26+ Tasty Crockpot Chinese Orange Chicken Recipes You Must Try

If you love Chinese food, you’re probably familiar with the delightful flavors of orange chicken.

But what if you could enjoy this beloved dish without the hassle of takeout or complicated cooking techniques?

Enter the crockpot: the perfect solution for easy, hands-off cooking that still results in mouthwatering meals.

With over 26 variations of crockpot Chinese orange chicken recipes, you’ll never run out of creative ways to enjoy this classic dish.

Whether you prefer a sweet and tangy sauce, want to add a spicy kick, or need a healthier twist, there’s something for everyone.

In this blog post, we’ll dive into some of the best crockpot recipes to make your meal prep easier and more delicious than ever.

So, get ready to fill your kitchen with the fragrant aroma of orange chicken and let the crockpot do the work!

26+ Tasty Crockpot Chinese Orange Chicken Recipes You Must Try

Crockpot Chinese orange chicken recipes are a game-changer for anyone who loves flavorful, effortless meals.

With more than 26 unique recipes to choose from, you can experiment with different variations to suit your taste buds.

The best part? These recipes require minimal prep time, making them perfect for busy weeknights or meal prepping for the week ahead.

By combining the convenience of a slow cooker with the bold flavors of Chinese orange chicken, you can bring the restaurant experience right to your kitchen.

No matter your dietary preferences or flavor cravings, you’re sure to find a crockpot recipe that suits your needs.

So, gather your ingredients, throw them into the crockpot, and let the magic happen!

Classic Crockpot Chinese Orange Chicken

A sweet and tangy favorite, this orange chicken recipe takes the hassle out of the traditional method, using your crockpot to create a delicious and tender chicken that is coated in a sticky orange sauce. It’s perfect for a family dinner or a weekend gathering. The crockpot method ensures that the chicken is flavorful and juicy, making it an easy go-to meal that requires little attention while cooking.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup orange marmalade
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/4 cup brown sugar
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1/4 tsp red pepper flakes
• 2 tbsp cornstarch
• 2 tbsp water
• 1/4 cup green onions, chopped (for garnish)
• Sesame seeds (optional)

Instructions:

1. Place the chicken thighs in the bottom of the crockpot.
2. In a separate bowl, whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and red pepper flakes.
3. Pour the sauce mixture over the chicken thighs in the crockpot.
4. Cover and cook on low for 4 to 5 hours or until the chicken is cooked through and tender.
5. Remove the chicken from the crockpot, shred it using two forks, and set aside.
6. In a small bowl, combine cornstarch and water to make a slurry.
7. Pour the slurry into the sauce left in the crockpot and stir well. Cover and cook on high for 10-15 minutes until the sauce thickens.
8. Return the shredded chicken to the crockpot and toss to coat with the thickened sauce.
9. Serve the orange chicken over steamed rice and garnish with chopped green onions and sesame seeds if desired.

This crockpot Chinese orange chicken is an easy and mouth-watering dish that doesn’t require a lot of effort but delivers on flavor. The crockpot makes the chicken fall-apart tender, while the sauce is sweet, tangy, and a little bit spicy. Serve it over rice for a full meal that’s sure to impress everyone at your table. This recipe can be customized to your taste, adding more spice or sweetness as needed.

Spicy Crockpot Orange Chicken with Honey

This version of Chinese orange chicken adds a kick of heat balanced with the sweetness of honey, making it a perfect balance of flavors. By cooking the chicken in the crockpot, the meat becomes incredibly tender and absorbs the sauce, creating a harmonious blend of spice and sweetness. This recipe is great for those who like a little heat in their dishes.

