This Slow Cooker Orange Chicken is a delicious homemade version of the classic Chinese take out dish made in the slow cooker, stovetop or Instant Pot making it the perfect easy weeknight meal. Great for Sunday meal prep for work lunch bowls & better than the local Chinese restaurant takeout! Gluten free, Whole30, Paleo, low carb and keto friendly.
Updated January 2021
Easy Slow Cooker Orange Chicken Recipe
Craving Chinese takeout but want something healthier? This Slow Cooker Orange Chicken is super simple and easy to whip up and so well loved around here. It’s another copy-cat recipe that is so much healthier than PF Changs – and the best part of all? You can make it in your slow cooker, stovetop or your Instant Pot pressure cooker.
Our healthy orange chicken is a family favorite and even my husband says he had no idea you can make orange chicken in the slow cooker and he loves this version even better than the local takeout restaurant. Our crockpot orange chicken is gluten-free, grain-free, paleo, Whole30 with low carb and keto-friendly options. It’s full of bright citrus flavors with a sweet and savory flavor-packed sauce.
Making orange chicken at home means you can skip the stop at that local greasy takeout restaurant! Plus, it’s way healthier and you get to customize the flavors.
What is Orange Chicken?
Orange Chicken is easily one of the most popular Chinese takeout dishes in North America. This restaurant favorite is typically made with crispy chicken nuggets coated in a deliciously sweet, tangy and flavorful sauce. It’s kid-friendly and very similar to Asian Lemon Chicken and General Tso’s Chicken which are both equally as delicious.
Why we love this easy crockpot recipe
- Easier and healthier than heading out to the greasy takeout restaurant
- Includes easy swaps: Gluten Free, Sugar Free, Whole30, Paleo, Keto, Low Carb and Diabetic friendly
- Made with real ingredients that are full of amazing flavors and protein
- Quick one pot recipe to get dinner on the table in around 30 minutes
- Practically no clean-up with less dishes to wash
- Works great for meal-prep and you can bring leftovers to work or school
Recipe Ingredients
In an authentic tasting Chinese Orange Dish, you’ll usually find the sauce is made with soy sauce, rice wine vinegar and corn starch. For our Whole30 orange chicken recipe, you are going to need:
For Chicken
- Boneless skinless chicken breasts , cut into 1″ cubes
- Salt + black pepper
- Optional: For a crispier coating: Tapioca starch OR xanthan gum for keto
- Avocado oil OR any neutral high-heat oil, if searing the chicken on the stove
For the Paleo Orange Sauce
- Coconut aminos
- Fresh orange juice (1 medium orange)
- Orange zest (1 medium orange)
- Apple cider vinegar
- Fish sauce – we recommend Red Boat for the best flavor and clean ingredients
- Toasted Sesame Oil
- Aromatics:
- Garlic
- Ginger: freshly grated or minced
- Red pepper chili flakes , optional or to taste
- Salt and black pepper to taste
For thickening the sauce:
- Tapioca starch OR xanthan gum for keto
For garnish:
- sesame seeds
- green onions
How to make Slow Cooker Orange Chicken
Making orange chicken in the slow cooker couldn’t be easier! Be sure to follow the step-by-step instructions below and read the notes for tips:
- Marinate the chicken: In a large zip-top bag, toss in the chicken, salt, black pepper and starch. Shake until well-coated. Set aside.
- Make the sauce: In a small bowl, whisk together all the ingredients for the sauce, set aside.
- Sear the chicken (Optional): For a crispier texture, pan-fry it on the stove for a couple minutes before adding it to the slow cooker. It’s an extra step but makes a HUGE difference! Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken (in batches) about 2-3 minutes on each side, until lightly browned. (You may have to cook in batches)
- Add chicken to slow cooker: Transfer chicken to a 6 quart slow cooker and pour sauce over chicken. Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours. (SEE NOTES)
- Optional for thickening the sauce: About 30 minutes before serving, whisk together the tapioca starch (or xanthan gum) and water in a small bowl and stir into the slow cooker. Cover and cook on HIGH for another 20-30 minutes or until the sauce has thickened up. (if your slow cooker is not hot enough to thicken the sauce – pour sauce into a pot and heat on the stovetop on high to thicken the sauce or you can just skip the starch slurry instead)
- Garnish and serve: Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
Can I skip browning the chicken?
