The first time I made this Crockpot Orange Chicken it surprised me how simple pantry ingredients turned into a sticky, bright sauce that clung to shredded chicken like it had been lacquered by a pro.
This recipe is a winner because it’s hands-off, family-friendly, and doesn’t rely on fancy techniques to deliver big flavor. It’s perfect for busy weeknights or when you want takeout vibes without the delivery price.
Serve it over steaming rice or wide noodles and you’ve got a complete meal. If you love juicy crockpot chicken, you’ll appreciate how forgiving this recipe is — see my tips below and try it alongside other slow-cooker chicken favorites like my favorite crockpot chicken breast methods for even more reliable results.
Why You’ll Love This Recipe
- Hands-off cooking: toss ingredients in the slow cooker and walk away.
- Balanced flavor: tangy orange, salty soy, and mellow honey create a crowd-pleasing sauce.
- Texture magic: slow-cooked chicken shreds and soaks in sauce for even bites.
- Family-friendly: mild, sweet-savory profile that kids and adults devour.
- Versatile: serve over rice, noodles, or in wraps for meal prep.
This dish hits both texture and taste in the sweet spot. The long, low cook time breaks down fibrous chicken breast so it shreds tenderly, while the sauce reduces and concentrates during the final thickening step. You’re left with glossy, clingy sauce that perfectly coats each strand of chicken. The bell pepper provides a fresh snap and color contrast so the plate never feels one-note.
“My kids asked for seconds and then third helpings — the best slow-cooker orange chicken we’ve ever had!” — Jenna, reader
Key Ingredients
Orange juice — Fresh-squeezed orange juice gives a bright, natural citrus flavor and subtle acidity that balances the honey. If you must use bottled, choose 100% orange juice without added sugars for the cleanest taste.
Chicken breasts — Using 2 pounds of boneless, skinless breasts is convenient and lean. For the most forgiving results, buy evenly sized pieces so they cook uniformly; for darker meat richness, you can swap thighs (see Variations).
Soy sauce — Soy adds essential umami and salt. I prefer a naturally brewed low-sodium soy sauce so you can control the salt level, especially if your orange juice has added sodium.
Cornstarch slurry — The cornstarch + water mixture is what transforms a watery crockpot sauce into a glossy glaze. Mix it smooth to avoid lumps and add it at the end so the chicken remains tender while the sauce thickens.
Full ingredient list:
- 2 lbs chicken breasts
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 red bell pepper, sliced
- 1/4 cup cornstarch
- 1/4 cup water
- Cooked rice or noodles, for serving
Step-by-Step Instructions
Step 1: Combine the sauce and peppers
In your slow cooker, pour in the orange juice, soy sauce, honey, minced garlic, grated ginger, and sliced red bell pepper. Stir gently to combine until the honey is mostly dissolved into the liquid.
Pro Tip: Use fresh ginger for a brighter flavor; peel with a spoon for minimal waste. You’ll know it’s ready when the honey has mostly integrated into the liquid and the peppers are evenly coated.
Step 2: Add the chicken
Nestle the chicken breasts into the sauce, turning them once so every piece is coated in the liquid. Push the peppers evenly around the top so they steam rather than burn.
Pro Tip: If your breasts are very thick, slice them horizontally into thinner cutlets so they cook evenly. Visual cue: the chicken should sit submerged but not necessarily drowned — the sauce can reduce during cooking.
Step 3: Slow-cook until tender
Cook on low for 6–8 hours or on high for 3–4 hours. Low-and-slow yields the most tender shred; high is fine when time is tight. Avoid lifting the lid often — every peek drops the temperature and adds time.
Pro Tip: Test at the low end of cooking time for tenderness. You’ll know it’s done when a fork slides into the thickest part and the meat begins to fall apart easily.
Step 4: Shred the chicken
Remove the chicken from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-size strands, discarding any very small bits of white tendon.
Pro Tip: Shredding while warm is easier. If you prefer larger pieces, shred less aggressively. If you want a saucier result, reserve a splash of the cooking liquid to stir back in.
Step 5: Thicken the sauce with a slurry
Whisk the cornstarch and water in a small bowl until smooth, then pour the slurry into the slow cooker. Stir it into the remaining sauce to combine.
Pro Tip: Make sure the sauce is simmering before adding the slurry; this activates thickening. You’ll notice the sauce start to cling to the spoon within 10–20 minutes.
Step 6: Finish on high and recoat the chicken
Cook on high for an additional 30 minutes, stirring occasionally, until the sauce is glossy and thickened. Return the shredded chicken to the slow cooker and toss to coat evenly.
Pro Tip: If the sauce becomes too thick, loosen with a tablespoon or two of water or reserved cooking liquid. Visual cue: the sauce should coat the back of a spoon without running off like water.
Step 7: Serve
Spoon the orange chicken over steamed rice or toss with noodles. Garnish with green onions or sesame seeds if desired.
Pro Tip: For a richer finish, add a drizzle of toasted sesame oil right before serving. If you want gravy-style comfort, serve alongside slow-cooker chicken gravy recipes for a complementary sauce base using similar techniques.
Expert Tips for Success
- Choose chicken pieces wisely: uniform breast sizes cook evenly; if using thighs switch to a 1:1 swap and reduce resting time. For more techniques on juicy crockpot breasts see this guide to juicy, foolproof crockpot breasts.
- Measure your citrus: orange juice sweetness varies. If your oranges are extra sweet, cut honey by a tablespoon to avoid an overly cloying sauce.
- Control salt with soy: using low-sodium soy sauce lets you adjust seasoning at the end; taste after thickening and add a little more if needed.
- Avoid overcooking: cook until chicken easily shreds — beyond that it can dry. Low heat for longer is usually safer than high heat for too long.
