoon red pepper flakes
- Zest of 1 orange
- 1 tablespoon cornstarch + 1 tablespoon water mixed
- Sesame seeds garnish
- Green Onions sliced for garnish
Instructions
- Cut two pounds of boneless chicken thighs into bite-sized pieces. Season with a teaspoon of salt and a half teaspoon of pepper, then toss in a quarter cup of cornstarch until evenly coated.
- Heat two tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for two to three minutes per side until lightly golden. It will not be cooked through at this point. Transfer to the slow cooker.
- In a bowl, whisk together one and a half cups orange juice, a quarter cup of soy sauce, a half cup of honey, two tablespoons rice vinegar, two cloves of minced garlic, a half tablespoon ground ginger, a half teaspoon of red pepper flakes, and the zest of one orange. Pour over the chicken and stir to coat.
- Place a double layer of paper towels over the bowl, then add the lid. Make sure the paper towels don’t touch the food. They will catch the condensation on the lid, preventing it from dripping back down and making the sauce watery. Cover and cook on low for four to five hours or high for two to three hours, stirring every hour or so. The chicken is done when it reaches 165°F as measured by an instant-read meat thermometer inserted in the thickest piece.
- To thicken the sauce before serving, about 30 minutes before the dish is done, whisk together one tablespoon cornstarch plus one tablespoon water. Add it to the slow cooker and stir it in. Let it cook until the sauce thickens.
- Serve and enjoy! Spoon over rice or noodles. Optional, garnish with sesame seeds and sliced green onions.
Sharon Rigsby
This recipe is one of my favorites because it’s a simple slow cooker chicken recipe using chicken thighs—perfect for meal prep, busy nights, or a crock pot meal.