Ingredients:

• 1.5 lbs chicken breast, cut into chunks
• 1/4 cup fresh orange juice
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp sriracha sauce
• 1/4 tsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp ginger, minced
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1/4 cup chopped cilantro (for garnish)
• Cooked rice for serving

Instructions:

1. Place the chicken chunks into the crockpot.
2. In a separate bowl, whisk together the orange juice, honey, soy sauce, rice vinegar, sriracha, black pepper, garlic powder, and ginger.
3. Pour the sauce mixture over the chicken in the crockpot and stir to coat evenly.
4. Cover and cook on low for 4 hours or until the chicken is cooked through and tender.
5. Mix the cornstarch and cold water to form a slurry, and then add it to the crockpot. Stir to combine and cook on high for an additional 15 minutes until the sauce thickens.
6. Serve the spicy orange chicken over cooked rice and garnish with fresh cilantro.

This spicy crockpot orange chicken with honey offers a wonderful twist on the classic dish, bringing in a delicious sweet-heat combination. The chicken is perfectly tender, and the sauce has the right balance of tangy, spicy, and sweet elements. Whether you’re feeding a crowd or enjoying a weeknight dinner, this recipe is sure to be a hit. Plus, the crockpot makes it so easy, requiring minimal prep time and hands-on effort.

Crockpot Orange Chicken with Bell Peppers

This take on orange chicken includes colorful bell peppers for an added crunch and burst of flavor. The peppers add a fresh and slightly sweet element that pairs wonderfully with the citrusy orange sauce. It’s an excellent choice for a more vibrant and hearty meal while maintaining the delicious flavors of the traditional Chinese dish.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1/4 cup rice vinegar
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tbsp cornstarch
• 2 tbsp water
• Green onions for garnish

Instructions:

1. Place the chicken pieces in the crockpot.
2. In a separate bowl, combine the orange juice, soy sauce, honey, rice vinegar, ginger, and garlic. Whisk to combine.
3. Pour the sauce over the chicken in the crockpot and stir to coat evenly.
4. Add the sliced bell peppers into the crockpot and mix them with the chicken and sauce.
5. Cover and cook on low for 4 to 5 hours or until the chicken is tender.
6. In a small bowl, mix the cornstarch with the water to form a slurry. Stir the slurry into the crockpot and cook on high for another 10-15 minutes to thicken the sauce.
7. Serve the orange chicken and bell peppers over rice and garnish with chopped green onions.

This crockpot orange chicken with bell peppers is a delightful variation that brings in an extra layer of texture and color. The bell peppers add a crisp contrast to the tender chicken, and the sauce has a deliciously fresh citrus flavor that coats every piece. The slow-cooked chicken is a crowd-pleaser, and the added vegetables make it even more satisfying. It’s an easy recipe that packs plenty of flavor with minimal effort, making it perfect for busy nights.

Crockpot Orange Chicken with Pineapple

This sweet and tropical version of orange chicken includes pineapple chunks that enhance the overall sweetness while adding a tropical twist to the dish. The pineapple soaks up the delicious orange sauce, making each bite a flavorful experience. It’s an ideal recipe for those who enjoy fruity flavors combined with savory chicken.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1/2 tsp ginger, grated
• 1/4 tsp crushed red pepper flakes (optional)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 tbsp cornstarch
• 1 tbsp water
• Green onions for garnish

Instructions:

1. Place the chicken chunks into the crockpot.
2. In a bowl, combine the orange juice, soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes.
3. Pour the sauce mixture over the chicken, making sure it’s well-coated.
4. Add the pineapple chunks to the crockpot and mix gently.
5. Cover and cook on low for 4 to 5 hours or until the chicken is cooked through.
6. In a small bowl, mix the cornstarch and water to create a slurry, and add it to the crockpot. Stir to combine and cook on high for an additional 15 minutes to thicken the sauce.
7. Serve the orange chicken and pineapple over steamed rice and garnish with green onions.

This crockpot orange chicken with pineapple brings a fresh and fruity twist to the classic dish, creating a balanced flavor profile that’s sweet and tangy. The pineapple adds a juicy bite that complements the tender chicken and flavorful sauce. It’s an easy-to-make dish that feels exotic yet familiar, making it a perfect choice for family dinners or gatherings. The crockpot ensures the chicken is tender and the flavors meld together beautifully.

