Citrusy Slow-Cooked Orange Chicken Recipe

Why You’ll Love This this Citrusy Slow-Cooked Orange Chicken

This crockpot orange chicken practically cooks itself while you’re busy doing literally anything else, which honestly feels like cheating but in the best possible way.

The sweet citrus flavors meld with tender chicken and colorful vegetables, creating one of those meals that looks way fancier than the minimal effort you actually put in.

You get all the satisfaction of a home-cooked dinner without standing over a stove for hours, plus your house will smell absolutely incredible while it’s bubbling away.

Ingredients List

Getting your hands on these ingredients is surprisingly simple, and chances are you already have most of them hanging out in your kitchen right now.

• 2 large carrots
• 2 large red bell peppers
• 3 garlic cloves
• 4 boneless skinless chicken breasts
• 12 ounces orange juice
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 oranges
• 4 green onions
• This recipe sneaks in a solid serving of vegetables without making anyone complain about eating their veggies, which feels like a parenting win if you ask me.
• The frozen orange juice concentrate packs way more citrus punch than regular juice, but if you can only find the fresh stuff, it’ll still work beautifully.
• Those colorful bell peppers and carrots aren’t just pretty faces – they’re loaded with vitamins and add a satisfying crunch that makes this feel like a complete meal instead of just chicken swimming in sauce.

Step by Step Directions

Making this citrusy orange chicken in your slow cooker transforms simple ingredients into a restaurant-quality meal with minimal effort.

• Peel and slice 2 large carrots into 2-inch pieces, then place them in the bottom of your crockpot.
• Cut 2 large red bell peppers into 1/2-inch chunks and add them to the crockpot.
• Finely chop 3 garlic cloves and sprinkle them over the vegetables.
• Cube 4 boneless skinless chicken breasts into bite-sized pieces and layer on top of the vegetables.
• Sprinkle 2 teaspoons ground ginger, 1 teaspoon salt, and 1/2 teaspoon pepper evenly over the chicken.
• Pour 12 ounces of frozen orange juice concentrate over everything in the crockpot.
• Cover and cook on low heat for 4-6 hours until chicken is tender and vegetables are cooked through.
• Just before serving, slice 5 oranges and gently fold them into the cooked mixture.
• Serve over rice and garnish with chopped green onions from the 4 green onions.

For best results and even heat distribution, use a premium stainless slow cooker that provides superior temperature control and durability.

Substitutions and Variations

• Thickening the sauce – Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it in during the last 30 minutes if you want a glossier, restaurant-style sauce that clings to everything.

Additional Things to Serve With This Dish

This orange chicken practically begs for some tasty sidekicks to round out your meal.

• Rice varieties – Plain white rice is the classic choice, but jasmine rice adds a subtle floral note that plays beautifully with the citrus, and brown rice brings a nutty depth if you’re feeling fancy or health-conscious.
• Asian-inspired vegetables – Steamed broccoli, snap peas, or bok choy create that perfect restaurant atmosphere, plus they soak up any extra sauce like little green sponges.
• Noodle alternatives – Lo mein noodles or even ramen noodles (the good kind, not the college dorm variety) make this dish feel completely different while keeping those comforting flavors intact.
• Fresh additions – A simple cucumber salad with rice vinegar cuts through the richness, and edamame gives you something to pop in your mouth between bites of chicken.
• Bread options – Warm dinner rolls or even naan bread work surprisingly well for sopping up every last drop of that sweet, tangy sauce because waste not, want not.

Cooking Tips & Tricks (Chef’s Notes)

Making this crockpot orange chicken is pretty straightforward, but a few insider tips can turn your good dinner into a great one.

• Don’t skip the carrot prep – Those 2-inch pieces aren’t just for show; they need time to get tender without turning into orange mush, and bigger chunks hold their shape better during that long, slow cook.
• Layer like you mean it – Carrots on the bottom, then peppers, garlic, and chicken on top creates the perfect flavor ladder where each ingredient gets its moment to shine without overpowering the others.
• Frozen orange juice is your secret weapon – It’s concentrated flavor that won’t water down your sauce, plus it melts slowly and evenly, which is exactly what slow cooking loves.
• Resist the urge to peek – I know that lid is just sitting there, begging to be lifted, but every time you check, you’re adding 15-30 minutes to your cook time because heat escapes faster than gossip at a family reunion.
• Save those orange slices for the end – Fresh citrus added too early turns bitter and mushy, but stirring them in during the last few minutes gives you bright pops of flavor and pretty presentation.
• Thicken if needed – Mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes if your sauce seems too thin, because nobody wants watery orange chicken.

Nutritional Facts

This crockpot orange chicken delivers a balanced mix of protein, vitamins, and minerals while keeping calories reasonable for a satisfying family meal.

• Calories per serving: Approximately 285 calories (based on 6 servings)
• Protein powerhouse: Each serving provides about 35g of lean protein from chicken breast, supporting muscle health and keeping you satisfied.
• Vitamin C boost: Orange juice and fresh oranges deliver over 100% of your daily vitamin C needs, supporting immune function.
• Beta-carotene benefits: Carrots contribute significant vitamin A for eye health and immune support.
• Low in saturated fat: Less than 2g per serving, making it heart-friendly.
• Antioxidant-rich: Red bell peppers and oranges provide powerful antioxidants that fight inflammation.
• Sodium content: Approximately 420mg per serving, mostly from added salt.
• Fiber source: Vegetables contribute about 4g of dietary fiber per serving.
• Ginger benefits: Anti-inflammatory properties that may aid digestion.
• Carbohydrates: About 18g per serving, primarily from natural fruit sugars and vegetables.
• Iron content: Moderate iron from chicken and vegetables supports healthy blood circulation.
• Potassium boost: Orange juice and vegetables provide electrolytes for heart and muscle function.

Fun “Did You Know?”

Did you know that orange chicken wasn’t actually invented in China? I find it fascinating that this beloved dish was created by Chinese-American chef Andy Kao in Hawaii during the 1980s. He developed it specifically for American palates at Panda Express.

The original Chinese cuisine rarely combined sweet citrus flavors with chicken in this particular way. What’s even more interesting is that slow-cooking orange chicken, like in our crockpot recipe, makes the meat incredibly tender while allowing the orange flavors to penetrate deeply.

This cooking method actually enhances the dish beyond its original stir-fried version.