Crockpot Orange Chicken Recipe

Picture this: tender bites of chicken, perfectly cooked in your slow cooker, swimming in a glossy, sweet-tangy, and ever-so-slightly spicy orange sauce. That’s Crockpot Orange Chicken – the weeknight hero that delivers all the flavor of your favorite takeout, but made in your own kitchen with just a handful of ingredients. Each mouthful combines citrus brightness, savory soy, a gentle ginger kick, and just the right pop of heat. You won’t believe how simple and delicious homemade Crockpot Orange Chicken can be!

Ingredients You’ll Need

You only need a few pantry staples and some fresh chicken to let the signature flavors of Crockpot Orange Chicken shine. Each ingredient brings something unique – from the golden marmalade for sweetness to the soy sauce for savoriness and depth. Here’s everything you’ll need, plus a tip for each.

• Chicken breast: Cut into bite-size pieces for quick, even cooking and juicy results in every bite.
• Orange marmalade: This is the star of the sauce! It gives sweetness, orange flavor, and a beautiful glaze.
• Ketchup: Adds a tangy, tomato-rich undertone that balances the marmalade perfectly.
• Brown sugar: Just a touch deepens the caramelized flavor and complements the citrus.
• Rice wine vinegar: A subtle acid that brightens the overall dish without overpowering the other flavors.
• Low sodium soy sauce: Use the low sodium variety to control salt levels—this gives savoriness and color.
• Fresh ginger (or dried): Opt for grated fresh for zing, but dried works in a pinch for warmth and complexity.
• Red pepper flakes: Adjust to your spice tolerance; start low, or add a bit more for a subtle kick.
• Water: Needed to blend into the cornstarch for the perfect sauce consistency.
• Cornstarch: The secret to a luscious, thick sauce that clings to every piece of chicken.
• White sesame seeds (optional): For just a touch of nutty crunch and beautiful finishing touch.
• Chopped green onion (optional): Freshness, color, and a mild onion flavor round out the dish.

How to Make Crockpot Orange Chicken

Step 1: Add the Chicken to the Crockpot

Start by cutting your chicken breasts into bite-size pieces. This makes the chicken ultra-tender and ensures it soaks up every drop of that citrusy sauce. Spread the pieces evenly in the bottom of your crockpot – no need to sear or pre-cook!

Step 2: Mix the Orange Sauce

In a medium bowl, combine your orange marmalade, ketchup, brown sugar, rice wine vinegar, soy sauce, fresh ginger, and red pepper flakes. Stir everything together until thoroughly blended. You’ll see the marmalade dissolve into the ketchup, creating a glossy, fragrant sauce base that’s vibrant and tempting even before it cooks.

Step 3: Pour Sauce Over Chicken

Pour the sauce mixture evenly over the chicken pieces in the crockpot. Give it a gentle stir to coat every piece, making sure those flavors will soak into the meat as it cooks. Place the lid on your crockpot and get ready for magic!

Step 4: Slow Cook to Perfection

Set the crockpot for 4 hours on low or 2 hours on high, depending on your timing preference. While you go about your day, the Crockpot Orange Chicken will fill your kitchen with the most mouthwatering aroma – sweet citrus and warm ginger notes are pure anticipation!

Step 5: Finish with Cornstarch Slurry

About 10 minutes before the chicken is ready, whisk together water and cornstarch in a small bowl. Pour this slurry into the crockpot (switch to high if you were cooking on low), give it a gentle stir, and replace the lid. This step transforms your sauce from thin to luscious and glossy, the way Crockpot Orange Chicken should be!

Step 6: Serve and Enjoy

Serve your Crockpot Orange Chicken over steaming white rice. Be sure to spoon plenty of that extra sauce over the top. Sprinkle with sesame seeds and chopped green onion, if using. Prepare to impress at the dinner table!

How to Serve Crockpot Orange Chicken

Garnishes

A finishing touch of white sesame seeds brings a little nutty crunch to each bite, while a scattering of fresh chopped green onion adds color and a burst of mild onion flavor. For real wow factor, try using both – it’s the kind of detail that makes your Crockpot Orange Chicken look as good as it tastes.

Side Dishes

Fluffy steamed jasmine or basmati rice is a classic accompaniment, perfectly absorbing every drop of that irresistible sauce. For a lighter touch, serve alongside steamed broccoli, snap peas, or a crunchy Asian-style slaw. Even cauliflower rice works beautifully for a low-carb twist!

Creative Ways to Present

For a fun spin, pile Crockpot Orange Chicken into lettuce cups for a fresh, hand-held appetizer. Or spoon it over stir-fried vegetables for a colorful, one-bowl meal. You can even use leftovers in a wrap or served cold on a vibrant salad – the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Let your Crockpot Orange Chicken cool to room temperature, then store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making leftovers just as crave-worthy the next day!

Freezing

This dish freezes beautifully. Spoon cooled chicken and sauce into freezer-safe bags or containers, label, and stash away for up to three months. Thaw in the refrigerator overnight before reheating for best texture.

Reheating

To reheat, gently warm the chicken and sauce in a skillet over medium-low heat, stirring occasionally until heated through. You can also use the microwave – cover loosely and heat in one-minute bursts, stirring between each, to avoid overcooking.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will make Crockpot Orange Chicken even juicier and more flavorful. Just cut them into bite-size pieces as you would with breasts, and follow the same instructions.

What if I don’t have orange marmalade?

You can substitute with apricot preserves or a mixture of orange juice and a little extra brown sugar, but true Crockpot Orange Chicken really shines with real orange marmalade for maximum flavor and sauce texture.

Is this dish very spicy?

Crockpot Orange Chicken is generally mild with just a whisper of heat from the red pepper flakes. If you love things spicier, don’t be shy about tossing in extra flakes or even a dash of sriracha for added heat.

Can I make this in advance for a party?

Definitely! You can prepare it a day ahead and gently reheat before serving. In fact, the flavors will meld even more overnight, making it possibly even tastier the next day.

What’s the best way to thicken the sauce?

Don’t skip the cornstarch slurry step! Mixing cornstarch with water and adding it at the end creates the glossy, clingy sauce signature to Crockpot Orange Chicken. If you want it even thicker, let it simmer a few extra minutes after adding the slurry.

Final Thoughts

If you crave a bright, comforting dinner that’s big on flavor and low on effort, Crockpot Orange Chicken is your new weeknight secret weapon. Give it a try – you’ll be amazed at how irresistible, simple, and joyfully homemade this takeout-favorite can be!

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