Crockpot Orange Chicken with Broccoli

This orange chicken recipe incorporates broccoli for an added nutritional boost and crunch. The broccoli absorbs the delicious orange sauce, creating a satisfying and healthy meal. It’s a great option for those looking for a lighter take on the classic dish while still enjoying all the bold flavors.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into cubes
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 tsp red pepper flakes (optional)
• 2 cups broccoli florets (fresh or frozen)
• 1 tbsp cornstarch
• 1 tbsp water
• Sesame seeds for garnish

Instructions:

1. Place the chicken cubes into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
3. Pour the sauce over the chicken in the crockpot and stir to coat.
4. Cover and cook on low for 3 to 4 hours, or until the chicken is tender.
5. About 30 minutes before the end of cooking, add the broccoli florets into the crockpot, stirring them into the sauce and chicken.
6. In a small bowl, mix the cornstarch with water to create a slurry. Add this to the crockpot and cook on high for an additional 10 minutes to thicken the sauce.
7. Serve the orange chicken and broccoli over rice and garnish with sesame seeds.

Crockpot orange chicken with broccoli is a nutritious and delicious twist on the traditional recipe. The broccoli adds a nice crunch while absorbing the zesty orange sauce, making each bite a perfect balance of tender chicken and vegetables. This dish is a great way to sneak in some greens while still enjoying a flavorful, comforting meal. The simplicity of the crockpot makes it an effortless dinner that everyone will love.

Crockpot Orange Chicken with Cashews

This orange chicken recipe is elevated with the addition of roasted cashews, giving it a rich, nutty flavor that pairs wonderfully with the citrusy orange sauce. The crunch of the cashews adds texture to the dish, while the sauce coats everything in a sweet and tangy glaze. It’s a great way to bring some variety to your crockpot chicken meals.

Ingredients:

• 1.5 lbs chicken thighs, cut into bite-sized pieces
• 1/2 cup fresh orange juice
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp chili flakes (optional for some heat)
• 1/2 cup roasted cashews
• 1 tbsp cornstarch
• 2 tbsp water
• Green onions for garnish

Instructions:

1. Place the chicken pieces in the crockpot.
2. In a separate bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and chili flakes.
3. Pour the sauce mixture over the chicken and stir to coat evenly.
4. Cover and cook on low for 4 to 5 hours or until the chicken is cooked through and tender.
5. In a small bowl, create a slurry by mixing the cornstarch and water. Add it to the crockpot and stir well. Cook on high for an additional 15 minutes to thicken the sauce.
6. About 5 minutes before serving, add the roasted cashews to the crockpot and gently stir to combine.
7. Serve the orange chicken with cashews over rice and garnish with green onions.

This crockpot orange chicken with cashews is a delightful variation that introduces a nutty, crunchy element to the traditional dish. The roasted cashews provide a rich contrast to the sweet and tangy orange sauce, making this dish truly satisfying. The slow cooking method ensures that the chicken is tender and the flavors are perfectly blended, while the cashews add a lovely finishing touch. This dish is sure to become a favorite for both its flavor and texture, offering a hearty and unique meal for any occasion.

Crockpot Orange Chicken with Sweet Potatoes

This version of orange chicken features the earthy sweetness of tender sweet potatoes, which complement the tangy and savory orange sauce. The sweet potatoes soak up the citrusy flavors, making this a hearty and nutritious meal perfect for cooler weather or a cozy family dinner.

Ingredients:

• 2 lbs chicken breasts or thighs, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp cornstarch
• 2 tbsp water
• Green onions for garnish

Instructions:

1. Place the chicken chunks and sweet potato cubes into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
3. Pour the sauce mixture over the chicken and sweet potatoes, making sure everything is coated evenly.
4. Cover and cook on low for 5-6 hours or until the chicken is tender and the sweet potatoes are soft.
5. About 30 minutes before serving, mix cornstarch and water to form a slurry, and add it to the crockpot. Stir to combine and cook on high for 15 minutes until the sauce thickens.
6. Serve the orange chicken with sweet potatoes over rice and garnish with green onions.

