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Asian Crockpot Orange Chicken

Asian crockpot orange chicken made with tender slow-cooked chicken thighs and a bright, glossy orange-soy sauce. Simmered until coated, then thickened with a quick cornstarch slurry for a sticky finish over white rice.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless skinless chicken thighs Cut into bite-sized pieces.
Orange sauce
  • 0.75 cup orange juice Freshly squeezed or store-bought.
  • 1 orange Zest 1 orange.
  • 0.33 cup soy sauce
  • 0.25 cup honey
  • 3 tbsp brown sugar
  • 3 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tbsp rice vinegar
  • 0.5 tsp red pepper flakes
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp cold water
To serve
  • 1 sesame seeds For garnish.
  • 1 green onions Sliced, for garnish.
  • 1 cooked white rice For serving.

Equipment

  • 1 slow cooker

Method
 

Add chicken and sauce base
  1. Place the chicken pieces into the slow cooker.
  2. Whisk together orange juice, orange zest, soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes until smooth.
  3. Pour the sauce over the chicken so the pieces are evenly covered.
Slow-cook until tender
  1. Cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through and tender.
Thicken and glaze
  1. Whisk cornstarch with cold water, then stir the slurry into the slow cooker.
  2. Cook on high for 15–20 minutes, stirring once or twice, until the sauce thickens and turns glossy.
Coat and serve
  1. Stir the chicken to coat evenly in the orange sauce.
  2. Serve over cooked white rice and garnish with sesame seeds and sliced green onions.

Notes

For best texture, avoid opening the slow cooker frequently during the first cooking window. Storage: refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stovetop or microwave until hot. Freezing: yes, freeze in portions for up to 2 months (thicken may loosen slightly—stir well when reheating). Dietary swap: for a lower-sugar option, use a brown-sugar substitute in the same amount or reduce by 1–2 tbsp and check sweetness at the end.