Slow Cooker Orange Chicken

Why This Slow Cooker Orange Chicken Is A Family Favorite

• Made with real orange flavor. No fake orange flavor in this crockpot orange chicken! We’re using fresh orange juice and zest for bright, bold orange flavor.
• Tender, juicy chicken. Since the chicken is slow cooked with ingredients like orange zest, lemon juice, and sesame oil, it stays incredibly tender and juicy. No bland, dry crock pot chicken here!
• Easy prep. While the orange sauce does take a few more steps than dumping in a jar of prepared sauce, it only adds a few extra minutes to the recipe. The slow cooker still does the majority of the work, and the prep time is shorter than waiting for takeout!

Key Ingredients

• Chicken – Boneless, skinless chicken breasts and thighs work great in this recipe. Use whichever you prefer, cut into 1-inch pieces.
• Aromatics – Onion, minced garlic, and fresh ginger add fresh, earthy flavor to the dish.
• Orange – Fresh orange is the way to go here. Both the zest and juice are used, so be sure to zest the oranges first.
• Lemon – A squeeze of lemon juice also adds more bright citrus flavor to the chicken.
• Sesame oil – Adds a nutty flavor to the sauce. I don’t recommend substituting it with any other oil.
• Red pepper flakes – Add more or less based on how spicy you like your orange chicken.
• Honey – Adds the sticky sweetness to the sauce.
• Soy sauce – Gluten free soy sauce, if needed. For a paleo option, use coconut aminos which are made from the sap of a coconut plant.
• Tapioca flour –  Tapioca flour is a grain free thickener, typically used to make a dish paleo. Cornstarch can also be used (approximately half the amount).
• Toasted sesame seeds. For garnish. You can buy them already toasted or toss them in a skillet over medium heat until golden with a nutty aroma.

How to Make Crockpot Orange Chicken

Making orange chicken in the crockpot isn’t quite a “dump and go” process but it’s still incredibly easy and worth every second. The printable instructions can be found in the recipe card below.

• Season the chicken. Place the chicken in a slow cooker. Sprinkle with salt.
• Add the other ingredients. Top the chicken with onions, ginger, garlic, orange zest, half of the lemon juice, a tablespoon of sesame oil, black pepper, and more red pepper flakes. Stir to coat the chicken.

• Slow cook. Cover the chicken. Cook on low for 5-6 hours, until the chicken is tender and fully cooked.
• Remove from the slow cooker. Use a slotted spoon or tongs to remove the chicken from the slow cooker. Reserve the liquid separately. Return the chicken to the slow cooker.

• Make the sauce. Transfer the liquid to a skillet. Add the honey, coconut aminos, remaining orange zest and the orange juice, the lemon juice, and a tablespoon of sesame oil. Whisk in the tapioca flour, stirring until there are no lumps.
• Boil the sauce. Bring the sauce to a boil then reduce the heat to medium and continue boiling for 15 minutes. The mixture should be thick enough to coat the back of a spoon. Give it a taste and add more honey or salt as needed.

• Return to the slow cooker. Pour the sauce over the chicken in the slow cooker. If needed, cook on high for 10-15 minutes until everything is hot.
• Enjoy. Serve over cauliflower rice and sprinkle with sesame seeds.

Make It In The Instant Pot

One great thing about this slow cooker orange chicken is that it can easily be adapted for the Instant Pot.

To cook orange chicken in the Instant Pot, add everything to the Instant Pot as directed above, cook on the Manual setting for 15 minutes, and then quick release.

Transfer the chicken to a plate or bowl, add the remaining sauce ingredients to the pot with the cooking liquids, and saute on high until it’s thickened. Return the chicken to the pot and stir to heat through.

Recipe Tips & Variations

Here are a few things to keep in mind to make the absolute best orange chicken in the crockpot.

• Fresh citrus is key. Using fresh orange juice and zest, plus the lemon juice, is what makes this chicken so bright and flavorful.
• No lumps in the sauce. When adding the tapioca flour, be sure to whisk until there are no lumps. It should dissolve pretty easily.
• The perfect sauce consistency. When the sauce is ready, it should easily coat the back of a spoon and slowly drip down as you hold it above the pan.
• Taste test and adjust. I always like to give the sauce a taste before tossing the chicken. Sometimes it needs just a pinch of salt or a bit more honey.
• Make it spicy (or not). If you like your orange chicken a bit on the spicy side, just add extra red pepper flakes. For a completely mild version, omit them completely.

Storing and Reheating Leftovers

• Fridge: Store leftover crockpot orange chicken in an airtight container in the fridge. It’s best enjoyed within 3 days.
• Freezer: The chicken can also be frozen in an airtight container for up to 3 months. Just thaw in the fridge and reheat as directed.
• Reheat: Reheat it in the microwave until it is steaming hot. Or put it in a skillet on the stove over medium heat, and cover until it is warmed through. If it needs a little extra moisture, you can add a little chicken broth.

• Rice: Cauliflower rice is my go-to for this slow cooker orange chicken. Brown rice and white rice also work great.
• Noodles: Zucchini noodles (or sauced up Sesame Zoodles), stir-fry rice noodles, or brown rice ramen noodles could be used in place of rice.
• Veggies: Round out the meal with a side of air fryer broccoli, roasted cauliflower, or frozen mixed Asian veggies.