Crockpot orange chicken with sweet potatoes is a comforting and nutritious twist on the classic recipe. The sweet potatoes add a heartiness to the dish, while the citrusy sauce ties everything together perfectly. This dish is a great way to include more vegetables in your meals without compromising on flavor. The crockpot does all the work, leaving you with a satisfying meal that’s perfect for a busy weeknight or weekend dinner.

Crockpot Orange Chicken with Zucchini Noodles

For a lighter, low-carb take on orange chicken, this recipe uses zucchini noodles instead of rice, creating a fresh and veggie-packed meal that still delivers on flavor. The zucchini noodles soak up the sweet and tangy sauce, making every bite satisfying and flavorful without the extra calories.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 medium zucchini, spiralized into noodles
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds for garnish

Instructions:

1. Place the chicken strips into the crockpot.
2. In a bowl, combine the orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Whisk to combine.
3. Pour the sauce mixture over the chicken and stir to coat.
4. Cover and cook on low for 4-5 hours or until the chicken is cooked through and tender.
5. In a small bowl, mix cornstarch and water to make a slurry. Add it to the crockpot and cook on high for another 15 minutes until the sauce thickens.
6. About 15 minutes before serving, add the zucchini noodles to the crockpot and gently stir to incorporate them into the sauce.
7. Serve the orange chicken and zucchini noodles in bowls and garnish with sesame seeds.

Crockpot orange chicken with zucchini noodles is a healthier, lighter alternative to the traditional recipe, while still being just as flavorful. The zucchini noodles absorb the sweet and tangy sauce, offering a refreshing, veggie-packed base for the tender chicken. This dish is perfect for anyone looking to reduce carbs or add more greens to their meals without sacrificing taste. The crockpot ensures that the chicken stays juicy and tender, making this a delicious and easy-to-make dinner.

Crockpot Orange Chicken with Carrots and Onions

This recipe brings a savory twist to the classic orange chicken by adding carrots and onions, which complement the tangy orange sauce beautifully. The carrots bring a natural sweetness, while the onions offer a savory depth, creating a well-rounded, comforting meal that pairs perfectly with rice.

Ingredients:

• 1.5 lbs chicken thighs, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 medium carrots, peeled and sliced
• 1 medium onion, sliced
• 1 tbsp cornstarch
• 2 tbsp water
• Fresh cilantro for garnish

Instructions:

1. Place the chicken chunks, carrots, and onions into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce mixture over the chicken and vegetables, ensuring everything is well-coated.
4. Cover and cook on low for 4-5 hours, or until the chicken is tender and the carrots are soft.
5. In a small bowl, combine cornstarch and water to form a slurry. Add it to the crockpot and stir well. Cook on high for 10-15 minutes to thicken the sauce.
6. Serve the orange chicken with carrots and onions over rice and garnish with fresh cilantro.

Crockpot orange chicken with carrots and onions adds both sweetness and savory depth to the dish, making it a well-rounded and flavorful meal. The carrots become tender and absorb the orange sauce, while the onions provide a mild sweetness. This dish is both hearty and satisfying, perfect for a weeknight meal or a special family dinner. The crockpot method ensures the chicken remains tender, and the flavors meld together beautifully with minimal effort.

Crockpot Orange Chicken with Bell Peppers and Snow Peas

This vibrant orange chicken recipe features bell peppers and snow peas, adding both color and crunch to the dish. The vegetables soak up the tangy orange sauce while maintaining their crisp texture, creating a fresh and balanced meal. It’s a great choice for anyone who loves a combination of tender chicken and crunchy vegetables.

