Crockpot Orange Chicken with Sticky Sauce is the ultimate sweet-and-savory comfort dish — a cozy, homemade take on the beloved Chinese restaurant classic. Tender pieces of chicken simmer slowly in a luscious orange-infused sauce that’s tangy, sticky, and perfectly balanced with just the right hint of sweetness.
This slow-cooker version captures all the flavor of your favorite takeout, but with wholesome ingredients and minimal effort. The chicken becomes melt-in-your-mouth tender while the orange sauce caramelizes beautifully, coating each bite with a glossy, zesty glaze.
Whether you’re cooking for family or simply craving something cozy and flavorful, this dish will make your kitchen smell incredible and your dinner table feel like a five-star restaurant — without standing over the stove for hours.
Why I Love This Recipe
I absolutely love this Crockpot Orange Chicken because it delivers restaurant-quality flavor with almost no hands-on cooking. The slow cooker does all the work, gently infusing the chicken with citrus, garlic, and ginger until it’s tender and bursting with flavor.
Unlike fried versions, this one is lightened up — no breading, no deep frying — but still has that irresistible sticky-sweet coating. It’s rich, bright, and perfectly balanced between tangy and sweet.
Plus, it’s a family favorite! Everyone — kids and adults alike — goes back for seconds. It’s also a make-ahead lifesaver for busy weeknights when you want something satisfying without the stress.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- Easy yet flavorful: Minimal prep, maximum taste.
- Perfectly tender chicken: Slow-cooked to juicy perfection.
- Sticky and glossy sauce: Sweet, tangy, and fragrant with real orange zest.
- Healthy and customizable: You can control the sugar, sodium, and spice.
- Hands-off cooking: The crockpot takes care of the magic while you relax.
It’s a recipe that transforms a few pantry staples into a dish that’s both comforting and restaurant-worthy.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 3–4 hours on HIGH or 6–7 hours on LOW
- Total Time: About 4–7 hours (depending on setting)
Servings and Nutrition
- Servings: 4–5 people
- Calories: Approximately 330 kcal per serving (without rice)
Course and Cuisine
- Course: Main Dish / Dinner
- Cuisine: Asian-Inspired / Chinese-American
Ingredients
For the Chicken:
- 1 ½ lbs (about 700 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 tbsp cornstarch (optional, for coating)
- Salt and pepper to taste
- 1 tbsp olive oil or vegetable oil (for searing, optional)
For the Orange Sauce:
- ¾ cup orange juice (freshly squeezed preferred)
- 1 tbsp orange zest
- ¼ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp ketchup (adds color and depth)
- 1 tsp sesame oil
- 1 tsp red pepper flakes (optional for spice)
For Thickening the Sauce (after cooking):
- 1 tbsp cornstarch
- 2 tbsp cold water
For Garnish:
- Sliced green onions
- Toasted sesame seeds
- Orange zest curls (optional)
Step-by-Step Preparation Method
Step 1: Prepare the Chicken
- Cut chicken into bite-sized chunks.
- Season with salt and pepper.
- (Optional) Toss lightly in cornstarch for a slightly thicker texture once cooked.
Step 2: Optional – Sear the Chicken
- Heat 1 tbsp oil in a skillet over medium-high heat.
- Sear chicken pieces for 2–3 minutes per side until lightly browned (do not fully cook).
- This step adds flavor but can be skipped if you prefer a simpler version.
Step 3: Make the Orange Sauce
- In a bowl, whisk together:
- Orange juice, orange zest, soy sauce, honey, vinegar, garlic, ginger, ketchup, sesame oil, and red pepper flakes.
Step 4: Slow Cook
- Add chicken to the crockpot.
- Pour the orange sauce over it and stir to coat evenly.
- Cover and cook:
- On LOW for 6–7 hours
- Or on HIGH for 3–4 hours
- Stir once halfway through if possible.
Step 5: Thicken the Sauce
- When cooking time is nearly done, mix 1 tbsp cornstarch with 2 tbsp water in a small bowl.
- Pour the slurry into the crockpot and stir well.
- Cook on HIGH for another 15–20 minutes, uncovered, until the sauce thickens and turns glossy.
Step 6: Serve
- Sprinkle with green onions and sesame seeds.
- Serve hot over steamed rice, quinoa, or noodles.
How to Serve
- Serve over white rice, brown rice, or fried rice for a hearty meal.
- Pair with stir-fried vegetables, steamed broccoli, or Asian-style slaw.
- Garnish with fresh orange zest or chili flakes for a vibrant finish.
It’s also great inside lettuce wraps or as a filling for rice bowls.
Recipe Tips
- Use thighs for juicier results; breasts tend to be leaner and can dry out slightly.
- Fresh orange juice and zest add a bright, authentic flavor — bottled juice works in a pinch.
- Don’t skip the cornstarch slurry — it creates that signature sticky, glossy sauce.
- Taste before serving: Adjust sweetness or saltiness to your preference.
- Double the sauce: If you like extra glaze to spoon over rice, increase the sauce ingredients by 50%.
Recipe Variations
- Spicy Orange Chicken:
Add 1–2 tsp sriracha or chili paste for heat. - Healthy Version:
Skip searing, use less honey, and serve with cauliflower rice or quinoa. - Crispy Crockpot Hack:
After cooking, transfer chicken to a baking sheet and broil for 3–4 minutes to caramelize the sauce. - Orange-Garlic Tofu:
Substitute cubed firm tofu for chicken for a vegan version. - Ginger-Teriyaki Fusion:
Replace orange juice with pineapple juice and add extra soy sauce for a tropical twist.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled orange chicken in containers or bags for up to 3 months.
- Reheat: Thaw overnight in the fridge, then warm on the stovetop or microwave. Add a splash of water to loosen the sauce if it thickens too much.
Special Equipment Needed
- Slow cooker (Crockpot)
- Mixing bowls
- Whisk
- Tongs or spoon
- Small skillet (optional for searing)
Conclusion
Crockpot Orange Chicken with Sticky Sauce is the perfect blend of sweet, tangy, and savory — a dish that tastes indulgent but is simple enough for everyday cooking. The slow cooker does all the work, giving you tender chicken coated in a glossy orange glaze that’s utterly irresistible.
It’s healthier than takeout, customizable to your taste, and perfect for busy weeknights or cozy weekends. Each bite bursts with citrusy freshness and warm, gingery spice — proof that homemade can be both easy and exceptional.
So grab your slow cooker, some fresh oranges, and let your kitchen fill with the aroma of this comforting, flavor-packed meal.
Crockpot Orange Chicken with Sticky Sauce
Description
Crockpot Orange Chicken with Sticky Sauce is the ultimate sweet-and-savory comfort dish — a cozy, homemade take on the beloved Chinese restaurant classic.
Ingredients
For the Chicken:
For the Orange Sauce:
For Thickening the Sauce (after cooking):
For Garnish:
Instructions
-
Step 1: Prepare the Chicken : Cut chicken into bite-sized chunks. Season with salt and pepper. (Optional) Toss lightly in cornstarch for a slightly thicker texture once cooked.
-
Step 2: Optional – Sear the Chicken : Heat 1 tbsp oil in a skillet over medium-high heat. Sear chicken pieces for 2–3 minutes per side until lightly browned (do not fully cook). This step adds flavor but can be skipped if you prefer a simpler version.
-
Step 3: Make the Orange Sauce : In a bowl, whisk together: Orange juice, orange zest, soy sauce, honey, vinegar, garlic, ginger, ketchup, sesame oil, and red pepper flakes.
-
Step 4: Slow Cook : Add chicken to the crockpot. Pour the orange sauce over it and stir to coat evenly. Cover and cook: On LOW for 6–7 hours ,Or on HIGH for 3–4 hours ,Stir once halfway through if possible.
-
Step 5: Thicken the Sauce : When cooking time is nearly done, mix 1 tbsp cornstarch with 2 tbsp water in a small bowl. Pour the slurry into the crockpot and stir well. Cook on HIGH for another 15–20 minutes, uncovered, until the sauce thickens and turns glossy.
-
Step 6: Serve : Sprinkle with green onions and sesame seeds. Serve hot over steamed rice, quinoa, or noodles.
