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Delicious Asian Crockpot Orange Chicken served with rice and vegetables.

Asian Crockpot Orange Chicken

A tender, juicy chicken bathed in a luscious orange sauce, this Asian Crockpot Orange Chicken brings delicate flavors to your table with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs Thighs hold moisture better than breasts.
  • 1 cup orange juice
  • 1/2 cup soy sauce
  • 1/4 cup honey Can substitute with maple syrup.
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger Add more for extra spice.
  • 1 tablespoon cornstarch To thicken the sauce.
  • 1 tablespoon water For mixing with cornstarch.
  • 1 pieces orange, sliced (for garnish)
  • to taste pieces green onions, chopped (for garnish)

Method
 

Preparation
  1. Place the chicken thighs in the crockpot.
  2. In a bowl, mix together the orange juice, soy sauce, honey, garlic, and ginger.
  3. Pour the mixture over the chicken.
Cooking
  1. Cover and cook on low for 4-6 hours, or until the chicken is tender.
  2. Remove the chicken and mix cornstarch with water in a small bowl, then stir it back into the crockpot.
  3. Cook for an additional 30 minutes on high to thicken the sauce.
Serving
  1. Serve the chicken with the sauce over rice, garnished with orange slices and green onions.

Notes

Leftovers can be stored in the fridge for about 3-4 days or frozen for up to 3 months. For a vegan option, swap chicken for tofu.