Ingredients:

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snow peas, trimmed
• 1 tbsp cornstarch
• 2 tbsp water
• Chopped cilantro for garnish

Instructions:

1. Place the chicken pieces, red and yellow bell peppers, and snow peas into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce over the chicken and vegetables and stir to coat evenly.
4. Cover and cook on low for 4 to 5 hours or until the chicken is tender.
5. In a small bowl, mix the cornstarch and water to create a slurry. Stir it into the crockpot and cook on high for an additional 10-15 minutes to thicken the sauce.
6. Serve the orange chicken with vegetables over rice and garnish with chopped cilantro.

Crockpot orange chicken with bell peppers and snow peas is a delightful, colorful dish that’s both nutritious and flavorful. The vegetables add a nice crunch, and the tangy orange sauce ties everything together. This recipe is easy to prepare, making it a perfect option for busy nights. The crockpot ensures the chicken is tender and infused with the bold, sweet, and tangy sauce, while the veggies retain their fresh bite.

Crockpot Orange Chicken with Mushrooms

For a savory and earthy twist on the classic, this orange chicken recipe includes mushrooms, which soak up the sauce and add a rich, umami flavor to the dish. The mushrooms complement the citrusy orange sauce beautifully, making this recipe a comforting and flavorful option for any meal.

Ingredients:

• 1.5 lbs chicken thighs, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 cups mushrooms, sliced
• 1 tbsp cornstarch
• 2 tbsp water
• Green onions for garnish

Instructions:

1. Place the chicken chunks and sliced mushrooms into the crockpot.
2. In a bowl, combine the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger. Whisk together.
3. Pour the sauce mixture over the chicken and mushrooms, making sure everything is coated evenly.
4. Cover and cook on low for 4 to 5 hours, or until the chicken is cooked through and tender.
5. In a small bowl, mix cornstarch and water to form a slurry. Stir it into the crockpot and cook on high for another 15 minutes to thicken the sauce.
6. Serve the orange chicken and mushrooms over rice, garnished with chopped green onions.

Crockpot orange chicken with mushrooms brings an earthy richness to the dish, with the mushrooms absorbing the sweet and tangy sauce for a satisfying bite. This simple yet flavorful recipe is a great option for mushroom lovers, providing a comforting and filling meal. The crockpot makes it easy to prepare, and the chicken comes out incredibly tender, making this dish perfect for a family dinner or when you want something flavorful with minimal effort.

Crockpot Orange Chicken with Asparagus

For a light and elegant take on the classic dish, this recipe incorporates asparagus, which adds a fresh and slightly grassy flavor that complements the sweet and tangy orange sauce. The asparagus retains its crunch while soaking in the flavorful sauce, making it a great vegetable addition to the meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds for garnish

Instructions:

1. Place the chicken chunks into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce over the chicken, stirring to coat evenly.
4. Cover and cook on low for 4 hours or until the chicken is tender.
5. About 30 minutes before the end of cooking, add the asparagus pieces to the crockpot, stirring them into the sauce and chicken.
6. In a small bowl, mix the cornstarch and water to form a slurry, and add it to the crockpot. Cook on high for 10-15 minutes until the sauce thickens.
7. Serve the orange chicken and asparagus over rice and garnish with sesame seeds.

Crockpot orange chicken with asparagus is a healthy and flavorful dish that offers a fresh, spring-like twist on the classic. The asparagus adds a delightful texture and complements the tangy orange sauce, making it a perfect pairing with the tender chicken. This dish is quick to prepare, and the crockpot ensures the chicken is infused with the rich flavors of the sauce. It’s a simple, nutritious, and delicious dinner option that will have your family coming back for more.

Crockpot Orange Chicken with Cauliflower Rice

This low-carb version of orange chicken swaps out traditional rice for cauliflower rice, making it a healthier and lighter option without sacrificing flavor. The cauliflower rice absorbs the tangy, sweet sauce while remaining light and fluffy, creating the perfect base for the orange chicken.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp sesame oil
• 1 head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp cornstarch
• 2 tbsp water
• Chopped green onions for garnish

Instructions:

1. Place the chicken pieces into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
3. Pour the sauce over the chicken, ensuring it’s evenly coated.
4. Cover and cook on low for 4-5 hours or until the chicken is cooked through and tender.
5. In a small bowl, create a slurry by mixing cornstarch and water. Stir it into the crockpot and cook on high for 10-15 minutes to thicken the sauce.
6. In a large skillet, sauté the cauliflower rice over medium heat for about 5-7 minutes, until tender but not mushy.
7. Serve the orange chicken over cauliflower rice and garnish with chopped green onions.

