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This super easy, dump and go Crockpot Orange Chicken dinner recipe is going to quickly become a family favorite! Only about 10 minutes to prep, this recipe is loaded with flavor, veggies and is the absolute perfect weeknight dinner.
Any form of citrus with chicken is always a hit in my house. My Baked Orange Chicken Sheet Pan Dinner has been a family favorite for almost 10 years now.
But this slow cooker orange chicken and broccoli just may have outranked that top dinner! So crazy simple to make and full of orange flavor and spice–this one is just so delicious.
Slow cooker recipes are amazing year round and if you need some other favorites, try these: Crockpot Chuck Roast, Crock Pot Creamy Chicken Pasta, BBQ Slow Cooker Country Style Ribs or this Crockpot Chicken Wild Rice Soup.
Why You Will Love This Crockpot Orange Chicken and Broccoli
- It’s a dump and go super easy dinner recipe.
- Not your same old boring chicken dinner.
- Freezer friendly.
- A great meal when eating the family is eating in shifts.
- Can easily be varied by adding different veggies, kicking up the spice level and more.
Ingredient Notes
- We use skinless boneless chicken breasts when making this recipe, although you could use chicken thighs instead. Chicken thighs will are less of a risk of being overcooked or dry so that is one bonus of opting for them! I am the only one in my house that likes chicken thighs so I just use the breast most of the time!
- This recipe is certainly sweet but there is a lot of natural sugar from the orange juice. You can omit the honey or use a lower sugar orange marmalade to reduce the sugar content if desired.
- Some orange marmalades can have a slightly bitter taste so make sure the kind you select does not, or that you enjoy the touch of bitterness before adding it to the recipe.
Recipe Variations
- vary the veggies: you can omit the broccoli if desired and you can also add in other frozen vegetables like peas, mukiame, carrots and more.
- add more heat: if you like it spicy, stir in some sriracha to the orange sauce or add extra red pepper flakes
- as mentioned above, you can vary the meat and use boneless skinless chicken thighs instead of breast
Step-By-Step Instructions
Step 1: Add all of the orange sauce ingredients to a small bowl.
Step 2: Whisk well to combine. Set aside.
Step 3: Add the cubed chicken to a gallon sized plastic ziplock bag. Add the salt, pepper and cornstarch and toss well to evenly coat the chicken on all sides. (You can whisk the cornstarch, salt and pepper together first for more even distribution of salt and pepper if desired. You can also add the salt and pepper first and toss and then add the cornstarch.)
Step 4: Spray the bottom and sides of slow cooker pot lightly with oil and add about 1/4 cup of the orange sauce to the bottom of the crockpot and spread it out evenly. Add the cornstarch coated chicken over top of the sauce.
Step 5: Pour remaining sauce over top of the chicken to cover. It’s ok if the chicken is not 100% submerged into the sauce.
Step 6: Set to LOW HEAT and cook for about 2-4 hours* or until the chicken reaches an internal temperature of 165°F.
Step 7: Add in the frozen broccoli and cook on low another 30 minutes or until the broccoli is cooked through, stirring occasionally. Set to warm until ready to serve.
Step 8: Set to warm until ready to serve. Serve over rice and top with chopped green onions, extra orange zest and sesame seeds.
Recipe Tips
- All crockpots cook a bit differently. Mine will usually cook this chicken right at the 2 hour mark or just over it. Others will take a bit longer. You have a little wiggle room with the chicken, but if it cooks too long it can dry out. Check in at the 1 1/2 hour mark and adjust accordingly.
- The cornstarch coating locks in moisture and keeps the chicken nice and tender. You could sear the chicken a touch before adding to the crockpot as well for a crispier texture, but cooking time will have to be adjusted if doing so.
- I do not recommend cooking this crockpot orange chicken and broccoli on high setting. Chicken breast is more likely to dry out or become overcooked on high heat so it’s ideal to cook on low.
Storage
Store leftovers in an airtight container for about 3-4 days in the refrigerator. This recipe freezes well. Allow it to cool completely and then transfer to a freezer safe container and freeze for up to 3 months.
Other Crockpot Recipes
Slow Cooker
Simple Slow Cooker BBQ Shredded Chicken
Slow Cooker
Crock Pot Honey Mustard Chicken
Slow Cooker
Slow Cooker Chicken Burrito Bowl Recipe
Slow Cooker
Crock Pot Creamy Chicken Pasta
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Crockpot Orange Chicken and Broccoli
Equipment
- Crockpot (6 qt.)
Ingredients
Orange Sauce
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- ¾ c freshly squeezed orange juice
- 2-3 Tbsp orange zest, use 3 Tbsp if you want extra strong orange flavor
- ⅔ c orange marmalade
- 2 Tbsp honey
- 2 Tbsp sesame oil
- 3-4 garlic cloves, minced
- 1 inch ginger, peeled and minced
- ½ tsp crushed red pepper, more or less to taste
Other Ingredients
- 2 lb boneless skinless chicken breast , cut into 1 ½ inch pieces
- ⅓ c cornstarch
- ½ tsp salt and pepper, (each)
- 1 package frozen broccoli florets , approx. 12 oz. bag
Instructions
- Add all of the orange sauce ingredients to a small bowl and whisk well to combine. Set aside.
- Add the cubed chicken to a gallon sized plastic ziplock bag. Add the salt pepper and cornstarch and toss well to evenly coat the chicken on all sides. (You can whisk the cornstarch, salt and pepper together first for more even distribution of salt and pepper if desired.)
- Spray the bottom and sides of slow cooker pot lightly with oil and add about 1/4 cup of the orange sauce to the bottom of the crockpot and spread it out evenly. Add the chicken over top of the sauce. Pour remaining sauce over top of the chicken to cover. It's ok if the chicken is not 100% submerged into the sauce.
- Set to LOW HEAT and cook for about 2-4 hours* or until the chicken reaches an internal temperature of 165°F.
- Add in the frozen broccoli and cook on low another 30 minutes or until the broccoli is cooked through, stirring occasionally. Set to warm until ready to serve.
- Serve over rice and top with chopped green onions, extra orange zest and sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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