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Slow Cooker Orange Chicken

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If you are looking for a meal full of flavor and very easy to make, my Slow Cooker Orange Chicken is a must try! This recipe is a frequent meal that pops up in my meal planner due to my husband loving it! Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

I am so excited that it is officially fall! Even though I use my slow cooker all throughout the year because of the heat in Florida, I feel less guilty using it in the fall and winter. Probably because that is when most people in the north use theirs. This crockpot orange chicken is a huge hit in my home.

I use boneless/skinless chicken thighs for this recipe mainly because it is a cheap cut of meat and it is hard to overcook chicken thighs. If you prefer boneless/skinless chicken breasts, just reduce the cooking time a little bit so it doesn’t dry out. I would suggest a 3-4 hour cook time.

Don’t forget to make this meal even more frugal by couponing! Be sure to check out Checkout 51 for any frozen vegetable rebates that might be available. I adapted this recipe from Once a Month Meals. I usually make large batches of this and place in freezer bags, label, and then freeze them. I defrost the day before I am going to have it by placing it in the fridge.

I use my homemade applesauce in this recipe.

Quick Tip: Sometimes to thicken up the sauce in this recipe, I add in some cornstarch in the last half an hour. I might add about 1 tablespoon diluted in 1/4 cup water.

Yield: 4 Servings

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 2 LBS Boneless/Skinless Chicken Thighs
  • 1/2 TBL salt
  • 6 ounces Orange Juice Concentrate, Frozen
  • 3 TBLS Honey
  • 1/8 Cup Applesauce
  • 1 TSP Balsamic Vinegar
  • 3 TBL Ketchup
  • 2 Cups Frozen Veggies (broccoli, stir fry mix, snap peas, etc.)
  • Steamed Rice


  1. Combine the salt, OJ concentrate, applesauce, balsamic vinegar, and ketchup. Let come to room temperature and then mix in the honey.
  2. Place chicken in slow cooker or freezer bag(s) and cover with sauce mixture.
  3. Cook on low in slow cooker for 6 hours.
  4. In the last hour add about 2 cups of frozen vegetables of your choosing.
  5. Serve over steamed rice.

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