Crockpot Orange Chicken and Rice
Crockpot Orange Chicken and Rice – Easy Homemade Sticky Orange Chicken
If you love sweet, sticky, saucy orange chicken, this homemade Crockpot Orange Chicken and Rice is going to become one of your favorite family dinners! Tender, bite-sized pieces of chicken thighs are lightly breaded and pan-fried until golden and crispy, then coated in a delicious homemade orange sauce made with fresh orange juice, brown sugar, soy sauce, garlic, and a touch of cornstarch for that irresistible thick, glossy finish.
But what makes this recipe extra delicious is the buttery onion rice underneath! Instead of serving the orange chicken over plain white rice, I sautéed cooked rice with butter and onions, layered it in the crockpot, and spooned the sticky orange chicken right over the top.
Finished with fresh orange slices, this easy orange chicken dinner is sweet, savory, comforting, and full of flavor. It’s a wonderful alternative to ordering takeout and a delicious meal for busy weeknights, family dinners, or whenever you’re craving homemade Chinese-inspired comfort food.
Prep Time: 25 minutes
Pan-Frying Time: 15–20 minutes
Slow Cooker Time: 1–2 hours
Total Time: Approximately 2–3 hours
Servings: 4–6
Course: Dinner, Main Course
Cuisine: American, Chinese-Inspired
Cooking Method: Stovetop and Slow Cooker
The Best Homemade Crockpot Orange Chicken
There’s something so delicious about homemade orange chicken, especially when the sauce is thick, sweet, tangy, and perfectly sticky.
For this recipe, I started with chicken thighs that I removed from the bone and cut into bite-sized pieces. I coated the chicken in a light breading and pan-fried it until the outside was golden and crispy.
While the chicken cooked, I made a homemade orange sauce using a fresh orange, brown sugar, soy sauce, garlic, and a few other simple ingredients.
A little cornstarch thickened the sauce into that beautiful, glossy, gooey consistency that makes orange chicken so irresistible.
Once the chicken was crispy, I transferred it to the crockpot and poured the warm orange sauce over the top.
Next, I prepared Success boil-in-bag rice, then sautéed the cooked rice in a skillet with butter and chopped onions.
To assemble everything, I temporarily removed the chicken and orange sauce from the crockpot, spooned the buttery onion rice into the bottom, and added the saucy chicken back on top.
I finished everything with fresh orange slices and let the dish stay warm in the slow cooker so all those delicious flavors could come together.
The result is a comforting, flavorful chicken and rice dinner with tender chicken, a sticky homemade orange glaze, and buttery rice that soaks up the delicious sauce.
It’s the kind of dinner that tastes like something you would order from your favorite takeout restaurant, but made right at home!
Why You’ll Love This Crockpot Orange Chicken
- Homemade orange sauce: Fresh orange juice, brown sugar, soy sauce, and garlic create an incredible sweet and savory glaze.
- Crispy pan-fried chicken: Breading and frying the chicken before adding it to the slow cooker gives it extra flavor and texture.
- Tender chicken thighs: Chicken thighs stay juicy and flavorful.
- Thick, sticky sauce: Cornstarch gives the sauce that glossy, takeout-style finish.
- Buttery onion rice: Sautéing the rice with butter and onions adds another layer of delicious flavor.
- Family-friendly dinner: A satisfying chicken and rice meal that’s perfect for weeknights.
- Great for entertaining: The crockpot makes it easy to keep the finished meal warm for serving.
- Better than takeout at home: Enjoy your favorite orange chicken flavors without ordering delivery.
Ingredients for Crockpot Orange Chicken
The measurements below are a suggested version of your homemade method, so you can adjust the orange sauce to match the sweetness and consistency you used.
For the Breaded Chicken
- 2 pounds boneless chicken thigh meat, removed from the bone and cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/3–1/2 cup vegetable oil, for pan-frying, or enough for a shallow layer in the skillet
For the Homemade Orange Sauce
- 1 large fresh orange, zested and juiced
- 1/2 cup orange juice, including the juice from the fresh orange
- 1/2 cup packed brown sugar
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger, optional
- 1 tablespoon honey, optional for extra sweetness
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon butter
- Pinch of red pepper flakes, optional
For the Buttery Onion Rice
- 2 bags Success boil-in-bag white rice, or enough cooked rice for approximately 4 cups
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
For Garnishing
- Fresh orange slices
- Thinly sliced green onions, optional
- Sesame seeds, optional
How to Make Crockpot Orange Chicken and Rice
Step 1: Prepare the Chicken Thighs
Begin by removing the chicken thigh meat from the bones, if using bone-in chicken.
