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Asian Crockpot Orange Chicken

This Asian Crockpot Orange Chicken is a hands-off, flavor-packed weeknight favorite featuring tender shredded chicken in a sweet-tangy orange sauce.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 2 pounds boneless, skinless chicken thighs Use thighs for juicier results; breasts can dry faster.
  • 1 cup orange juice
  • 1/4 cup soy sauce Use tamari for a gluten-free version.
  • 1/4 cup honey Can be substituted with maple syrup for a lighter version.
  • 2 tablespoons rice vinegar Reduce for a sweeter glaze if desired.
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1/4 teaspoon red pepper flakes Adjust for preferred spice level.
  • 1 tablespoon cornstarch Mix with water to create slurry.
  • 2 tablespoons water
For Serving
  • Cooked rice Serve over steamed white or brown rice.
  • Green onions For garnish.
  • Sesame seeds For garnish.

Method
 

Preparation
  1. In a crockpot, combine orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
  2. Add the chicken thighs to the crockpot and coat them with the sauce.
Cooking
  1. Cover and cook on low for 4-6 hours or until the chicken is cooked through and tender.
  2. Once cooked, remove the chicken and shred it with two forks.
  3. In a small bowl, mix cornstarch and water to create a slurry and stir it into the remaining sauce in the crockpot.
  4. Cook on high for an additional 15-20 minutes to thicken.
  5. Return the shredded chicken to the crockpot and stir to coat with the sauce.
Serving
  1. Serve over cooked rice and garnish with green onions and sesame seeds.

Notes

Store refrigerated for 3-4 days in an airtight container. For longer storage, freeze for 2-3 months. Adjust sweetness or saltiness after shredding the chicken if needed.