- Get a lump-free slurry: whisk cornstarch into cold water first; never add cornstarch directly into hot liquid or it will clump.
- Make it glossy: if the sauce doesn’t thicken enough after 30 minutes, add another teaspoon of cornstarch dissolved in a tablespoon of cold water and simmer 10–15 minutes more.
- Equipment matters: a wide, oval slow cooker lets more surface area evaporate for flavor concentration; if your cooker is very deep, reduce liquid slightly.
- Garnish smart: finely sliced scallions and toasted sesame seeds add aroma and contrast without extra work.
- Meal prep tip: double the sauce if you plan to freeze the chicken — the meat absorbs sauce during reheating and can dry if under-sauced.
Storage & Freezing
Fridge: Cool the chicken to room temperature (no more than two hours out), then transfer to an airtight container. Stored properly the chicken will keep 3–4 days. Reheat gently in a covered skillet over medium-low heat, stirring and adding a splash of water or broth to loosen the sauce.
Freezer: For longer storage, cool completely and pack in freezer-safe containers or heavy-duty freezer bags. Freeze in single-meal portions for convenience. Properly sealed, it will keep 2–3 months without major quality loss.
Thawing and reheating: Thaw overnight in the fridge before reheating. Reheat in a covered saucepan over low heat or in the oven at 325°F (163°C) until heated through. Avoid microwaving at full power from frozen — this can make chicken rubbery. Add a tablespoon or two of water, orange juice, or broth when reheating to revive the sauce and keep the meat moist.
If you plan to meal-prep for the week, store rice separately and combine when reheating to avoid soggy grains. For a quick weeknight finish, reheat shredded chicken and serve over freshly steamed rice or toss with freshly cooked noodles.
Variations & Substitutions
- Sticky Orange-Thigh Swap: Use bone-in or boneless chicken thighs for richer flavor. Reduce cooking time by 30–45 minutes on high if using boneless thighs.
- Spicy Orange: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce for heat that balances the sweetness.
- Low-Sugar Version: Replace honey with a sugar-free maple syrup or use 2 tablespoons of honey and increase orange zest to punch up citrus without more sugar.
- Gluten-Free Option: Substitute tamari or coconut aminos for soy sauce and use a gluten-free cornstarch to thicken.
Frequently Asked Questions
Q: Can I use frozen chicken breasts in this recipe?
A: Yes, but I don’t recommend it. Starting from frozen increases cooking time and can hold your slow cooker in the danger zone longer. If you must use frozen, add at least 2 extra hours on low and check internal temperature for safety.
Q: How do I prevent the sauce from tasting too sweet?
A: Balance is key. Use fresh orange juice and a low-sodium soy sauce. Taste before thickening and adjust acidity with a teaspoon of rice vinegar or extra grated ginger if needed.
Q: Can I make this on the stovetop instead of a crockpot?
A: Absolutely. Brown the chicken in a skillet, add the sauce ingredients, simmer covered for 20–30 minutes until cooked through, shred, then thicken with the cornstarch slurry.
Q: Will the cornstarch change the flavor?
A: No — cornstarch is neutral in taste and only affects texture. If you prefer, arrowroot can be used 1:1 as an alternative, producing a slightly clearer glaze.
Q: Can I prep this ahead and freeze for later?
A: Yes. Freeze shredded chicken and sauce in meal-sized portions and thaw overnight in the fridge before reheating to minimize texture loss.
Final Thoughts
This Crockpot Orange Chicken is a dependable weeknight superstar — forgiving to make and generous in flavor. Try it once and you’ll have a new regular on rotation.
Please leave a star rating in the recipe card below if you make it, and pin this to Pinterest so others can find it too.
Conclusion
For more slow-cooker orange chicken variations and inspiration, I like the straightforward approach shown at Easy Slow Cooker Orange Chicken – Persnickety Plates which complements this method.
If you’re experimenting with textures and finish, check out Slow Cooker Orange Chicken – Averie Cooks for technique ideas.
For a lighter take and additional serving suggestions, see Crockpot Orange Chicken Recipe – Lightened Up, Healthy, Quick ….
Crockpot Orange Chicken
Ingredients
For the Chicken and Sauce
- 2 lbs chicken breasts Boneless and skinless for convenience.
- 1 cup orange juice Fresh-squeezed preferred.
- 1/4 cup soy sauce Low-sodium recommended.
- 1/4 cup honey Adjust based on the sweetness of the juice.
- 2 cloves garlic, minced Add more for stronger flavor.
- 1 tsp ginger, grated Fresh ginger is preferable.
- 1 red bell pepper sliced Adds color and freshness.
- 1/4 cup cornstarch For thickening the sauce.
- 1/4 cup water To make the cornstarch slurry.
For Serving
- Cooked rice or noodles For serving the dish.
Instructions
Preparation
- In your slow cooker, pour in the orange juice, soy sauce, honey, minced garlic, grated ginger, and sliced red bell pepper. Stir gently to combine until the honey is mostly dissolved into the liquid.
- Nestle the chicken breasts into the sauce, turning them once so every piece is coated in the liquid. Push the peppers evenly around the top.
Cooking
- Cook on low for 6–8 hours or on high for 3–4 hours. Avoid lifting the lid often.
- Remove the chicken from the slow cooker and shred the meat into bite-size strands.
- Whisk the cornstarch and water in a small bowl until smooth, then pour the slurry into the slow cooker. Stir it into the remaining sauce.
- Cook on high for an additional 30 minutes until the sauce is glossy and thickened. Return the chicken to the slow cooker and toss to coat evenly.
Serving
- Spoon the orange chicken over steamed rice or toss with noodles. Garnish with green onions or sesame seeds if desired.
