Asian Crockpot Orange Chicken

Asian Crockpot Orange Chicken is an easy, hands-off weeknight winner that fills the house with bright citrus aroma and sticky-sweet sauce. This recipe is built for busy cooks who want big flavor without fuss — toss, set, and come back to dinner ready.

If you love simple slow-cooker chicken meals, try pairing weeknight menus with a hearty chicken Philly cheesesteak recipe for another family-friendly favorite.

Why You’ll Love This Asian Crockpot Orange Chicken

• Deep, citrusy orange flavor with a sticky, savory sauce that feels special.
• Minimal hands-on time — set the crockpot and go.
• Great for meal prep: makes tender leftovers for bowls, wraps, or fried rice.
• Family-friendly and easy to adjust for kids or spice lovers.
• Uses budget-friendly boneless chicken thighs for juicy results.

Ingredients Needed

Protein

• 2 lbs chicken thighs (boneless, skinless)

Sauce

• 1 cup orange juice
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated

Thickener

• 1 tablespoon cornstarch
• 2 tablespoons water

Toppings

• Sesame seeds (for garnish)
• Green onions, sliced (for garnish)

If you want a light starter to go with this, a warm bowl of chicken velvet soup makes a comforting combo.

Step-by-Step Instructions

1. In a bowl, mix orange juice, soy sauce, honey, garlic, and ginger.
2. Place chicken thighs in the crockpot and pour the orange sauce over the chicken.
3. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked through.
4. Once cooked, remove the chicken and shred it.
5. In a small bowl, mix cornstarch and water, then stir into the sauce in the crockpot to thicken.
6. Return the shredded chicken to the pot and allow it to heat through. Serve over rice, garnished with sesame seeds and sliced green onions.

Quick tip: the same slow-cook-and-thicken method works well with other ground or shredded proteins — think a lighter twist similar to a ground chicken Salisbury steak approach for meal swaps.

Serving Suggestions Asian Crockpot Orange Chicken

• Serve over steamed jasmine or brown rice to soak up the sauce.
• Make a rice bowl with steamed broccoli, sliced bell peppers, and a drizzle of extra sauce.
• Toss with fried rice and a splash of sesame oil for a takeout-style dinner.
• For low-carb, spoon into butter lettuce leaves for orange chicken lettuce wraps.
• Pair leftovers with a warming bowl like spicy chicken noodle soup for a cozy combo meal.

Tips for Success Asian Crockpot Orange Chicken

• Use boneless, skinless thighs for the best texture and flavor — they stay juicier than breasts.
• Don’t lift the lid while it’s cooking; that adds hours to the cook time.
• If the sauce is thin after shredding, thicken with the cornstarch slurry and simmer on high for 10–15 minutes.
• Taste the sauce before serving — add a splash of rice vinegar or extra honey to balance acidity and sweetness.
• For extra color and crunch, add sliced green onions and lightly toasted sesame seeds just before serving.

variation (if any)

• Spicy orange chicken: stir in 1–2 teaspoons Sriracha or red pepper flakes to the sauce before cooking.
• Lighter version: swap honey for maple syrup and use low-sodium soy sauce.
• Crisp finish: shred the cooked chicken, toss with sauce, then spread on a baking sheet and broil 2–3 minutes to caramelize edges.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts work, but they can dry out more easily. Reduce the high setting cook time slightly and shred while still moist.

Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat or microwave in short bursts, adding a splash of water to loosen the sauce.

Q: Can I make this on the stovetop instead of a crockpot?
A: Yes — simmer the sauce and chicken in a covered skillet for about 25–30 minutes until cooked through, then shred and thicken as directed.

Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze cooked orange chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Q: Can I thicken the sauce without cornstarch?
A: You can reduce the sauce on the stovetop to concentrate it, or use arrowroot as a 1:1 substitute for cornstarch.

Asian Crockpot Orange Chicken

A hands-off slow cooker recipe featuring juicy chicken thighs in a bright citrus sauce, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 450

Ingredients Method Notes

Ingredients

  

Protein

• 2 lbs chicken thighs (boneless, skinless) Best texture and flavor.

Sauce

• 1 cup orange juice Freshly squeezed is preferable.
• 1/2 cup soy sauce Low-sodium can be used for a lighter version.
• 1/4 cup honey Can be substituted with maple syrup.
• 2 cloves garlic, minced Adds depth of flavor.
• 1 tablespoon ginger, grated Fresh adds better flavor.

Thickener

• 1 tablespoon cornstarch Mixed with water to thicken the sauce.
• 2 tablespoons water Used for the cornstarch slurry.

Toppings

• Sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Method

 

Preparation

1. In a bowl, mix orange juice, soy sauce, honey, garlic, and ginger.
2. Place chicken thighs in the crockpot and pour the orange sauce over the chicken.

Cooking

1. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked through.
2. Once cooked, remove the chicken and shred it.
3. In a small bowl, mix cornstarch and water, then stir into the sauce in the crockpot to thicken.
4. Return the shredded chicken to the pot and allow it to heat through.
5. Serve over rice, garnished with sesame seeds and sliced green onions.

Notes

For extra flavor, consider adding sliced green onions and lightly toasted sesame seeds just before serving. Leftovers can be paired with spicy chicken noodle soup for a cozy meal.