Yes, absolutely. If you want to keep things simple, you can certainly just add the chicken directly to the crock-pot without browning it. I’ve made this Slow Cooker Orange Chicken recipe both ways and they are still lip smacking-ly delicious!
Serving suggestions
Serve with your favorite Whole30 side like cauliflower rice or spiralized zucchini noodles and a side of air fryer broccoli. For your friends and family that are not Whole30 or Low Carb, you can make a batch of Jasmine rice, brown rice or quinoa instead.
Instant Pot Instructions
To make orange chicken in the instant pot, check out our Instant Pot Orange Chicken post.
Stovetop instructions
- Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium-high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side.
- Transfer to a large platter lined with paper towels. Repeat.
- Wash and wipe down the same skillet.
- Make the sauce: In a large bowl, whisk together all the sauce ingredients including the starch and water. Pour into the skillet and heat on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasoning.
- Add the cooked chicken to the pan and toss wit the heated orange sauce, coating well. Once hot, transfer to a platter.
Helpful tips for the best orange chicken
- Feel free to skip the step for searing the chicken if you are in a pinch
- For a non Whole30 Orange Chicken / Paleo Orange Chicken – feel free to use low sodium soy sauce or Gluten Free Tamari instead of coconut aminos
- Use your favorite sweetener / sugar if you prefer a sweeter Orange Chicken
- Spice up this Easy Orange Chicken recipe with 1/2 – 1 teaspoon red pepper chili flakes
Substitutions
- If you’re not a fan of chicken, substitute with shrimp, beef, pork or even tofu.
- Want to add some vegetables? Broccoli or green beans would be a delicious option.
- If you’re not following a keto, low carb or paleo diet, you can use another sweetener like honey or sugar instead. And instead of xanthan gum to thicken the sauce – a cornstarch / arowroot starch slurry works great.
- Serve this crockpot orange chicken with brown or Jasmine rice if not Whole30 or low carb
Meal prep and make ahead tips
- Keto Orange Chicken works great for leftovers or you can make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- For easier weekly meal prep for Keto Orange Chicken – slice and marinate the chicken the night before and store in an airtight container in the fridge.
- Make Easy Orange Chicken for lunch the day before and store in an air-tight container – These are the ones I use —-> lunch container
More Asian takeout slow cooker recipes:
Healthier Slow Cooker Kung Pao Chicken
Skinny Slow Cooker General Tso’s Chicken
Easy Slow Cooker Chicken Lo Mein Noodles {Crock-pot} + NEW VIDEO
This Slow Cooker Orange Chickenis a delicious homemade version of the classic Chinese take out dish made in the slow cooker, stovetop or Instant Pot making it the perfect easy weeknight meal. Gluten free, Whole30, Paleo, low carb and keto friendly. Great for Sunday meal prep for work lunch bowls & better than the local Chinese restaurant takeout!
- 1.5 lbs boneless skinless chicken breasts , cut into 1" cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tapioca starch OR arrowroot starch , optional for a crispier texture
- Avocado oil or any high-heat neutral oil , about 3-4 tablespoons to lightly shallow fry (we are not deep-frying for this recipe
- 1/3 cup coconut aminos
- 1/2 cup fresh orange juice , about 1 medium orange
- 1/2 tbsp orange zest
- 2 tbsp apple cider vinegar
- 1 tsp fish sauce
- 2 cloves garlic , minced
- 2 teaspoons ginger , freshly grated or minced
- 1 teaspoon Sriracha or red pepper chili flakes , optional or to taste
- 1/2 teaspoon toasted sesame oil
- salt and black pepper to taste
- 1 teaspoon tapioca OR arrowroot starch , for keto use 1/2 teaspoon xanthan gum
- 1 tablespoon cold water
- Sesame seeds
- Green onion thinly sliced
- For lunch bowls: cauliflower rice zoodles, IF not Whole30 / paleo / keto: use cooked rice, quinoa or noodles, roasted or stir-fried vegetable of your choice, lunch containers
Make the sauce:In a small bowl, whisk together all the ingredients for the sauce, set aside.
