Crockpot Orange Chicken
Orange chicken is one of those meals that feels special without requiring hours in the kitchen. Sweet, tangy, and a little bit sticky, it’s a dish that satisfies the craving for takeout but without the extra sodium or preservatives.
Equipment
- Crockpot (Slow Cooker)
- Mixing Bowls
- Measuring Cups & Spoons
- Cutting Board & Knife
- Whisk or spoon
- Rice Cooker (Optional)
- Serving Spoon or Tongs
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil optional, for browning
For the Orange Sauce:
- 1 cup freshly squeezed orange juice about 2-3 oranges
- ¼ cup low-sodium soy sauce
- ¼ cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons grated fresh ginger
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes optional, for a little heat
For Serving:
- Cooked white or brown rice for serving
- Steamed or stir-fried vegetables broccoli, bell peppers, carrots
- Green onions or sesame seeds for garnish
Instructions
Prepare the Chicken
- Pat the chicken pieces dry with a paper towel. This helps the sauce stick better.
- Season evenly with salt and pepper. Toss gently to coat each piece.
- Pro tip: If you have time, quickly sear the chicken in a hot skillet with a bit of olive oil for 2-3 minutes per side. This adds extra flavor and locks in juices, but it’s optional if you’re short on time.
Mix the Orange Sauce
- In a medium mixing bowl, combine orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes.
- In a small cup, dissolve the cornstarch in 2 tablespoons of cold water to create a slurry.
- Whisk the cornstarch slurry into the orange sauce until smooth.
- Pro tip: Whisk continuously while adding cornstarch to prevent lumps in your sauce.
Assemble in the Crockpot
- Place the seasoned chicken into the crockpot.
- Pour the orange sauce evenly over the chicken, making sure each piece is coated.
- Give it a gentle stir to distribute the sauce, but don’t overmix—you don’t want to break up the chicken.
Cook the Chicken
- Cover the crockpot and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and cooked through.
- About 30 minutes before the end, taste the sauce and adjust sweetness or salt if needed.
Thicken the Sauce (if needed)
- If you prefer a thicker sauce, remove the lid, turn the crockpot to high, and cook uncovered for 15–20 minutes.
- Stir occasionally to prevent sticking. The sauce will become glossy and cling to the chicken beautifully.
Serve and Garnish
- Serve the orange chicken over cooked rice or alongside steamed vegetables.
- Garnish with sliced green onions or a sprinkle of sesame seeds for extra flavor and presentation.
- Pro tip: Let the chicken sit for 5 minutes after cooking—it allows the sauce to set slightly and enhances the flavor.
Notes
Estimated Nutritional Value (per serving, not including rice/vegetables):
- Calories: ~320–350 kcal
- Protein: 28–32 g
- Fat: 10–12 g
- Carbohydrates: 22–28 g
- Sugar: 15–18 g
- Sodium: ~600 mg