Crockpot Orange Chicken — the scent of cinnamon sticks on the counter and a slow cooker bubbling on a rainy October afternoon reminded me how comfort food can feel like a warm blanket.
Introduction
As autumn leaves fell, this Crockpot Orange Chicken quietly became a reader favorite at our kitchen table: bright orange citrus, cozy spices, and tender chicken that falls apart with a fork. If you love seasonal baking and the gentle patience of slow cooking, you’ll enjoy the same easy, comforting rhythm that turning out a loaf of pumpkin bread brings. For an extra idea for pairing flavors, you might enjoy a twist on this dish inspired by a classic Asian Crockpot Orange Chicken, which led us to create this more autumnal version.
Ingredients
- 2.5 pounds boneless, skinless chicken thighs (or breasts), trimmed
- 1 cup fresh orange juice (about 3 large 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 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional garnish: sliced green onions and toasted sesame seeds
Step-by-step instructions
- Prep the chicken: Season chicken pieces lightly with salt and pepper. Browning first gives a lovely depth: heat olive oil in a skillet over medium-high heat and brown for 2 minutes per side until golden (this step is optional for busy days).
- Combine the sauce: In a bowl, whisk together orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cinnamon, and red pepper flakes.
- Slow cook: Place the chicken in the Crockpot, pour the sauce over, and drizzle sesame oil. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken is tender and cooked through.
- Thicken the sauce: Remove chicken to a plate and stir the cornstarch slurry into the sauce in the Crockpot. Replace the lid and cook on HIGH for 10–15 minutes, stirring once, until thickened. Return chicken to the sauce and coat.
- Serve: Garnish with green onions and sesame seeds. Serve with steamed rice, roasted squash, or a seasonal slaw for a cozy fall dinner.
Tips for success
- Use thighs for juicier, more forgiving results; breasts are fine but check for doneness sooner.
- If you prefer a glossy, restaurant-style sauce, finish with a quick sear of the sauced chicken in a hot skillet for 1 minute per side.
- To avoid a watery sauce, thaw frozen chicken completely before adding to the Crockpot.
- For a richer flavor, brown the chicken in batches so the pan fond adds depth to the sauce.
- If you want to shift flavor profiles, try this same method with BBQ notes — see our slow-cook inspiration for more ideas at Crockpot BBQ Chicken.
Possible variations
- Gluten-free: Swap soy sauce for tamari or coconut aminos and use arrowroot instead of cornstarch to thicken.
- Spicy-sweet: Add a tablespoon of Sriracha or more red pepper flakes to the sauce for heat.
- Autumn streusel topping: For bakers who love texture, make a small savory streusel (1/3 cup oats, 2 tablespoons melted butter, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon) and toast briefly in the oven. Sprinkle over roasted vegetables served alongside the chicken for an autumnal crunch inspired by dessert techniques — learn another cozy slow-cooker pairing with Crockpot Chicken Corn Chowder.
- One-pot pasta twist: In the last hour, add tortellini and a splash of broth for a creamy, comfort-food mashup (try this approach like our Crockpot Chicken Tortellini idea).
- “Marry Me” style: Add sun-dried tomatoes and cream in the final 30 minutes for a richer sauce reminiscent of Crockpot Marry Me Chicken.
Storage recommendations
- Refrigerate: Cool to room temperature and store in an airtight container for up to 4 days.
- Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a skillet or in the Crockpot on LOW with a splash of orange juice or broth to revive the sauce. Avoid microwave reheating if you want to preserve texture.
Conclusion
This Crockpot Orange Chicken is an ideal seasonal recipe for bakers who enjoy comforting, aromatic meals that pair beautifully with autumn desserts and breads; for an additional slow-cooker perspective you can compare techniques with this excellent Slow Cooker Orange Chicken – Averie Cooks resource.
Frequently Asked Questions
Q: How long does Crockpot Orange Chicken take to cook?
A: On LOW it typically takes 4–5 hours; on HIGH it cooks in 2–3 hours. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook faster and can dry out if overcooked, so check for doneness earlier and consider a shorter cooking time or keeping them in larger pieces.
Q: Can I make the sauce thicker without cornstarch?
A: Yes — reduce the sauce by cooking on HIGH with the lid off for 20–30 minutes, or use arrowroot as a gluten-free thickener.
Q: Is this recipe freezer-friendly?
A: Absolutely. Cool completely, freeze in a sealed container for up to 3 months, and thaw in the refrigerator before reheating.
Crockpot Orange Chicken
- Total Time: 315 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting slow-cooked dish featuring tender chicken in a bright orange sauce with cozy spices, perfect for autumn meals.
Ingredients
- 2.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup fresh orange juice (about 3 large 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 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional garnish: sliced green onions and toasted sesame seeds
Instructions
- Season chicken pieces lightly with salt and pepper. In a skillet, heat olive oil over medium-high heat and brown the chicken for 2 minutes per side until golden (optional).
- In a bowl, whisk together orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cinnamon, and red pepper flakes.
- Place the chicken in the Crockpot, pour the sauce over, and drizzle with sesame oil. Cover and cook on LOW for 240–300 minutes or HIGH for 120–180 minutes until the chicken is tender.
- Remove chicken to a plate and stir the cornstarch slurry into the sauce. Cover and cook on HIGH for 10–15 minutes, stirring until thickened. Return chicken to the sauce.
- Garnish with green onions and sesame seeds. Serve with steamed rice, roasted squash, or a seasonal slaw.
Notes
For best results, use thighs for juiciness and avoid a watery sauce by thawing frozen chicken beforehand.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian