Crockpot Orange Chicken

Another delicious Asian dinner recipe! This Crockpot Orange Chicken is simple, and tastes even better than takeout. With breaded chicken pieces covered in a phenomenal orange sauce and cooked to perfection in a slow cooker, it’s a recipe the whole family loves!

Orange Chicken Crock Pot

Slow Cooker Orange Chicken

I’ve blogged about my love for China and my special connection to the country, and you may have noticed that I share a lot of Asian recipes on the site. I especially like to share these recipes around the Chinese New Year, because our family LOVES to celebrate it! In Arizona, we like to go to the Chinese Cultural Center during the celebrations for food, Kung Fu and Fan Dancing Performances, and shopping. Even if we don’t make it to the Cultural Center, we always celebrate with family festivities and great food! We have a new recipe we’ll be making for our family festivities – this Crockpot Orange Chicken!

I have always LOVED Orange Chicken and making it in the crock pot makes it even better! You need to make sure the chicken has that yummy breaded taste first which requires some work before it hits the crock pot, but it’s fairly simple (and totally worth the effort!). The orange sauce in this recipe is amazing, and the ingredients are pretty basic! You can also serve the orange chicken with rice or noodles, whichever you like most. 😉

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Orange Chicken Recipe Crock Pot

I’m seriously obsessed with Asian food, chicken, and crock pot recipes so you better believe this one is a new family favorite that I will be making often! And if they kids eat it too, then you know it’s FOR SURE a keeper. 😉

Complete the meal by also making:

For more easy Asian meals, try:

Orange Chicken Crock Pot Recipe Video:

 

Crockpot Orange Chicken Recipe

3.29 from 7 votes
This Crockpot Orange Chicken is simple, and tastes even better than takeout. With breaded chicken pieces covered in a phenomenal orange sauce and cooked to perfection in a slow cooker, it's a recipe the whole family loves!
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6
Calories 263 kcal
Author Lil' Luna

Ingredients

  • 1 1/2 lbs boneless chicken cut into 2 inch chunks
  • 1/2 cup flour
  • 1/2 cup panko
  • 1/2 cup milk
  • 1 egg
  • 1 tbsp olive oil
  • 1 tbsp kosher salt
  • 6 oz frozen orange juice concentrate no pulp, thawed
  • 3 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 3 tbsp ketchup

Instructions

  1. Mix egg and milk in a small bowl.

  2. In a separate bowl, mix your flour and panko. In 5-10 piece batches, soak chicken chunks in milk mixture then in flour mixture, Repeat this twice.
  3. In a large skillet, heat olive oil on the stove and brown your chicken on all sides. You will not be fully cooking the chicken, just giving it a nice coat. Place the chicken pieces into your slow cooker
  4. In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Add more sugar if you prefer a sweeter taste. Pour sauce evenly over the chicken, and carefully toss to coat.
  5. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve warm over the rice or noodles of your choice.

Recipe adapted from A Year of Slow Cooking.

ENJOY!

Crock Pot Orange Chicken - it's simple and delicious. Another great dinner recipe! { lilluna.com } Chicken pieces breaded and flavored with lots of seasonings.

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. Hi Kristyn, your Orange Chicken looks delicious. My family loves Orange Chicken, and I like finding new recipes. I like yours because of the balsamic and ketchup. Most recipes I’ve tried use orange marmalade, and I don’t usually have this in the pantry all the time, unlike ketchup and balsamic, they are staples in my pantry.
    Thanks for sharing. Happy Valentine’s Day!

  2. I am confused on the crockpot orange chicken- so you soak chicken then flour and then put it BACK in the milk again? and back into flour again? or are you saying to repeat twice – in meaning that you do all ONCE but in two batches? love your recipes!

  3. My 10-year old made this sauce but used regular salt instead of kosher. Regular salt has twice the density as kosher salt and so the sauce was gross. Maybe you could alter the recipe and put “or 1/2 Tbps regular salt” so others don’t make this error.

    1. All measurents in all recepies are ‘regular’ which i believe you mean is table salt. Unless otherwise specifised the assumtion should stay standardized. Perhaps teaching your son this easy rule instead of editing a recepie based on his mistake would make him a better cook overall!! Unless specefied table salt is what ‘salt’ refers to. If another kind is needed it will cleary state; kosher, hymalayan, sea salt etc..this is how all recepies are written and teaching him to read the ingredient list correctly is the real use of the lesson here! 🙂

  4. Hi! Will be leaving home super early (5 am eek!) but wanted to leave dinner in the works on “Low”. Could I do the breading & frying the night before then throw the sauce & everything else together the morning of? Looks SOOO yummy! Thanks!

    1. Hi Lourdes! I haven’t tried it that way before but I think it would be just fine. If you could let me know how it turns out I’d appreciate it so others could do the same thing if they needed to. 😉

  5. Could this be made ahead and frozen? Or made to a certain point, frozen, then finished in the crock pot? I’m having surgery in 2 months and will be out for about 3 months. Looking for lots of freezer meals! Thanks

    1. Japanese breadcrumbs. They’re extra crispy. You can usually find them close to the fry mixes on the flour isle in most grocery stores.

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  8. Applebee’s restaurant used to have an Orange Chicken Bowl. Served on a bed of rice with almonds, it had just a mild to medium hot spicy coating. They no longer make this, at least not in Michigan. If you have had this and could provide a clone recipe, I would love to have it!

  9. Is there anything I can substitute for the frozen OJ concentrate? There is something the concentrate that triggers my migraines. Could I use fresh squeezed and just increase the amount?

  10. I know it won’t taste as good but could this be tried with frozen chicken nuggets? Maybe you could fry them first to brown then put in crockpot…What do you think?

  11. I love to cook. I prepare 90% of the meals for my wife and I at our house. I ran across your site and was very impressed with the variety of different culture recipes and how tasty the pictures look.

  12. Too sweet. It needs something tangy or sour to balance out all the sugar in the OJ. Basically tastes like an Orange Julius on chicken.

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