Crockpot Orange Chicken

Crockpot Orange Chicken
A rainy October afternoon had me pulling a warm blanket over my knees while the slow citrus aroma from the crockpot filled the house — that first cozy bite is why this recipe became a reader favorite.

Introduction
There’s something about a slow-simmered, citrus-glazed dish that feels like a warm blanket for the soul, and this Crockpot Orange Chicken is exactly that: comforting, bright, and easy enough for even a busy weeknight. If you love seasonal flavors and the ease of set-it-and-forget-it cooking, this twist on a classic will soon become part of your autumn rotation. For a slightly different Asian-inspired take, some readers enjoy comparing techniques with this Asian Crockpot Orange Chicken post.

Ingredients
Makes about 4–6 servings

• 2.5 to 3 pounds boneless, skinless chicken thighs, trimmed
• 1 cup freshly squeezed orange juice (about 3–4 oranges)
• 1/3 cup low-sodium soy sauce
• 1/3 cup honey or maple syrup
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 teaspoon sesame oil
• Zest of 1 orange
• Salt and pepper to taste
• Optional garnish: thinly sliced green onions, sesame seeds

Step-by-step instructions
This easy sequence keeps things beginner-friendly and relaxed.

1. Prep the chicken

• Pat chicken thighs dry and season lightly with salt and pepper. Using thighs keeps the meat tender during long cooking times.

2. Make the sauce

• In a medium bowl whisk together orange juice, soy sauce, honey (or maple syrup), rice vinegar, garlic, ginger, orange zest, and sesame oil until smooth.

3. Layer the crockpot

• Place chicken in the bottom of a 6-quart slow cooker. Pour the sauce evenly over the top so every piece is coated.

4. Slow-cook

• Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is fork-tender.

5. Thicken the sauce

• Remove the chicken and set aside. Stir the cornstarch slurry into the sauce in the crockpot, then switch to HIGH and cook uncovered for 10–15 minutes until glossy and thickened. Return chicken to the sauce and spoon to coat.

6. Serve

• Plate over steamed rice, roasted squash, or buttered noodles. For a creamy pairing, try serving alongside a hearty bowl inspired by this crockpot chicken corn chowder for autumn dinners.

Tips for success

• Choose thighs over breasts for moist results: thighs hold up better to long, slow cooking so they won’t dry out.
• Taste and adjust: honey sweetness and orange brightness can vary. Taste the sauce before thickening to balance with more vinegar, honey, or soy as needed.
• Browning optional: For extra caramel flavor, quickly sear the thighs in a hot skillet before placing them in the crockpot.
• Make it a weeknight win: double the sauce and freeze half for an instant meal later. If you enjoy pasta sides, this pairs beautifully with stuffed tortellini dishes like the ones in this crockpot chicken tortellini recipe.
• Keep cornstarch handy: mix the slurry right before thickening to avoid lumps.

Possible variations

• Gluten-free: Swap regular soy sauce for tamari or gluten-free soy sauce, and confirm that other condiments are GF labeled.
• Lighter option: Use skinless chicken breast and reduce cooking time to avoid overcooking; check temperature early.
• Streusel topping (seasonal twist): For a playful sweet-savory contrast perfect for fall gatherings, bake a crunchy orange-pecan streusel (butter, oats, brown sugar, chopped pecans, orange zest) on a low sheet and serve spoonfuls of streusel alongside the chicken for a textured bite. It’s unconventional but delightfully cozy when you want a dessert-like finish alongside savory mains.
• Alternate flavor profiles: If you love bold saucy BBQ, consider trying elements from a slow cooker BBQ approach as inspiration from this crockpot BBQ chicken post to fuse flavors.
• Elegant dinner party twist: Slice and place the sauced chicken over roasted root vegetables and finish with finely chopped fresh herbs.

Storage recommendations

• Refrigerate: Store cooled chicken and sauce in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently: Warm in a skillet over low heat or in the oven at 325°F covered, to preserve moisture. Avoid microwave overheating which can dry the chicken.

Conclusion

This Crockpot Orange Chicken is an inviting fall favorite: citrus-bright, cozy, and forgiving for beginners. If you’d like to compare techniques or find additional slow-cooker variations, a helpful reference with a similar slow-cooker method is Slow Cooker Orange Chicken – Averie Cooks.

Frequently Asked Questions (from Google Search)
Q1: How long does Crockpot Orange Chicken take to cook?
A1: Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until chicken registers 165°F and is fork-tender.

Q2: Can I use chicken breasts instead of thighs?
A2: Yes, but reduce cooking time and check temperature early to prevent drying; breasts cook faster than thighs.

Q3: How do I thicken the sauce without cornstarch?
A3: Simmer the sauce uncovered to reduce and thicken, or whisk in a small amount of arrowroot or a wheat-based roux if not avoiding gluten.

Q4: Is this recipe freezer-friendly?
A4: Yes. Cool the chicken, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Crockpot Orange Chicken

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• Author: mateo
• Total Time: 255 minutes
• Yield: 6 servings
• Diet: Gluten-Free option available

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Description

A comforting, citrus-glazed slow-cooker dish that’s perfect for busy weeknights, featuring tender chicken thighs coated in a flavorful orange sauce.

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Ingredients

• 2.5 to 3 pounds boneless, skinless chicken thighs, trimmed
• 1 cup freshly squeezed orange juice (about 3–4 oranges)
• 1/3 cup low-sodium soy sauce
• 1/3 cup honey or maple syrup
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 teaspoon sesame oil
• Zest of 1 orange
• Salt and pepper to taste
• Optional garnish: thinly sliced green onions, sesame seeds

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Instructions

1. Pat chicken thighs dry and season lightly with salt and pepper.
2. In a medium bowl, whisk together orange juice, soy sauce, honey (or maple syrup), rice vinegar, garlic, ginger, orange zest, and sesame oil until smooth.
3. Place chicken in the bottom of a 6-quart slow cooker. Pour the sauce evenly over the top.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is fork-tender.
5. Remove the chicken and set aside. Stir the cornstarch slurry into the sauce in the crockpot and switch to HIGH. Cook uncovered for 10–15 minutes until glossy and thickened. Return chicken to the sauce and coat well.
6. Serve over steamed rice, roasted squash, or buttered noodles.

Notes

For moist results, choose chicken thighs over breasts. Adjust sweetness and acidity in the sauce to taste before thickening.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian