Asian Crockpot Orange Chicken
I remember the first crisp evening I made this Asian Crockpot Orange Chicken—the house smelled like cinnamon apples and citrus, and my kitchen window fogged as if it were wearing a cozy sweater. It’s the kind of dish that feels like a warm hug on a chilly night, which is why it’s become a reader favorite every fall.
Introduction
This Asian Crockpot Orange Chicken takes classic takeout comfort and turns it into an easy, seasonal weeknight meal. Slow-cooking the chicken in a bright, orange-scented sauce makes the meat tender and infuses the whole house with inviting aromas. If you love comforting seasonal dishes and want dinner ready when you are, this recipe is perfect — and it pairs nicely with slow-cooker favorites like this crockpot BBQ chicken for menu inspiration.
Ingredients list
You’ll need simple pantry staples and fresh citrus to bring out that autumnal brightness in this Asian Crockpot Orange Chicken. Quantities listed serve 4.
- 2 lbs boneless, skinless chicken thighs (or breasts), trimmed
- 1 cup freshly squeezed orange juice (about 2–3 oranges)
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon orange zest
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 tablespoons sesame seeds and sliced green onions for garnish
- Steamed rice and roasted seasonal vegetables to serve
If you want to explore other comforting crockpot mains while you cook, try warming up another idea like this crockpot chicken corn chowder.
Step-by-step instructions
This section walks you through a beginner-friendly approach to making Asian Crockpot Orange Chicken in your slow cooker.
- Prep the chicken: Pat the chicken dry and place it in the bottom of a 6-quart crockpot.
- Make the orange sauce: In a medium bowl, whisk together orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, orange zest, and red pepper flakes.
- Combine and cook: Pour the sauce over the chicken, cover, and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Thicken the sauce: Remove the chicken to a plate and stir the cornstarch slurry into the crockpot. Turn the crockpot to HIGH and let the sauce thicken for 10–15 minutes, stirring gently. If you prefer a thicker glaze, you can remove the sauce and reduce it on the stove for a few minutes.
- Shred or slice: Return the chicken to the pot and toss to coat in the glossy orange sauce. Garnish with sesame seeds and sliced green onions.
- Serve: Spoon over steamed rice, and add roasted seasonal vegetables for a cozy plate.
For another one-pot, slow-cooked chicken comfort dish with a creamy finish, see this crockpot chicken tortellini.
Tips for success
- Use thighs for the juiciest result: Thighs stay tender in long, slow heat; breasts can dry if overcooked.
- Fresh orange juice and zest make a big difference in flavor—bottled juice lacks the brightness that elevates this dish.
- Resist lifting the lid: Each time you peek, you lose heat and add to the cook time.
- Adjust sweetness and tang: Taste the sauce before thickening and tweak honey or vinegar to your preference.
- Make it a weeknight hero: Prep the sauce the night before and store it in the fridge; pour over chicken in the morning and walk into a fragrant dinner.
If you want additional seasoning and saucing ideas to make your slow-cooker meals sing, consider tips from this flavorful crockpot marry me chicken post for inspiration.
Possible variations
This recipe is flexible — here are a few ways to adapt it to your pantry or dietary needs:
- Gluten-free: Swap soy sauce for tamari or coconut aminos to make this Asian Crockpot Orange Chicken gluten-free.
- Sticky sweet crunch: Toss in toasted cashews or top with a streusel-like crunch of crushed toasted almonds mixed with a little brown sugar for a playful sweet-savory twist.
- Lighter version: Use less honey and more orange zest for brightness with fewer calories.
- Vegetarian adaptation: Replace chicken with hearty tofu or seitan and reduce cooking time to prevent over-softening.
For a faster-teriyaki-style option that mirrors the sweet-savory theme of this recipe, you might enjoy this dump-and-go crockpot teriyaki chicken.
Storage recommendations
- Refrigerator: Store leftover Asian Crockpot Orange Chicken in an airtight container for up to 4 days. Keep sauce and rice together or separate for longer texture preservation.
- Freezer: For up to 3 months, freeze chicken and sauce in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over medium-low, stirring occasionally, or microwave in 1-minute intervals until warmed through. Add a splash of water or orange juice if the sauce has thickened too much.
Conclusion
This Asian Crockpot Orange Chicken is a cozy, make-ahead favorite that fills the kitchen with seasonal warmth while delivering a simple, satisfying dinner. If you want a lighter take or additional slow-cooker inspiration, check out this helpful Crockpot Orange Chicken Recipe – Lightened Up, Healthy, Quick ….
Frequently Asked Questions (FAQs)
- How long does it take to cook Asian Crockpot Orange Chicken in a slow cooker?
- On LOW it takes about 4–5 hours; on HIGH it takes 2–3 hours. The best indicator is when the chicken reaches 165°F and is tender.
- Can I use chicken breasts instead of thighs?
- Yes, you can, but watch the timing so the breasts don’t dry out. Check for doneness earlier and consider reducing cook time if they’re smaller.
- How can I thicken the sauce without cornstarch?
- Simmer the sauce uncovered on the stove until it reduces and thickens, or make a slurry with arrowroot as a gluten-free alternative.
- Is it okay to freeze this dish?
- Yes. Freeze cooled chicken and sauce in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Asian Crockpot Orange Chicken
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
A cozy and comforting slow-cooked dish featuring chicken simmered in a bright orange sauce, perfect for chilly evenings.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts), trimmed
- 1 cup freshly squeezed orange juice (about 2–3 oranges)
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon orange zest
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 tablespoons sesame seeds and sliced green onions for garnish
- Steamed rice and roasted seasonal vegetables to serve
Instructions
- Pat the chicken dry and place it in the bottom of a 6-quart crockpot.
- In a medium bowl, whisk together orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, orange zest, and red pepper flakes.
- Pour the sauce over the chicken, cover, and cook on LOW for 240-300 minutes or HIGH for 120-180 minutes, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Remove the chicken to a plate and stir the cornstarch slurry into the crockpot. Turn the crockpot to HIGH and let the sauce thicken for 10–15 minutes, stirring gently.
- Return the chicken to the pot and toss to coat in the glossy orange sauce. Garnish with sesame seeds and sliced green onions.
- Spoon over steamed rice, and add roasted seasonal vegetables for a cozy plate.
Notes
Use thighs for the juiciest result; fresh orange juice enhances the flavor significantly. Prep the sauce the night before for easy cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian