Name: Slow Cooker Orange Chicken
Prep time: 5 min
Cook time: 5 h
Total time: PT-488557H11M2S
Cuisine: Chinese‑inspired
Ingredients: 2 lb boneless skinless chicken breasts :contentReference[oaicite:0]{index=0}; 1 cup chicken broth :contentReference[oaicite:1]{index=1}; ½ cup freshly squeezed orange juice :contentReference[oaicite:2]{index=2}; ¼ cup brown sugar :contentReference[oaicite:3]{index=3}; ¼ cup honey :contentReference[oaicite:4]{index=4}; ½ cup seasoned rice vinegar :contentReference[oaicite:5]{index=5}; ½ cup soy sauce :contentReference[oaicite:6]{index=6}; 2 cloves garlic, minced :contentReference[oaicite:7]{index=7}; 1–2 Tbsp orange zest :contentReference[oaicite:8]{index=8}; 1 tsp red pepper flakes (or to taste) :contentReference[oaicite:9]{index=9}; ¼ tsp ground ginger :contentReference[oaicite:10]{index=10}; ¼ tsp black pepper :contentReference[oaicite:11]{index=11}; ¼ cup cornstarch + ¼ cup cold water (for slurry) :contentReference[oaicite:12]{index=12}

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A slow cooker version of orange chicken that brings all the flavor of your favorite takeout dish—without the deep frying. I love how this recipe gives me sweet, tangy, sticky orange sauce with tender chicken, all made with less effort and healthier ingredients. Slow Cooker Orange Chicken

Why You’ll Love This Recipe

I like how easy this orange chicken is to put together—everything goes into the slow cooker and simmers to perfection. The sauce is a perfect mix of citrusy brightness, sweet honey, and a touch of spice. It’s also a healthier take than what I’d get from a restaurant. No frying, no mystery oils—just bold, homemade flavor. I also love that it reheats beautifully, so I can enjoy leftovers for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb boneless skinless chicken breasts
1 cup chicken broth
½ cup freshly squeezed orange juice
¼ cup brown sugar
¼ cup honey
½ cup seasoned rice vinegar
½ cup soy sauce
2 cloves garlic, minced
1–2 Tbsp orange zest
1 tsp red pepper flakes (or to taste)
¼ tsp ground ginger
¼ tsp black pepper
¼ cup cornstarch + ¼ cup cold water (for slurry)

Directions

I grease the inside of my crockpot with nonstick spray or a bit of oil.
In a bowl, I whisk together the chicken broth, orange juice, brown sugar, honey, rice vinegar, soy sauce, garlic, orange zest, red pepper flakes, ginger, and black pepper to make the sauce.
I pour about half of this sauce into the crockpot.
Then, I add the whole chicken breasts directly into the sauce.
I pour the rest of the sauce over the chicken.
I cover and cook on LOW for about 4 hours (or HIGH for around 2 hours) until the chicken is fully cooked.
Once cooked, I remove the chicken and set it aside.
I make a slurry by whisking the cornstarch with cold water, then stir it into the sauce in the crockpot.
I return the chicken to the crockpot, cover, and cook an additional hour on HIGH (or 30 minutes if it was already cooked on HIGH) to thicken the sauce.
Finally, I remove the chicken again, chop or shred it, then stir it back into the sauce.
I serve it hot over rice, optionally garnished with green onions or sesame seeds.

Servings and timing

This recipe makes 4 servings.

Prep Time: 5 minutes
Cook Time: 5 hours (including thickening stage)
Total Time: 5 hours 5 minutes

Variations

I like using chicken thighs instead of breasts for a richer flavor—just adjust the cook time slightly.
For a gluten-free version, I swap in tamari or gluten-free soy sauce.
If I want it spicier, I increase the red pepper flakes or add a squirt of sriracha.
I sometimes throw in a handful of snap peas or bell peppers toward the end for a veggie boost.
When I want a crispier texture, I sear the chicken briefly before slow cooking.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for 3–4 days. It also freezes well for up to 2 months. When I’m ready to reheat, I just microwave individual portions or warm everything gently on the stovetop. If the sauce has thickened too much, I stir in a splash of water to loosen it.

FAQs

How can I make this recipe less sweet?

I reduce the brown sugar or honey slightly if I want a more savory sauce. I also balance the sweetness with more vinegar or citrus juice.

Can I use bottled orange juice?

Yes, I can—but I prefer freshly squeezed for the best flavor and brightness. Bottled juice works fine in a pinch.

What can I serve this with besides rice?

I like pairing it with steamed vegetables, cauliflower rice, or even noodles. It’s versatile enough to go with lots of sides.

Can I make this recipe in advance?

Yes, I can cook the chicken and sauce, then store them separately or together. It reheats well, and I often make it the night before for meal prep.

How do I know the chicken is fully cooked?

I use a meat thermometer to check that the chicken reaches 165°F internally. It should also shred easily when fully done.

Conclusion

This slow cooker orange chicken is one of my favorite go-to meals when I’m craving something comforting, flavorful, and easy. It hits all the right notes—sweet, savory, tangy, and just a little spicy. Whether I’m feeding the family or prepping lunches for the week, this recipe always delivers.