Crockpot Honey Orange Chicken is a sweet and savory dinner that basically makes itself while you go about your day.
It’s made with a mix of chicken breast and chicken thighs, bell pepper, fresh orange juice, honey, garlic, ginger, and a bit of red chili for heat. Spoon it over brown rice and top each bowl with sesame seeds and cilantro.
Using both chicken breast and thighs keeps the meat tender and juicy, and it packs a solid 40 grams of protein into every serving.
Fresh orange juice and zest give the sauce its bright citrus flavor, honey brings the sweetness, and rice vinegar, soy sauce, ginger, and garlic round it out with that salty, tangy edge you want in a good orange chicken.
This is the kind of recipe you throw in the slow cooker in the morning and forget about until dinner. It makes four measured servings, so it’s an easy one to lean on for weekday meal prep too.
Why You’ll Love This Crockpot Honey Orange Chicken
High in Protein
Each serving has 40 grams of protein from chicken breast and chicken thighs. The brown rice adds carbohydrates and makes the meal more filling.
Fresh Orange Sauce
Fresh orange juice and orange zest give the sauce a clear citrus taste. Honey softens the sharpness without covering the garlic, ginger, and soy sauce.
Made for the Slow Cooker
The chicken finishes cooking in the slow cooker, which reduces the amount of hands-on time needed later in the day.
Sweet Heat
Honey adds sweetness, while the minced red chili peppers add heat. You can adjust the peppers based on how spicy you want the sauce.
Meal Prep Friendly
The recipe makes four servings and reheats well. Store the chicken and rice in separate containers to help the rice keep its texture.
Ingredient Substitutions
Chicken Thighs
Replace the chicken thighs with the same amount of boneless, skinless chicken breast. The finished chicken may be slightly less tender because breast meat contains less fat.
Chicken Breast
Replace the chicken breast with boneless, skinless chicken thighs. Check that the chicken reaches an internal temperature of 165°F before serving.
Tapioca Flour
Use cornstarch or arrowroot starch in the same amount. Either option will coat the chicken and help thicken the sauce.
Brown Rice
Serve the chicken with white rice, jasmine rice, quinoa, cauliflower rice, or cooked noodles.
Rice Vinegar
Use apple cider vinegar if rice vinegar is unavailable. The taste will be slightly stronger, so use a little less if needed.
Soy Sauce
Use tamari for a gluten-free option. Coconut aminos may also be used, though the sauce will taste sweeter and less salty.
Fresh Orange Juice
Use bottled orange juice when fresh oranges are unavailable. Choose one without added sweeteners.
Red Chili Peppers
Replace the fresh chili peppers with crushed red pepper flakes. Leave them out for a mild sauce.
Fresh Ginger
Use ¼ teaspoon ground ginger in place of the 1-inch piece of fresh ginger root.
Scallions
Replace the scallions with finely chopped yellow onion or shallot.
Cilantro
Use chopped parsley or leave off the garnish.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Crockpot Honey Orange Chicken
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- ¾ pounds skinless boneless chicken thigh cut into 1-inch pieces
- ¾ pounds boneless skinless chicken breast cut into 1-inch cubes
- 3 tablespoon tapioca flour divided
- kosher salt to taste
- fresh ground black pepper to taste
- 2 tablespoon extra virgin olive oil
- 1 medium bell pepper diced
- ½ cup reduced-sodium chicken broth
- ¼ cup unseasoned rice vinegar
- 2 tablespoon reduced-sodium soy sauce
- 1 tablespoon orange zest
- ¼ cup fresh naval orange juice
- 2 cloves garlic minced
- 2 medium scallions minced
- 1 piece (1-inch) fresh ginger root grated
- 3 tablespoon honey
- 2 red chili pepper minced
- 2 cups cooked long grain brown rice
- 1 tablespoon unsalted toasted sesame seeds
- 2 tablespoon fresh cilantro chopped
Instructions
- Add the chicken thighs, chicken breast, 2 tablespoons tapioca flour, salt, and black pepper to a large resealable plastic bag.
- Seal the bag and shake until the chicken is coated.
- Heat the olive oil in a large nonstick sauté pan over medium-high heat.
- Remove the chicken from the bag. Sear the chicken for 2 to 3 minutes per side, or until lightly browned.
- Transfer the chicken to a 6-quart slow cooker. Add the diced bell pepper.
- In a medium mixing bowl, add the chicken broth, remaining 1 tablespoon tapioca flour, rice vinegar, soy sauce, orange zest, orange juice, garlic, scallions, ginger, honey, and chili peppers. Using a wire whisk, mix well.
- Pour the orange sauce over the chicken and bell pepper.
- Cover the slow cooker. Cook on High for 2 hours or Low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Divide the cooked brown rice between four plates or bowls.
- Spoon the chicken mixture over the rice.
- Garnish with toasted sesame seeds and chopped cilantro.
Notes
Tips and Tricks
Avoid crowding the pan – Sear the chicken in batches when needed. Crowding traps moisture and prevents browning. Use fresh orange zest – Zest the orange before squeezing it. This is easier than zesting an orange after it has been cut. Adjust the heat – Remove the seeds and inner membranes from the chili peppers for less heat. Add more minced pepper for a hotter sauce. Check the sauce before serving – Slow cookers hold different amounts of moisture. If the sauce is thinner than you prefer, transfer it to a saucepan and simmer until it thickens.Storing and Reheating
Refrigerate – Place the cooled chicken mixture in an airtight container. Store it in the refrigerator for up to 4 days. Store the rice separately – Keep the cooked rice in a separate airtight container. This prevents it from absorbing too much sauce. Freeze – Transfer the cooled chicken mixture to a freezer-safe container. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. Reheat in the Microwave – Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval, until hot. Reheat on Stovetop – Place the chicken mixture in a saucepan with 1 to 2 tablespoons chicken broth or water. Warm over medium-low heat, stirring occasionally, until heated through. Reheat the Rice – Add a small spoonful of water to the rice before reheating. Cover it to help restore moisture.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like
