Skip take out and make Slow Cooker Orange Chicken at home! Chicken cooked in a sweet and spicy orange sauce for a delicious and easy weeknight dinner.
Originally published September 30, 2009. Updated September 29, 2024.
I tend to forget about my slow cooker during the warm months which makes zero sense because shouldn’t you use it more during the warm months so you’re not heating the house up with the oven?
But now that cooler weather (ha! It’s 85 here today!) has hit Texas, I’m reminded how much I love it.
This is a really old recipe that I’ve been making forever and I love it because, not only is it easy and delicious, but I always have everything on hand for it. So it’s perfect for those weeks when I just can’t find time to get to the grocery store.
It’s a take-out inspired orange sauce made with orange juice, soy sauce, brown sugar and crushed red pepper flakes. It’s sweet, spicy, and tangy all at once. The sauce coats the chicken and it’s just so delicious.
Ingredients
- Chicken – I suggest boneless skinless chicken breasts for this recipe. I’m usually a dark meat fan but I find that dark meat can slow cooker chicken dishes too fatty.
- Frozen orange juice concentrate – thaw before beginning the recipe. You can do it in the microwave.
- Brown sugar – this adds the perfect sweetness to get with the spice from the pepper flakes.
- Soy sauce – you can use coconut aminos if gluten free.
- Water – you will need water for the sauce and for the cornstarch slurry that will thicken the sauce right before serving.
- White vinegar
- Garlic
- Crushed red pepper flakes – adjust the amount of crushed red pepper flakes to your spice preference.
- Cornstarch – this is what thickens the sauce. In the last 10 minutes of cooking, you will whisk cornstarch into cold water and add that mixture to the sauce.
- Green onions – optional, for serving
- Sesame seeds – optional for serving
How To Make Slow Cooker Orange Chicken
- Prep. Cut chicken into bite size pieces.
- Make sauce. In the bottom of the slow cooker, whisk together thawed orange juice concentrate, brown sugar, soy sauce, ¼ cup water, white vinegar, garlic, and crushed red pepper flakes.
- Add chicken. Stir in chicken.
- Cook. Cook on high for 3 – 4 hours or low for 6 – 7 hours.
- Thicken. Ten minutes before serving, whisk together 2 tablespoons of cold water and cornstarch. Add this mixture to the sauce and let cook for 10 minutes.
What To Serve With It?
I serve orange chicken over hot, cooked rice. I also like to do a green vegetable with it like roasted broccoli or green beans.
How Long Is It Good For?
Slow cooker orange chicken is good for up to 3 days. Make sure to store it in an airtight container in the fridge.
You can reheat the chicken in the microwave when you are ready to serve. If the sauce is too thick, you can add a splash of water or chicken broth before reheating.
Can You Freeze It?
You can freeze orange chicken before or after cooking!
If you want to do it as a freezer meal, place all ingredients (except for the cornstarch) in a freezer ziploc bag and freeze for up to 3 months.
When you are ready to cook, you can let it thaw in the fridge overnight and follow cooking instructions. If you forget to thaw, you can cook from frozen but it will probably need an extra hour or 2 of cook time.
If you want to freeze the cooked chicken, let it cool completely and then place it in a freezer-safe container. It will be fine for up to 3 months.
Thaw overnight in the fridge before you plan to serve it. You can reheat on the stovetop or microwave.
More Slow Cooker Chicken Recipes
- Slow Cooker Huli Huli Chicken
- Slow Cooker White Chicken Chili
- Slow Cooker Cheesy Chicken and Rice
- Slow Cooker Teriyaki Chicken
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Slow Cooker Orange Chicken
Ingredients
- 2 cups boneless skinless chicken breasts
- ¾ cup frozen orange juice concentrate, thawed
- ½ cup brown sugar
- ¼ cup soy sauce
- ¼ cup + 2 tablespoons water, divided
- 2 tablespoons white vinegar
- 2 cloves garlic, minced
- ½ - 1 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- cooked rice, for serving
- sliced green onions, for serving
- sesame seeds, for serving
Instructions
- Cut chicken into bite-size pieces. Set side.
- In the bottom of your slow cooker, whisk together thawed orange juice concentrate, brown sugar, soy sauce, ¼ cup water, white vinegar, garlic, and crushed red pepper flakes.
- Add diced chicken and toss to coat.
- Cook on high for 3 - 4 hours or low for 6 - 7 hours.
- About 10 minutes before you plan to serve, whisk together remaining 2 tablespoons of water (use cold water!) and cornstarch. Pour into the slow cooker and stir to combine. Cover and let cook for another 10 minutes until thickened.
- Serve on rice with sliced green onions and sesame seeds on top, if desired.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 470mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 13g
Elaine says
Nicole sent e this…will certainly try this soon…sounds yummy
Laurie says
How does one roast a chicken in a crock pot???? This is genius!!
amanda says
Here’s a great blog post about roasting a chicken in the crockpot: http://bakedbree.com/slow-cooker-roast-chicken
It’s one of the easiest things! :)
Natalie (The Sweets LIfe) says
I’m making this Wednesday! Can’t wait to try it out!
.-= Natalie (The Sweets LIfe)´s last blog ..Coffee Ice Cream =-.
Nicole says
this is such a great idea. We use our slow cooker all the time. I’ll have to try this soon… we do have chicken in the freezer now. :-)