Favorite Crockpot Orange Chicken Recipe

Favorite Crockpot Orange Chicken Recipe

This Crockpot Orange Chicken is simple and tastes better than takeout. Breaded chicken nuggets coated with a remarkable orange juice and cooked to perfection in the slow cooker are a recipe the whole family will love!

We love our original orange chicken recipe, but sometimes it’s nice to have things cook in a crock pot because it’s a little less hands-on! Especially when we’re making a hearty Asian meal with egg rolls and fried rice, we can multi-task when this chicken is in the slow cooker.

Slow Cooker Orange Chicken

I blog about my love for China and my special connection to this country, and you may have noticed that I share a lot of Asian recipes on the site. I especially love sharing these recipes during Chinese New Year because our family loves to celebrate it!

We’re making a new recipe for our family celebration – this Crockpot Orange Chicken! I’ve always loved Orange Chicken and made it even better in a crock pot!

You’ll need to make sure the chicken has that delicious breadcrumb flavor first, which requires some work before it reaches the crock pot, but it’s easy (and totally worth the effort!). The orange juice in this recipe is amazing and the ingredients are basic!

Not exactly a “dump” recipe…

I know the appeal of the crock pot is to throw everything in and not worry until it’s time to eat. If you are pressed for time, you can skip the browning step. However, you’ll need a few extra minutes to complete this step, as it adds a similar crisp texture to what you’ll find in many restaurants.

Bread and brown chicken. Mix eggs and milk in a small bowl. In a separate bowl, combine your flour and panko. In batches of 5-10, soak the chicken pieces in the milk mixture, then in the flour mixture, repeating twice.

In a large frying pan, heat olive oil on the stove and brown the chicken on all sides. You don’t fully cook the chicken, just give it a nice coat.Put chicken nuggets in slow cooker

Sauce. In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, and tomato paste. Add more sugar if you like a sweeter taste. Pour the sauce evenly over the chicken and carefully toss to coat.

Slow cooker. Cover and cook on low for 6 hours, or on high for 3 to 4 hours. Serve hot over rice or noodles of your choice.

Can I use other chicken nuggets? Absolutely! Chicken wings or drumsticks are good choices. Since they all have bones, you won’t cut them into small pieces, you’ll need about 2 ½ pounds.

You also have to adjust the cooking time. Cook wings for 2 hours on high or 3-4 hours on low. Cook the drumsticks for 3-4 hours on high or 5-6 hours on low.

Tips, Tricks and Storage

Here are some tips and tricks, and even some variations on slow cooker orange chicken:

• Double the sauce recipe if you want to make your chicken even more savory.You can also use extra sauce to mix with rice or steamed vegetables
• Add a little honey to sweeten it.
• Top with sliced ​​scallions and/or sesame seeds
• To make this meal easier, use a slow cooker plastic liner. Cleaning up is as easy as throwing the liner in the trash.

How to Store Crock Pot Orange Chicken: Like most dishes, it’s best served right away. However, leftovers can be stored in the refrigerator or freezer for later use.

Refrigerator: Store leftovers and any extra sauce in an airtight container and refrigerate for up to 5 days. Reheat in microwave, stove top or oven.

Freeze: Place leftovers and any extra sauce in a freezer-safe airtight container, label and freeze for up to 3 months. Reheat: Thaw overnight in the refrigerator, then reheat in the oven, stovetop, or microwave.You can also place frozen leftovers in the slow cooker and cook on low for 5-6 hours or high for 3-4 hours, or until fully heated through

I’m obsessed with Asian food, chicken and crock pot recipes, so you better believe this is a new family favorite I make regularly! If their kids eat it too, then you know it must be a breeder. 😉

What to Serve with Orange Chicken:

For simpler Asian food, try:

main course

Chinese food

Prep time 20 minutes

cooking time 6 hours

Total time 6 hours 20 minutes

Serving Size 6

Calories 263 kcal

by Lil’ Luna

• 1 1/2 pounds boneless chicken cut into 2-inch pieces
• 1/2 cup flour
• 1/2 cup panko
• 1/2 cup milk
• 1 egg
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 6 ounces frozen orange juice concentrate without pulp, thawed
• 3 tablespoons brown sugar
• 1 teaspoon balsamic vinegar
• 3 tablespoons tomato paste

• Mix eggs and milk in a small bowl.

• In a separate bowl, combine your flour and panko. In batches of 5-10, soak the chicken pieces in the milk mixture, then in the flour mixture, repeating twice.

• In a large frying pan, heat olive oil on the stove and brown the chicken on all sides. You don’t fully cook the chicken, just give it a nice coat.Put chicken nuggets in slow cooker

• In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, and tomato paste. Add more sugar if you like a sweeter taste. Pour the sauce evenly over the chicken and carefully toss to coat.

• Cover and cook on low for 6 hours, or on high for 3 to 4 hours. Serve hot over rice or noodles of your choice.

Recipe adapted from A Year of Slow Cooking.

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