Crockpot orange chicken with cauliflower rice offers a healthier alternative to the classic dish, providing a light and flavorful meal without the carbs. The cauliflower rice absorbs the orange sauce perfectly, creating a satisfying base that pairs wonderfully with the tender, sweet, and tangy chicken. This dish is perfect for anyone looking for a nutritious, low-carb option that still delivers on flavor and comfort.

Crockpot Orange Chicken with Sweet Chili Sauce

For a slightly spicy twist on the classic orange chicken, this recipe incorporates sweet chili sauce, adding an extra layer of heat and sweetness that takes the flavor to the next level. The combination of sweet, tangy, and spicy makes this orange chicken stand out, creating a dynamic dish full of bold flavors.

Ingredients:

• 1.5 lbs chicken thighs, cut into chunks
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp honey
• 3 tbsp sweet chili sauce
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp cornstarch
• 2 tbsp water
• Chopped cilantro for garnish

Instructions:

1. Place the chicken pieces into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, sweet chili sauce, garlic, ginger, and red pepper flakes.
3. Pour the sauce mixture over the chicken, stirring to coat evenly.
4. Cover and cook on low for 4-5 hours or until the chicken is tender.
5. In a small bowl, mix the cornstarch and water to form a slurry. Add it to the crockpot and cook on high for 10-15 minutes to thicken the sauce.
6. Serve the orange chicken over rice or noodles, and garnish with fresh cilantro.

Crockpot orange chicken with sweet chili sauce offers a wonderful balance of sweetness and heat, making it a perfect dish for those who enjoy a little spice with their citrus flavors. The tender chicken absorbs the zesty sauce, creating a flavorful experience that is both bold and comforting. This recipe is a great option for those looking to spice up their usual orange chicken routine while still keeping things easy and hands-off with the crockpot.

Crockpot Orange Chicken with Baby Carrots and Green Beans

This simple and hearty version of orange chicken combines tender chicken with sweet baby carrots and crisp green beans, making it a wholesome and balanced meal. The vegetables soak up the orange sauce, adding flavor and texture to the dish, while still keeping it light and nutritious.

Ingredients:

• 1.5 lbs chicken breasts, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup baby carrots, peeled
• 1 cup green beans, trimmed
• 1 tbsp cornstarch
• 2 tbsp water
• Fresh parsley for garnish

Instructions:

1. Place the chicken, baby carrots, and green beans into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
4. Cover and cook on low for 4-5 hours or until the chicken is cooked through and the vegetables are tender.
5. In a small bowl, mix the cornstarch and water to create a slurry. Add it to the crockpot and cook on high for 10-15 minutes to thicken the sauce.
6. Serve the orange chicken with baby carrots and green beans over rice or quinoa, and garnish with fresh parsley.

Crockpot orange chicken with baby carrots and green beans is a wholesome, flavorful meal that combines the tender chicken with nutritious vegetables. The orange sauce ties everything together, infusing both the chicken and the vegetables with a sweet and tangy flavor. This dish is perfect for anyone looking for a well-rounded, easy-to-make dinner that requires minimal prep time while still being packed with flavor and nutrients. The crockpot ensures the chicken stays moist and tender, and the veggies retain their texture, making this a delightful family meal.

Crockpot Orange Chicken with Pineapple

For a tropical twist on the classic, this recipe incorporates pineapple, adding a burst of sweetness and a hint of acidity to the orange chicken. The pineapple chunks blend perfectly with the citrusy orange sauce, giving the dish a refreshing and fruity flavor that’s perfect for summer or any time you’re craving a taste of the tropics.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup pineapple chunks (fresh or canned)
• 1 tbsp cornstarch
• 2 tbsp water
• Chopped cilantro for garnish

Instructions:

1. Place the chicken pieces and pineapple chunks into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce over the chicken and pineapple, stirring to coat evenly.
4. Cover and cook on low for 4-5 hours or until the chicken is cooked through and tender.
5. In a small bowl, mix the cornstarch and water to form a slurry. Stir it into the crockpot and cook on high for 10-15 minutes until the sauce thickens.
6. Serve the orange chicken and pineapple over rice or noodles, garnished with fresh cilantro.

Crockpot orange chicken with pineapple brings a bright, tropical flair to the traditional recipe. The pineapple adds a juicy, sweet element that balances perfectly with the tangy orange sauce, making it a refreshing and flavorful dish. This recipe is perfect for when you want something light, fruity, and comforting without a lot of effort. The crockpot ensures the chicken remains juicy, and the pineapple becomes tender and infused with the flavorful sauce.

Crockpot Orange Chicken with Broccoli

This simple and wholesome crockpot recipe combines orange chicken with the crispness of broccoli, creating a nutritious and flavorful dish that’s easy to prepare. The broccoli soaks up the delicious orange sauce, making each bite a burst of tangy goodness.

Ingredients:

• 1.5 lbs chicken breasts, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups broccoli florets
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds for garnish

Instructions:

1. Place the chicken pieces into the crockpot.
2. In a bowl, combine the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger. Whisk to mix.
3. Pour the sauce over the chicken, stirring to coat.
4. Cover and cook on low for 4 hours or until the chicken is cooked through and tender.
5. About 30 minutes before the dish is done, add the broccoli florets into the crockpot, stirring them into the sauce.
6. In a small bowl, mix cornstarch and water to form a slurry. Add it to the crockpot and cook on high for an additional 10-15 minutes to thicken the sauce.
7. Serve the orange chicken with broccoli over rice or quinoa, and garnish with sesame seeds.

Crockpot orange chicken with broccoli is a quick and easy way to enjoy a balanced, flavorful meal. The broccoli absorbs the tangy orange sauce, making it a delicious side that pairs perfectly with the chicken. The crockpot method ensures that the chicken remains juicy and tender, while the broccoli retains its vibrant color and crisp texture. This dish is great for a healthy weeknight dinner, offering plenty of flavor and nutrition without much effort.

Crockpot Orange Chicken with Red Onion and Bell Peppers

This recipe features a bold combination of red onion and bell peppers, which add sweetness and a mild sharpness to the tangy orange sauce. The vegetables are tender yet retain their texture, creating a delicious, flavorful meal that’s packed with vibrant colors.

Ingredients:

• 1.5 lbs chicken breast, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp cornstarch
• 2 tbsp water
• Chopped parsley for garnish

Instructions:

1. Place the chicken chunks, bell peppers, and red onion into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
4. Cover and cook on low for 4-5 hours or until the chicken is cooked through and the vegetables are tender.
5. In a small bowl, combine cornstarch and water to form a slurry. Stir it into the crockpot and cook on high for 10-15 minutes until the sauce thickens.
6. Serve the orange chicken with vegetables over rice or noodles and garnish with fresh parsley.

Crockpot orange chicken with red onion and bell peppers is a flavorful, colorful dish that’s as satisfying as it is easy to prepare. The sweet and tangy sauce pairs beautifully with the crisp bell peppers and slightly sweet red onion, creating a balanced and delicious meal. This dish is perfect for anyone who loves a little extra color and crunch in their meal while enjoying the convenience of the crockpot. The sauce is thick and rich, coating the chicken and vegetables perfectly for a hearty and tasty dinner.