- For Slow Cooker method
Sear the chicken (Optional):For a crispier texture, pan-fry it on the stove for a couple minutes before adding it to the slow cooker. It’s an extra step but makes a HUGE difference! Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken (in batches) about 2-3 minutes on each side, until lightly browned. (You may have to cook in batches)
Add chicken to slow cooker:Transfer chicken to a 6 quart slow cooker and pour sauce over chicken. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES).
Optional for thickening the sauce: About 30 minutes before serving, whisk together the tapioca starch (or xanthan gum) and water in a small bowl and stir into the slow cooker. Cover and cook on HIGH for another 20-30 minutes or until the sauce has thickened up. (if your slow cooker is not hot enough to thicken the sauce - pour sauce into a pot and heat on the stovetop on high to thicken the sauce or you can just skip the starch slurry instead)
Garnish and serve: Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
- For Instant Pot Method:
Turn Instant Pot to SAUTE. Add the oil and allow the Instant Pot to heat up. Sear the chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add everything back to the Instant Pot and pour sauce over top.
Close and seal Instant Pot. Set on MANUAL for 3 minutes, let naturally release for 10 minutes.
Open lid then press the OFF button and then press the SAUTE button.
Combine the xanthan gum (or arrowroot starch for Whole30) with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up.
Sprinkle with sesame seeds, green onions and serve chicken over cauliflower rice, zoodles or Jasmine / brown rice for non Whole30 / Paleo / Keto.
Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium-high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side.
Transfer to a large platter lined with paper towels. Repeat.
Wash and wipe down the same skillet.
Make the sauce: In a large bowl, whisk together all the sauce ingredients including the starch and water. Pour into the skillet and heat on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasoning.
Add the cooked chicken to the pan and toss wit the heated orange sauce, coating well. Once hot, transfer to a platter.
Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.
For meal prep:
Prepare your favorite starch (rice, quinoa, cauliflower rice, roasted potatoes, rice noodles) and add to containers. Divide chicken among containers and add your favorite roasted or stir-fried vegetables.
The sauce doubles easily if you need to make a larger batch.
***If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.
***This dish can easily be made with cubed extra firm tofu (roasted or unroasted) and cauliflower florets. Just cook for an hour less than you would the chicken. Mine were done cooked on HIGH at an hour and 2 hours on low.
Chris @ Shared Appetite -
This sounds phenomenal Kelly! I’m always on the look out for rock star slow cooker recipes! And I totally love the idea of using cauli and tofu for a meatless option! I’m totally gonna rock my crock later this week with this recipe!
Brielle @ Breezy Bakes -
Oh my! I love orange chicken, and what better way than in the crockpot?! That sauce looks so yummy. Pinning for later!
Chastity -
I really want to try this with cauliflower! I never would have thought of using it.
What’s a good tip when zesting fruit? Should the amount of the zest be equal to a “pinch of” something? I have no idea if I’m doing right. I’m excited for another yummy creation from you to try,
Kelly -
I use a microplane zester and just scrape the cleaned orange downwards and then turn the orange and start again. I got about 1 1/2 tablespoons of zest but if you get less or even a bit more that is fine too 🙂 Yay, hope you like it, I’ve had two readers already tell me they tried it and love the flavor 🙂
Jessica @ Sweet Menu -
Wow! This looks even better than a restaurant version! How beautiful !
Ceara @ Ceara's Kitchen -
I would love to try this recipe using extra firm tofu! It sounds absolutely delicious, Kelly and full of so much flavor!! Happy Chinese New Year to you and your family 🙂
Kelly -
Thanks so much Ceara! Hope you get to try it out. It works with both roasted or unroasted but the roasted definitely has more depth 🙂 Have a great week!