Crockpot Orange Chicken
A simple and delicious crockpot recipe that transforms pantry ingredients into a sticky orange sauce coating tender, shredded chicken. Perfect for busy weeknights!
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.
Notes
Chicken should be tender and easy to shred. To adjust sweetness and saltiness, taste before thickening. Serve with rice or noodles for a balanced meal.