Easiest Orange Chicken

I found this orange chicken recipe years ago when I wanted a no-fuss, saucy weeknight dinner that didn’t smell up the house with frying oil. It’s a slow-cooker staple: simple ingredients, a bright citrus-sweet sauce, and hands-off cooking that yields fork-tender chicken. Use it when you need an easy family meal, a meal-prep option, or a cozy dish that pairs perfectly with steamed rice and quick vegetables. If you like citrus-forward chicken recipes, you might also enjoy this avgolemono soup for a lemony contrast on another night.

Why you’ll love this dish

This slow-cooker orange chicken is an ideal mix of convenience and flavor. It takes pantry-friendly staples—orange juice, soy sauce, honey—and turns them into a glossy, balanced sauce without sautéing or deep-frying. It’s great for busy weeknights, picky eaters (the sweetness wins over kids), and anyone trying to simplify dinner prep. Choose thighs for richer, more forgiving meat; breasts keep it leaner.

“Weeknight magic: I dump everything in the crock-pot in the morning and come home to bright, sticky orange chicken. My kids ask for seconds!” — a quick-home-cook review

Why it stands out:

• Minimal hands-on time: toss, cook, thicken, serve.
• Budget-friendly: uses common ingredients and 1.5 lbs chicken feeds 3–4.
• Flexible: works with thighs or breasts and adapts to gluten-free or low-sugar swaps.
• Family-friendly and freezer-friendly for make-ahead meals.

How this recipe comes together

Quick overview so you know what to expect:

1. Place raw chicken in the slow cooker.
2. Whisk orange juice, soy sauce, honey, rice vinegar, and garlic; pour over chicken.
3. Cook low for 4–6 hours until chicken is tender.
4. Remove chicken, thicken sauce with a cornstarch slurry on high, then return chicken to coat.
5. Serve over rice and garnish with green onions.

This sets the timeline: about 5–6 hours total (most of it unattended), with a short finishing step to thicken and glaze the chicken.

What you’ll need

• 1.5 lbs chicken thighs or breasts (bone-in or boneless; thighs stay juicier)
• 1 cup orange juice (fresh is best for brightness; bottled works)
• 1/4 cup soy sauce (use low-sodium if desired)
• 1/4 cup honey (maple or brown sugar can work as swaps)
• 1 tablespoon rice vinegar (white vinegar or apple cider vinegar in a pinch)
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• Chopped green onions for garnish

Notes: For gluten-free, swap soy sauce for tamari. If you prefer more acid, add 1 teaspoon orange zest or an extra splash of rice vinegar.

Directions to follow

1. Place the chicken in the slow cooker in a single layer. Season lightly with salt and pepper.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, and minced garlic until smooth.
3. Pour the sauce over the chicken so it’s evenly coated. Cover the slow cooker.
4. Cook on LOW for 4–6 hours, or until the chicken is cooked through and easily pulls apart with a fork (internal temperature 165°F/74°C).
5. When the chicken is ready, carefully remove it from the slow cooker and set aside on a plate.
6. Mix the cornstarch and water in a small bowl to make a slurry. Stir this into the sauce in the slow cooker.
7. Turn the slow cooker to HIGH and cook for 10–15 minutes, stirring once or twice, until the sauce thickens and becomes glossy.
8. Return the chicken to the thickened sauce and toss to coat thoroughly. Let it heat together for a minute or two so the flavors meld.
9. Serve over steamed rice and sprinkle with chopped green onions.

Keep steps short and active: prep, pour, cook, thicken, coat, serve.

Best ways to enjoy it

• Serve the orange chicken over plain jasmine or short-grain rice to capture all the sauce.
• Add quick sides: steamed broccoli, snap peas, or a simple cucumber salad for crunch and freshness.
• For a restaurant-style touch, sprinkle toasted sesame seeds and a few red pepper flakes.
• To make a bowl: rice, orange chicken, roasted carrots, and a handful of baby spinach.
• If you want a heartier menu, pair it with a bowl of white chicken chili on the side during a casual family dinner (contrast of flavors and textures).

Plating tip: spoon extra thickened sauce over the chicken right before serving so it glistens.

Storage and reheating tips

• Refrigerating: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
• Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating stovetop: Gently warm in a skillet over medium-low with a splash of water or orange juice to loosen the sauce; heat until hot throughout (165°F/74°C).
• Reheating microwave: Cover loosely and heat in 60-second intervals, stirring in between to re-distribute heat.
• Food safety: Always ensure chicken reaches 165°F when reheated. Don’t leave cooked chicken at room temperature for more than two hours.

