Let’s get things straight people: if you’re looking for something that is going to be a Panda Express style orange chicken, this recipe ain’t for you.
There’s no breading and deep frying, that’s not how slow cooking works. There’s not a chance in the world that you will get crispy orange chicken out of it. Actually, you won’t get crispy anything out of a Crock Pot.
However, if you’re craving orange-y, savory, sweet and sour, spicy melt-in-your-mouth chicken, then look no further because I have the perfect recipe for you.
This Easy Crock Pot Orange Chicken has all of the flavors that you crave, but it’s a whole lot healthier than take-out and so easy to make: you simply toss the ingredients in the Crock Pot and move on with your day. A family-friendly Crock Pot dinner will be ready and waiting for you a few hours later!
The chicken comes out tender and juicy, and layered with complementary flavors for the orange juice, orange zest, soy sauce, rice wine vinegar, shallot, garlic, and ginger. Yeeeeah… some amazing stuff happening here!
This Easy Crock Pot Orange Chicken is perfect with a side of steaming white rice (or rice noodles) and crispy broccoli.
Easy Crock Pot Orange Chicken Print this recipe!
Note: while you can combine all the ingredients in the Crock Pot and let it do its thing, I like to brown the chicken just for a minute or two on the stove before placing it in the crock pot. That’s a personal preference, but you can do as you please.
1 boneless skinless chicken breast, cut into cubes
Juice and zest of 2 oranges
2 tablespoons brown sugar (I used coconut sugar to keep the recipe paleo)
2 tablespoons honey
¼ cup rice vinegar (or cider vinegar)
¼ cup soy sauce (or coconut aminos)
1 shallot (or small onion), finely chopped
2 garlic cloves minced
¼ teaspoon freshly grated ginger
¼ teaspoon red pepper flakes (optional)
⅛ teaspoon ground black pepper
4 tablespoons cornstarch (or arrowroot powder)
Lightly grease the insert of your crockpot.
In a bowl combine orange juice, orange zest, sugar, honey, vinegar, soy sauce, shallot, garlic, ginger, red pepper flakes (if using), and black pepper.
Pour half of the sauce into the crock-pot, place chicken breasts, and then pour the rest of the sauce over the chicken.
Cover and cook on high for 3 hours or on low for 5 to 6 hours.
When done, transfer chicken into a bowl. Set aside.
In a small bowl whisk cornstarch with 4 tablespoons of cold water until smooth. Set aside.
Pour the sauce from the crock-pot into a saucepan and add cornstarch slurry. Bring to a gentle boil over medium heat and cook, stirring constantly, until thickened and reduced by half. This should take about 8 to 10 minutes.
Add the chicken and the sauce back to the crock-pot and give a good stir to coat.
Serve warm sprinkled with sesame seeds and chopped green scallions over white rice (or cauliflower rice).
One serving yields 297 calories, 11 grams of fat, 44 grams of carbs, and 28 grams of protein.