Name: Crockpot Orange Chicken Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Asian
Ingredients: 1½ pounds chicken breast, cut into bite-size pieces; ½ cup orange marmalade; ¼ cup ketchup; 1 tablespoon brown sugar; 1 tablespoon rice wine vinegar; 3 tablespoons low-sodium soy sauce; 1 teaspoon grated fresh ginger or ½ teaspoon dried ginger; ¼ to ½ teaspoon red pepper flakes; ¼ cup water; 2 tablespoons cornstarch; White sesame seeds (optional); Chopped green onion (optional)

Jump to Recipe·5.2 from 23 reviews

If you love the irresistible flavors of takeout but want a meal you can whip up at home with zero fuss, Crockpot Orange Chicken will quickly become your go-to weeknight dinner. Succulent chicken bites are slow-cooked in a tangy-sweet, citrusy orange sauce until every morsel is infused with flavor, then served over hot rice and garnished to perfection. This dish is wonderfully easy: a real set-it-and-forget-it gem! If you’re looking for a dish the whole family will devour, this Crockpot Orange Chicken checks all the boxes with just the right balance of sweet, savory, and a tiny hint of heat.

Crockpot Orange Chicken Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how it transforms a handful of simple ingredients into something seriously craveable. Each component is essential, playing its part to create glossy, flavorful Crockpot Orange Chicken that tastes even better than takeout!

Chicken breast: Cut into bite-sized pieces, this lean protein soaks up all of that incredible orange sauce.
Orange marmalade: The secret weapon for intense orange flavor and sweetness, making the sauce rich and sticky.
Ketchup: Adds brightness and a hint of acidity to the sauce, giving it a classic takeout style.
Brown sugar: Just a spoonful deepens the sweetness, complementing the citrus perfectly.
Rice wine vinegar: Balances the sauce with a zippy tang that wakes up all the flavors.
Low sodium soy sauce: Brings in that signature salty-savory note without overpowering the orange.
Fresh ginger (or dried): A little bit packs a fragrant punch; use fresh if you can for the best flavor.
Red pepper flakes: Add as much or as little as you like for just the right kick of heat.
Water: Used to mix with the cornstarch for thickening the sauce to glossy perfection.
Cornstarch: Essential for creating that luscious, clingy sauce you’ll want to drizzle over everything.
White sesame seeds: Optional but wonderful for a bit of crunch and restaurant-style finish.
Chopped green onion: Another optional garnish that adds color and a fresh, sharp bite.

How to Make Crockpot Orange Chicken

Step 1: Prep the Chicken

Start by cutting your chicken breasts into bite-sized pieces. This not only helps them cook evenly but also makes each piece perfect for soaking up the glorious orange sauce. Place the chicken pieces right into your crockpot—you don’t even need to brown them first!

Step 2: Mix Up the Orange Sauce

In a medium bowl, whisk together orange marmalade, ketchup, brown sugar, rice wine vinegar, soy sauce, grated ginger, and red pepper flakes. Stir until everything is well blended and you’ve got a smooth, vibrant orange sauce. This mixture is the heart and soul of Crockpot Orange Chicken, so don’t skip a taste!

Step 3: Slow Cook

Pour the sauce over the chicken in your slow cooker, making sure every piece is nestled in and coated. Pop the lid on and cook on low for 4 hours or on high for 2 hours. The magic happens while you go about your day—the chicken becomes juicy, and the sauce bubbles up beautifully.

Step 4: Thicken the Sauce

About 10 minutes before serving, whisk water and cornstarch together until smooth, then stir this slurry into the crockpot. Crank the heat to high for those final minutes so the sauce thickens and gets irresistibly glossy. You’ll know it’s ready when the sauce is nice and clingy.

Step 5: Serve and Garnish

Spoon the Crockpot Orange Chicken over fluffy rice, making sure to scoop up plenty of that sauce from the bottom of the pot. Sprinkle with sesame seeds and green onions if you’ve got them—these last touches give the dish serious curb appeal and a lovely contrast of flavors.

How to Serve Crockpot Orange Chicken

Garnishes

Garnishing is where you can really make your Crockpot Orange Chicken pop! A shower of white sesame seeds brings crunch and a toasted flavor, while sliced green onions add a fresh bite and brilliant color. For an extra treat, try a few curls of orange zest or even a sprinkle of chopped cilantro for brightness.

Side Dishes

You can never go wrong with a heap of steaming jasmine or basmati rice to soak up all that sauce. For a lighter spin, serve it with cauliflower rice or prepared noodles. I love tossing in some stir-fried broccoli, snap peas, or baby bok choy on the side—the freshness and crunch make a perfect contrast to the sticky-sweet chicken.

Creative Ways to Present

Turn Crockpot Orange Chicken into a fun meal by serving it in lettuce cups or over a tangle of spiralized zucchini noodles. You can even make sliders by piling the chicken onto toasted buns with a spoonful of sauce and fresh greens. Hosting a party? Skewer the chicken pieces with toothpicks for easy finger food!

Make Ahead and Storage

Storing Leftovers

Any leftover Crockpot Orange Chicken can be stored in an airtight container in the fridge for up to 4 days. Store the rice and garnishes separately for the best texture and flavor when reheating. The flavors just get better as they sit, making lunch the next day a thing to look forward to!

Freezing

This dish freezes beautifully. Let the chicken cool completely, then portion into containers or resealable freezer bags (sauce and all). Freeze for up to 2 months. Thaw overnight in the fridge, or heat gently from frozen when you’re in need of a quick dinner fix.

Reheating

To reheat, simply warm the Crockpot Orange Chicken in a saucepan on the stove over medium heat, adding a splash of water if the sauce is extra thick. You can also microwave individual portions, stirring halfway through to keep things steaming hot and evenly heated.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this recipe, and they’ll actually stay juicy and flavorful throughout the slow cooking process. Just cut them into bite-sized pieces and cook as directed.

Can I make Crockpot Orange Chicken with homemade orange sauce?

You sure can. If you’d rather skip the marmalade, use fresh orange juice and zest, and simmer it down with sugar to make your own sauce base. The marmalade just makes it extra quick and concentrated in flavor, but homemade is delicious too!

Is this recipe spicy?

The red pepper flakes add a gentle heat, but the sauce is mostly sweet and tangy. You’re in control—add more if you like an extra kick, or leave them out altogether to keep it mild and family-friendly.

Can I cook Crockpot Orange Chicken longer than recommended?

Slow cookers are forgiving, but if you cook chicken breast too long it can start to dry out. Stick to 2 hours on high or 4 hours on low for juicy results. If you’re using chicken thighs, they’re even more forgiving if you need a little extra time.

What’s the best rice or grain to serve underneath?

Long-grain white rice is the classic choice, but you can branch out with brown rice, quinoa, or even noodles. Each one soaks up the sauce beautifully and provides a sturdy bed for your Crockpot Orange Chicken feast.

Final Thoughts

If you’re ready for a flavor-packed dinner that basically cooks itself, you have every reason to try Crockpot Orange Chicken. It’s the kind of meal that gets rave reviews every single time, and you’ll be amazed just how simple and satisfying homemade orange chicken can be!