Crockpot Orange Chicken
A hands-off, bold-flavored orange chicken dish perfect for busy weeknights, with a sticky-sweet glaze that rivals takeout.
Ingredients
Main Ingredients
- 2 to 2.5 lbs boneless skinless chicken thighs (or breasts) Thighs stay juicier in slow cooking.
- 1 cup orange juice Fresh is best; bottled works in a pinch.
- 1 zest of 1 orange For extra brightness.
- 1/3 cup low-sodium soy sauce Use tamari for gluten-free.
- 1/4 to 1/3 cup brown sugar Adjust to taste. Substitute with coconut sugar or honey.
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil Optional, adds depth.
- 2 tbsp cornstarch For thickening sauce.
- 2 tbsp cold water For cornstarch slurry.
- 1 tbsp vegetable oil For optional searing.
- to taste green onions For garnish.
- to taste toasted sesame seeds For garnish.
Instructions
Preparation
- Trim excess fat from chicken and pat dry. Season lightly with salt and pepper.
- In a bowl, whisk orange juice, orange zest, soy sauce, brown sugar, garlic, ginger, vinegar, and sesame oil until sugar dissolves.
- (Optional) Heat oil in a skillet and brown chicken 1–2 minutes per side for color.
Cooking
- Place chicken in the Crockpot and pour the orange sauce over the top.
- Cover and cook on LOW for 3.5–4.5 hours or HIGH for 2–3 hours, until chicken reaches 165°F and shreds easily.
- Remove chicken to a cutting board and shred or slice as desired.
- Mix cornstarch and cold water to make the slurry. Stir the slurry into the Crockpot on HIGH and cook uncovered for 10–15 minutes, until sauce thickens.
- Return chicken to the pot, toss to coat, and garnish with sliced green onions and sesame seeds. Serve hot.
Notes
Serve over jasmine rice or cauliflower rice. For a lighter sauce, reduce sugar and add a splash more vinegar. Store leftovers in an airtight container for up to 3-4 days.