Crockpot Orange Chicken with Zucchini and Carrots

This healthy orange chicken recipe features zucchini and carrots, two vegetables that absorb the sauce beautifully while retaining their texture. The zucchini adds a mild, slightly sweet flavor, while the carrots provide a natural sweetness that pairs perfectly with the tangy orange sauce.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 zucchini, sliced
• 2 medium carrots, sliced
• 1 tbsp cornstarch
• 2 tbsp water
• Chopped green onions for garnish

Instructions:

1. Place the chicken chunks, zucchini slices, and carrot slices into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
4. Cover and cook on low for 4-5 hours or until the chicken is cooked through and the vegetables are tender.
5. In a small bowl, mix cornstarch and water to create a slurry. Stir it into the crockpot and cook on high for 10-15 minutes until the sauce thickens.
6. Serve the orange chicken with zucchini and carrots over rice, garnished with green onions.

Crockpot orange chicken with zucchini and carrots is a nutritious, colorful, and flavorful meal. The vegetables add a fresh crunch and natural sweetness that perfectly complements the tangy orange sauce. The dish is easy to make and provides a wholesome dinner option that is both satisfying and healthy. The crockpot method ensures the chicken stays tender and infused with the delicious sauce, while the vegetables maintain their vibrant texture, making it a perfect weeknight dinner.

Crockpot Orange Chicken with Baby Corn and Water Chestnuts

For a fun twist on the classic orange chicken, this recipe incorporates baby corn and water chestnuts. The baby corn adds a subtle sweetness and crunch, while the water chestnuts provide a refreshing, crispy texture that pairs wonderfully with the citrusy orange sauce.

Ingredients:

• 1.5 lbs chicken breasts, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup baby corn, drained
• 1 cup water chestnuts, drained and sliced
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds for garnish

Instructions:

1. Place the chicken pieces, baby corn, and water chestnuts into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce over the chicken, baby corn, and water chestnuts, stirring to coat evenly.
4. Cover and cook on low for 4-5 hours or until the chicken is cooked through and tender.
5. In a small bowl, mix cornstarch and water to create a slurry. Stir it into the crockpot and cook on high for 10-15 minutes until the sauce thickens.
6. Serve the orange chicken with baby corn and water chestnuts over rice, garnished with sesame seeds.

Crockpot orange chicken with baby corn and water chestnuts brings an interesting texture to the dish. The baby corn adds a slight sweetness, and the water chestnuts provide a crisp bite, which contrasts beautifully with the tender chicken and zesty orange sauce. This dish is perfect for those looking to add variety to their orange chicken routine, while still enjoying a flavorful and satisfying meal with minimal effort.

Crockpot Orange Chicken with Spinach and Mushrooms

This orange chicken recipe combines spinach and mushrooms, creating a savory yet light dish that’s perfect for a healthier, veggie-packed meal. The earthy flavor of the mushrooms pairs wonderfully with the sweet and tangy orange sauce, while the spinach wilts into the sauce, adding a fresh taste to every bite.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 1 tbsp cornstarch
• 2 tbsp water
• Chopped parsley for garnish

Instructions:

1. Place the chicken chunks, mushrooms, and spinach into the crockpot.
2. In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
3. Pour the sauce over the chicken, mushrooms, and spinach, stirring to coat evenly.
4. Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.
5. In a small bowl, mix cornstarch and water to create a slurry. Stir it into the crockpot and cook on high for 10-15 minutes until the sauce thickens.
6. Serve the orange chicken with spinach and mushrooms over rice, and garnish with fresh parsley.

Crockpot orange chicken with spinach and mushrooms is a simple, healthy, and flavorful meal that incorporates both hearty vegetables and the rich, tangy sauce. The mushrooms add depth and umami to the dish, while the spinach offers a fresh, slightly earthy contrast to the sweet orange sauce. This dish is a great option for anyone looking to incorporate more greens into their diet while still enjoying the comfort of a flavorful orange chicken recipe. The crockpot ensures that the chicken stays tender, and the vegetables are infused with the sauce, making it an easy and satisfying meal.

Note: More recipes are coming soon!