I make this slow-cooker orange chicken on busy weeknights when I want sticky, citrusy comfort with almost no hands-on time. Bite-size chicken simmers in an orange-soy glaze until tender, then a quick cornstarch slurry turns the cooking liquid into a glossy sauce that clings to every piece. It’s easy to scale, kid-friendly, and finishes beautifully under the broiler if you want a touch of caramelized crisp.

I often pair it with steamed rice and a crisp vegetable for a complete meal — and if you like easy slow-cooker chicken dinners, this recipe complements other family favorites like easiest orange chicken.

Why you’ll love this dish

This slow-cooker orange chicken is low-effort but high-reward. The slow, moist heat keeps chicken juicy while the orange and brown sugar create a bright, slightly sweet glaze that tastes indulgent without being complicated. It’s great for:

Busy weeknights when you want dinner ready with minimal babysitting.
Batch cooking — leftovers reheat well.
Feeding picky eaters: balance sweetness and acidity by adjusting brown sugar or vinegar.

"A weeknight lifesaver—sticky, tangy, and always disappears fast." — home-cook review

If you already enjoy slow-cooker comfort food, you might also like a hearty option like slow-cooker white chicken chili for a change of pace.

How this recipe comes together

Quick overview so you know what to expect:

Trim and cut the chicken into bite-size pieces; optionally toss with a little cornstarch for extra body.
Whisk orange juice, soy sauce, brown sugar, vinegar, zest, garlic, and ginger into a tangy-sweet sauce.
Combine chicken and sauce in the slow cooker and cook on low (3–4 hours) or high (1.5–2 hours) until the chicken reaches 165°F.
Thicken with a cornstarch slurry, switch to high, and simmer 10–15 minutes until glossy.
Optional: broil or pan-sear briefly for a caramelized finish.
Serve over rice, garnish, and enjoy.

If you want a printable step-by-step for other slow-cooker chicken dishes while this simmers, check this take on slow-cooker white chicken chili for inspiration.

Gather these items

2 pounds boneless skinless chicken breasts or thighs, cut into 1–1.5" pieces (thighs stay juicier; breasts are leaner)
2/3 cup orange juice (freshly squeezed is brighter; bottled works)
1/2 cup low-sodium soy sauce (use tamari for gluten-free)
1/3 cup brown sugar (light or dark)
2 tablespoons rice vinegar or white vinegar (rice vinegar is milder)
1 tablespoon orange zest (optional but recommended for brightness)
2 cloves garlic, minced
1 tablespoon grated fresh ginger (or 1 tsp ground ginger in a pinch)
2 tablespoons cornstarch (plus 2 tbsp water for slurry)
2 tablespoons vegetable oil (for optional searing)
Pinch of red pepper flakes (optional for heat)

How to prepare it

Prep the chicken. Trim excess fat and cut into bite-size pieces. Pat dry. Optional: toss the pieces with 1 tablespoon cornstarch — this helps the sauce cling and can slightly improve texture.
Make the sauce. Whisk together orange juice, soy sauce, brown sugar, rice vinegar, orange zest (if using), minced garlic, and grated ginger in a medium bowl. Taste and adjust: add more sugar for sweetness or more vinegar for brightness.
Layer in the slow cooker. Add the chicken to the crock, pour the sauce over, and stir to coat evenly.
Cook. Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until an instant-read thermometer shows 165°F and the chicken is tender. Avoid overcooking; aim for juicy, not stringy.
Thicken the sauce. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a smooth slurry. Stir the slurry into the slow cooker, switch to high, and cook for 10–15 minutes until the sauce is glossy and thickened.
Optional finishing for crispness. Spread the chicken in a single layer on a baking sheet and broil 3–5 minutes, watching closely, or heat 1 tablespoon oil in a hot skillet and quickly sear portions until caramelized. This creates contrast in texture.
Serve. Spoon over steamed rice or cauliflower rice and garnish with sliced scallions, sesame seeds, and orange slices.

Best ways to enjoy it

Classic plating: over steamed jasmine or brown rice with a side of steamed broccoli.
Lighter option: serve over cauliflower rice with a sprinkle of toasted sesame seeds.
Bowls: layer rice, orange chicken, shredded carrots, cucumber ribbons, and a drizzle of sriracha mayo.
Make it a meal: add a green on the side—stir-fried snap peas or bok choy are excellent. If you’re exploring other comforting chicken pasta ideas, try pairing flavors with recipes like marry me chicken pasta for different textures and sauces.

Storage and reheating tips

Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Reheat: Gently rewarm in a skillet over medium-low heat with a splash of water or orange juice to loosen the sauce, or microwave in 30-second intervals until hot.
Freeze: Freeze in a shallow airtight container for up to 3 months. Thaw overnight in the fridge before reheating. Note: sauces with cornstarch can separate slightly after freezing; whisk and gently reheat to re-emulsify.
Food safety: Always ensure the chicken reaches 165°F when reheating and discard any leftovers left at room temperature more than 2 hours.

Pro chef tips

Use thighs for more forgiving texture; breasts can dry if overcooked.
Zest the orange before juicing so you get maximum aromatic oils.
If you want a clearer sauce, strain out solids before making the slurry, then return to the slow cooker.
Searing the chicken first isn’t required but adds Maillard flavor — toss quickly in a hot pan and brown in batches.
Taste as you go: slow cooking mellows acidity and heat, so add extra vinegar or red pepper flakes at the end if you want more punch.

Recipe variations

Sticky honey-orange: substitute half the brown sugar with honey for a deeper floral sweetness.
Spicy orange chicken: increase red pepper flakes and add 1–2 tablespoons of chili garlic sauce.
Low-sugar: replace brown sugar with a sugar substitute that measures like sugar, or reduce sugar and add a splash more orange juice for balance.
Gluten-free: use tamari instead of soy sauce and check that your cornstarch is pure (it typically is).
Vegetarian swap: use firm tofu (pressed and cubed) or cauliflower florets; cook on high for 2–3 hours and shorten thickening time.

Your questions answered

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

Q: How thick should the final sauce be?
A: Aim for a glossy sauce that coats the back of a spoon. If it’s too thin after the slurry, dissolve another 1 tsp cornstarch in 1 tbsp cold water and simmer a few more minutes.

Q: Can I make this ahead for a party?
A: Yes. Cook fully, refrigerate, and reheat in a covered baking dish at 325°F until warmed through. Finish under the broiler briefly for crispness right before serving.

Q: Is orange juice from concentrate okay?
A: Yes—use what’s on hand. Fresh juice gives the brightest flavor, but concentrate diluted per package directions works fine.

Q: How do I prevent the sauce from tasting too salty?
A: Use low-sodium soy sauce and taste the sauce before adding to the slow cooker. If it’s too salty, dilute with a splash more orange juice or a teaspoon of water and a little extra brown sugar.

Conclusion

For another straightforward slow-cooker take on the same flavor family, see Easy Slow Cooker Orange Chicken for a closely related approach. If you want a different spin with slightly varied technique and photos, check out this CrockPot Orange Chicken Recipe (So Easy!) – Averie Cooks.