This Chinese Orange Chicken Crock Pot features tender chicken in a zesty orange sauce with a hint of spice. Perfect for a hassle-free meal, it’s an easy, flavorful dish that brings authentic Asian taste to your home.
Why You’ll Love This Recipe
This Chinese orange chicken crock pot is a delightful way to enjoy a takeout favorite at home with minimal effort. The slow cooker tenderizes the chicken while infusing it with a tangy, sweet orange sauce, balanced with a hint of spice, making it a hit with the whole family. Ideal for busy weeknights or meal prep, it’s versatile—serve over rice or noodles—and budget-friendly, with leftovers that taste even better. The hands-off cooking and vibrant flavors make it a go-to for a delicious, authentic Asian-inspired meal without the hassle.
Recipe Tips and Tricks
- Cut Chicken Evenly: Slice into bite-sized pieces for uniform cooking.
- Sear for Flavor: Browning the chicken adds depth to the dish.
- Adjust Sweetness: Taste and tweak orange juice or honey to your liking.
- Thicken the Sauce: Use a cornstarch slurry for a glossy finish.
- Add Veggies Late: Stir in bell peppers or broccoli in the last hour.
- Low Heat Only: Cook on low to keep chicken tender.
- Rest Before Serving: Let it sit for 10 minutes to meld flavors.
- Use Fresh Orange: Fresh juice and zest enhance the citrus flavor.
- Stir Gently: Avoid breaking chicken pieces when mixing.
- Check Seasoning: Adjust soy sauce or chili based on taste.
Chinese Orange Chicken Crock Pot
Tender crockpot Chinese orange chicken, zesty and flavorful, perfect for easy meals.
Ingredients
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- ½ tsp red chili flakes (optional)
- ¾ cup orange juice
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
Instructions
- Prep the Chicken: Cut chicken thighs into bite-sized pieces and season with a pinch of salt.
- Sear the Chicken: Heat sesame oil in a skillet over medium-high heat. Sear chicken pieces for 2-3 minutes until lightly browned. Transfer to the slow cooker.
- Mix the Sauce: In a bowl, whisk together orange juice, soy sauce, honey, minced garlic, grated ginger, and rice vinegar until smooth.
- Pour Over Chicken: Pour the sauce mixture over the chicken in the slow cooker, ensuring even coating.
- Cook on Low: Cover and cook on low for 6-8 hours, until chicken is tender.
- Prepare Cornstarch: Mix cornstarch with 2 tbsp water to create a slurry; set aside.
- Thicken the Sauce: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until the sauce thickens.
- Add Heat (Optional): Sprinkle red chili flakes (if using) and stir gently to combine.
- Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring to coat the chicken.
- Serve and Enjoy: Spoon over rice or noodles, and savor the zesty, flavorful orange chicken!
Notes
- Cut chicken evenly for consistent cooking; sear in batches if needed.
- Add chili flakes late to control heat; adjust to your spice preference.
- Use fresh orange juice for the best flavor; bottled works in a pinch.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-sugar diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 260Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 138mgSodium 489mgCarbohydrates 14gFiber 0gSugar 11gProtein 29g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (2 lbs): Boneless, skinless, cut into bite-sized pieces for tenderness.
- Orange Juice (¾ cup): Freshly squeezed for authentic citrus flavor.
- Soy Sauce (¼ cup): Low-sodium prevents over-saltiness; tamari for gluten-free.
- Honey (¼ cup): Adds natural sweetness; adjust to taste.
- Garlic (4 cloves): Minced for aromatic warmth.
- Ginger (1 tbsp, grated): Fresh grated ginger brings zesty warmth.
- Rice Vinegar (2 tbsp): Adds a slight tang to balance sweetness.
- Cornstarch (2 tbsp): Thickens the sauce; dissolve in water before adding.
- Red Chili Flakes (½ tsp, optional): Adds a mild kick; adjust to taste.
- Sesame Oil (1 tbsp): Adds nutty flavor; use for searing or finishing.
Variations and Substitutions
- Chicken Swap: Use chicken breast or pork tenderloin; adjust cooking time.
- Citrus Options: Substitute orange with mandarin or tangerine juice.
- Soy Sauce Alternatives: Use coconut aminos for a soy-free version.
- Sweetener Swap: Replace honey with maple syrup or agave.
- Veggie Add-Ins: Mix in bell peppers, broccoli, or snap peas.
- Spicy Kick: Add sriracha or fresh chili for more heat.
- Vinegar Swap: Use apple cider vinegar for a different tang.
- Gluten-Free: Ensure soy sauce and other ingredients are certified gluten-free.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or microwave, stirring to blend sauce.
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Until you can read, Asian-Inspired Beef and Broccoli in the Slow Cooker