Pro chef tips

• Thighs vs. breasts: Thighs are more forgiving in slow cookers and stay moist. If using breasts, check earlier—they can dry if overcooked.
• Concentrated flavor: For deeper orange aroma, add 1 teaspoon of orange zest to the sauce before cooking.
• Balancing sweetness: Taste the sauce after thickening. If it’s too sweet, add 1/2 teaspoon rice vinegar or a squeeze of fresh lemon.
• Cornstarch slurry: Mix cornstarch with cold water before adding. Stir into hot liquid and allow it to come to a simmer to fully activate the starch.
• Reduce saltiness: Use low-sodium soy sauce if you want to control sodium and sweetness more easily.
• Quick crisp option: If you want a slightly crisp finish, briefly broil the sauced chicken on a baking sheet (watch closely so the sugar doesn’t burn).

Creative twists

• Crispy orange chicken: After slow-cooking, shred or slice the chicken, toss in cornstarch, pan-fry until crisp, then coat with the thickened sauce.
• Spicy-sweet: Stir in 1–2 teaspoons Sriracha or sambal oelek to the sauce for heat.
• Ginger-forward: Add 1 tablespoon fresh grated ginger to the sauce for more aromatic depth.
• Tropical: Add pineapple chunks to the slow cooker in the last hour for a tropical spin.
• Low-sugar/Paleo: Replace honey with a small amount of pure maple syrup, use coconut aminos instead of soy sauce, and skip cornstarch—reduce sauce down on the stovetop to concentrate it.
• Vegetarian: Swap chicken for firm tofu or cauliflower florets; cook on low until tender and follow the same thickening step.

Common questions

Q: How long does this take from start to finish?
A: Hands-on time is about 10–15 minutes. The slow cooker run is 4–6 hours on LOW, plus 10–15 minutes to thicken the sauce—plan for roughly 5 hours.

Q: Can I use frozen chicken in the slow cooker?
A: It’s better to thaw chicken first. Putting frozen chicken in a slow cooker can keep it in the “danger zone” (40–140°F) too long and compromise safety. Thaw in the fridge overnight before using.

Q: My sauce didn’t thicken. What went wrong?
A: Make sure your cornstarch slurry is fully mixed and added cold. The sauce must reach a simmer after adding the slurry to activate the cornstarch. If it stays thin, add a little more slurry (mix 1 tsp cornstarch + 2 tsp water) and simmer until thick.

Q: Can I make this sugar-free or lower in carbs?
A: Use a sugar substitute like allulose or reduce the honey amount and increase vinegar/zest for brightness. Swap regular soy for a lower-sodium tamari if needed.

Q: Is it safe to reheat several times?
A: Avoid multiple reheats. Reheat only the portion you’ll eat and keep the rest refrigerated. Reheat until steaming hot (165°F).

Conclusion

This slow-cooker orange chicken is a reliable, family-friendly recipe that balances bright citrus with savory-sweet notes and requires minimal effort. If you want to compare other easy takes, try this Easy Orange Chicken Recipe (with Homemade Sauce) – Cookin … for a homemade sauce variation, or see this EASY Orange Chicken Recipe (Super Simple Sauce with Photo … for another straightforward method and photos that illustrate the process. Enjoy, and don’t be afraid to tweak the sweetness or add heat to suit your family’s tastes.

Slow Cooker Orange Chicken

A simple, flavorful slow-cooked orange chicken with a bright, sweet sauce that's perfect for busy weeknights and family meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs chicken thighs or breasts (bone-in or boneless) Thighs stay juicier
• 1 cup orange juice Fresh is best for brightness; bottled works
• 1/4 cup soy sauce Use low-sodium if desired
• 1/4 cup honey Maple or brown sugar can work as swaps
• 1 tablespoon rice vinegar White vinegar or apple cider vinegar in a pinch
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• Chopped green onions for garnish

Method

 

Preparation

1. Place the chicken in the slow cooker in a single layer. Season lightly with salt and pepper.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, and minced garlic until smooth.
3. Pour the sauce over the chicken so it’s evenly coated. Cover the slow cooker.

Cooking

1. Cook on LOW for 4–6 hours, or until the chicken is cooked through and easily pulls apart with a fork (internal temperature 165°F/74°C).
2. When the chicken is ready, carefully remove it from the slow cooker and set aside on a plate.
3. Mix the cornstarch and water in a small bowl to make a slurry. Stir this into the sauce in the slow cooker.
4. Turn the slow cooker to HIGH and cook for 10–15 minutes, stirring once or twice, until the sauce thickens and becomes glossy.
5. Return the chicken to the thickened sauce and toss to coat thoroughly.
6. Serve over steamed rice and sprinkle with chopped green onions.

Notes

For gluten-free, swap soy sauce for tamari. If you prefer more acid, add 1 teaspoon orange zest or an extra splash of rice vinegar. Storage: refrigerate leftovers for up to 3–4 days or freeze for up to 3 months.