Slow Cooker Orange Chicken
On a crisp autumn evening, the scent of citrus and warm spices can make even the busiest kitchen feel like home. I remember tucking a cinnamon-scented tea towel over the slow cooker lid as leaves blew past the window—this Slow Cooker Orange Chicken became our go-to comfort meal that fall, the kind of recipe guests ask for again and again.
Why this recipe is a reader favorite
This Slow Cooker Orange Chicken blends bright orange flavor with cozy, slow-cooked tenderness. It’s effortless for busy bakers who love seasonal treats: while dough rests or pumpkin muffins cool, the cooker does the heavy lifting. The sauce is glossy and perfectly balanced, making it a standout on weeknight tables and relaxed weekend gatherings.
Ingredients
- 2.5–3 lbs bone-in, skin-on chicken thighs (or boneless thighs for easier serving)
- 1 cup freshly squeezed orange juice (about 2–3 oranges)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey or maple syrup
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 2 tbsp neutral oil (for browning, optional)
- Chopped scallions and sesame seeds for garnish
Step-by-step instructions
- Prep the chicken and sauce
- Pat the chicken dry and season lightly with salt and pepper. If you prefer, trim excess skin.
- In a bowl whisk together orange juice, orange zest, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
- (Optional) Brown the chicken
- For deeper flavor and a prettier finish, heat oil in a skillet and brown chicken skin-side down for 2–3 minutes until golden. Transfer to the slow cooker. Browning is optional but recommended for extra richness.
- Slow cook
- Pour the orange sauce over the chicken in the slow cooker.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and cooked through (internal temp 165°F / 74°C).
- Thicken the sauce
- Remove chicken to a serving plate and cover to keep warm.
- Pour the sauce into a saucepan and bring to a gentle simmer. Stir in the cornstarch slurry and cook until glossy and thickened, 2–3 minutes. Return sauce to the slow cooker or spoon over chicken.
- Serve
- Garnish with scallions and sesame seeds. This pairs beautifully with steamed rice, roasted fall vegetables, or a crisp green salad.
Tips for success
- Use thighs for the juiciest result; they tolerate slow cooking well and stay moist.
- If you skip browning, add an extra 15–30 minutes on LOW to let flavors meld.
- Taste before adding salt—soy sauce and honey provide ample seasoning.
- Make the sauce a day ahead to intensify flavor; gently reheat before serving.
- To avoid a thin sauce, ensure the cornstarch slurry is well mixed and added slowly while simmering.
Possible variations
- Gluten-free: Use tamari or a certified gluten-free soy sauce to make this Slow Cooker Orange Chicken safe for gluten-free diners.
- Sweet-crisp twist: For a fall-inspired crunch, serve the chicken alongside a sliced baked apple topped with a savory streusel topping (oats, flour, chopped nuts, butter, and a pinch of cinnamon). The streusel isn’t on the chicken itself but complements the citrus-sweet sauce with a cozy texture.
- Lighter option: Substitute boneless, skinless chicken breasts and reduce cooking time—cook on LOW for 3–4 hours or until just tender to avoid drying.
- Spicy-sweet: Add an extra 1/2 tsp of red pepper flakes or a dash of sriracha to the sauce.
- Rice bowl upgrade: Shred the chicken and mix with a little extra sauce for vibrant rice bowls topped with roasted seasonal squash.
Serving suggestions (seasonal pairings)
- Pumpkin cornbread or gingered muffins offer a sweet, bakery-like companion while you enjoy your Slow Cooker Orange Chicken.
- A crisp slaw with apple and fennel adds fall crunch and refreshes the palate.
Storage and make-ahead
- Refrigerator: Store cooled chicken and sauce separately in airtight containers for up to 3 days.
- Freezer: Freeze portions (sauce and chicken together) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat or in a 325°F oven covered, until warmed through. Add a splash of orange juice or water if the sauce has thickened too much.
- Best practice: If planning for leftovers, keep the sauce on the side and pour over freshly reheated portions to maintain texture.
Internal recipes you might like
- If you want another easy slow-cooker poultry meal, try a tender slow cooker chicken breast that’s great for meal prep.
- For a lemony, comforting variation, you’ll enjoy this Slow Cooker Lemon Herb Chicken and Rice.
- Love creamy, comfort sides? Pair your meal with inspiration from our Slow Cooker Street Corn Chicken recipe.
- For a similar Asian-inspired option, see our Asian Crockpot Orange Chicken take on citrus chicken.
- If you’re hosting and want a heartier mains, check a bold choice like these Beef Spare Ribs in the Slow Cooker for your next gathering.
Conclusion
If you’re craving a cozy, citrus-bright dinner that fills the house with warm aromas, this Slow Cooker Orange Chicken is a seasonal staple you’ll return to all autumn long. For another take on slow-cooked orange chicken with slightly different technique and tips, see Slow Cooker Orange Chicken – Averie Cooks.
FAQs
Q: Can I use frozen chicken in the slow cooker?
A: It’s best to thaw chicken before slow cooking for food safety and even cooking. If you must use frozen, increase cooking time and verify the internal temperature reaches 165°F.
Q: How can I make the sauce less sweet?
A: Reduce the honey or maple syrup by 1–2 tablespoons, and add a splash more rice vinegar or a pinch of salt to balance sweetness.
Q: Is cornstarch the only thickener I can use?
A: No—arrowroot is a good 1:1 substitute for cornstarch, and a small reduction of the sauce over medium heat will also thicken it naturally.
Q: Can I make this in an Instant Pot?
A: Yes. Brown the chicken using the sauté function, then pressure cook on HIGH for 8–10 minutes with a natural release. Thicken the sauce afterward on sauté mode with a slurry.
Slow Cooker Orange Chicken
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Gluten-free options available
Description
A cozy Slow Cooker Orange Chicken recipe blending bright citrus flavor with tender chicken, perfect for busy weeknights and autumn gatherings.
Ingredients
- 2.5–3 lbs bone-in, skin-on chicken thighs (or boneless thighs for easier serving)
- 1 cup freshly squeezed orange juice (about 2–3 oranges)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey or maple syrup
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 2 tbsp neutral oil (for browning, optional)
- Chopped scallions and sesame seeds for garnish
Instructions
- Pat the chicken dry and season lightly with salt and pepper. If you prefer, trim excess skin.
- In a bowl whisk together orange juice, orange zest, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
- (Optional) For deeper flavor and a prettier finish, heat oil in a skillet and brown chicken skin-side down for 2–3 minutes until golden. Transfer to the slow cooker.
- Pour the orange sauce over the chicken in the slow cooker.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and cooked through (internal temp 165°F / 74°C).
- Remove chicken to a serving plate and cover to keep warm.
- Pour the sauce into a saucepan and bring to a gentle simmer. Stir in the cornstarch slurry and cook until glossy and thickened, 2–3 minutes. Return sauce to the slow cooker or spoon over chicken.
- Garnish with scallions and sesame seeds. Serve with steamed rice, roasted fall vegetables, or a crisp green salad.
Notes
Use thighs for the juiciest result. Make the sauce a day ahead to intensify flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian