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–+ servings

Crockpot Orange Chicken

Crockpot orange chicken with a citrus-forward sauce built on real orange juice and zest. A dump-and-go takeout favorite, no frying required.
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Prep Time:10 minutes
Cook Time:5 hours 30 minutes
Total Time:5 hours 40 minutes
Course: Dinner
Cuisine: Asian-Inspired
Servings: 6 servings

Ingredients

  • 2 lbs boneless, skinless chicken thighs cut into chunks
  • 1/2 cup orange juice
  • 1 orange zested
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 2 tbsp cornstarch for the slurry
  • 2 tbsp water for the slurry
  • sesame seeds for serving
  • green onions, sliced for serving

Instructions

  • Combine the sauce: In the crockpot, whisk together the orange juice, orange zest, soy sauce, brown sugar, garlic, ginger, and rice vinegar.
  • Add the chicken: Add the chicken chunks and stir to coat in the sauce.
  • Cook: Cover and cook on low for 5-6 hours or high for 3 hours, until the chicken is tender and reaches 165°F.
  • Thicken the sauce: Whisk the cornstarch and water together, stir into the pot, and cook on high, uncovered, for 5-10 minutes until glossy and thick.
  • Finish: Toss the chicken through the sauce and serve topped with sesame seeds and green onions.

Notes

Real orange juice and zest, citrus is the defining flavor here vs. the soy-forward General Tso's or balanced teriyaki elsewhere in this cluster.