Trim away any excess fat and cut the chicken into small, bite-sized pieces.
Try to keep the pieces approximately the same size so they cook evenly.
Pat the chicken dry with paper towels before breading.
Step 2: Make the Chicken Breading
In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, salt, and black pepper.
Mix until evenly combined.
In a separate bowl, beat the eggs.
Dip each piece of chicken into the beaten eggs, allowing the excess to drip off.
Then coat the chicken in the flour and cornstarch mixture.
Make sure each piece is evenly coated.
Place the breaded chicken on a plate while you prepare the skillet.
Step 3: Pan-Fry the Chicken Until Crispy
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the breaded chicken pieces in a single layer.
Cook in batches to avoid overcrowding the skillet.
Fry the chicken for approximately 3–5 minutes per side, depending on the size of the pieces, until golden brown and crispy.
The chicken should reach an internal temperature of 165°F.
Transfer the cooked chicken to a paper towel-lined plate or wire rack to drain excess oil.
Repeat until all the chicken is cooked.
Tip: Avoid adding too much chicken to the skillet at once. Cooking in smaller batches helps create a crispier coating.
How to Make Homemade Orange Chicken Sauce
Step 4: Prepare the Fresh Orange
Wash and dry the orange.
Use a fine grater or zester to remove the orange zest, avoiding the bitter white pith.
Cut the orange in half and squeeze out the juice.
Add enough additional orange juice to make 1/2 cup total.
Set aside.
Step 5: Combine the Sauce Ingredients
In a medium saucepan, combine:
- Fresh orange juice
- Orange zest
- Brown sugar
- Soy sauce
- Rice vinegar
- Minced garlic
- Optional ginger
- Optional honey
- Butter
Whisk everything together over medium heat.
Bring the mixture to a gentle simmer, stirring occasionally.
Allow the sauce to simmer for approximately 3–5 minutes so the flavors combine and the brown sugar dissolves.
Step 6: Thicken the Orange Sauce
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until completely smooth.
Slowly pour the cornstarch mixture into the simmering orange sauce while whisking continuously.
Continue cooking for approximately 1–2 minutes, until the sauce thickens.
The finished orange sauce should be glossy, sticky, and thick enough to coat the back of a spoon.
If you prefer a thicker sauce, add a little more cornstarch mixed with cold water.
If the sauce becomes too thick, stir in a tablespoon or two of orange juice or water.
Remove from the heat.
How to Assemble the Orange Chicken in the Crockpot
Step 7: Add the Crispy Chicken to the Slow Cooker
Lightly grease the inside of your crockpot.
Transfer the crispy, pan-fried chicken pieces into the slow cooker.
Spread them into an even layer.
Step 8: Pour the Warm Orange Sauce Over the Chicken
Pour the warm homemade orange sauce over the crispy chicken.
Gently stir or toss the chicken so every piece is coated in the sweet, sticky sauce.
At this stage, the chicken is already cooked, so the crockpot is being used to bring the dish together rather than cook raw chicken.
Important: The crispy breading will soften as it sits in the sauce. That’s normal for this saucy slow cooker version.
How to Make Buttery Onion Rice
Step 9: Cook the Success Rice
While the chicken is in the crockpot, prepare the Success boil-in-bag rice according to the package directions.
Once the rice is cooked, carefully remove the bags from the boiling water and allow them to drain.
Open the bags and transfer the cooked rice to a bowl.
Fluff the rice gently with a fork.
Step 10: Sauté the Rice with Butter and Onion
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the finely chopped onion and cook for approximately 3–5 minutes, stirring occasionally, until softened and fragrant.
Add the cooked rice to the skillet.
Sprinkle with garlic powder, salt, and black pepper.
Gently stir the rice into the butter and onions.
Continue sautéing for another 2–3 minutes until the rice is lightly coated in butter and the flavors are combined.
This simple step makes the rice extra flavorful and creates a delicious base for the orange chicken.
Layering the Orange Chicken and Rice in the Crockpot
Step 11: Remove the Chicken and Sauce Temporarily
Carefully spoon the orange chicken and sauce out of the crockpot and transfer it to a large bowl.
Set aside.
This allows you to create a layer of buttery onion rice underneath the chicken.
Step 12: Add the Buttery Rice
Transfer the sautéed onion rice into the bottom of the crockpot.
Spread it into an even layer.
Step 13: Add the Orange Chicken on Top
Spoon the orange chicken and sticky sauce back into the crockpot, directly over the buttery rice.
Spread the chicken evenly across the top.
Allow some of the delicious orange sauce to settle into the rice underneath.
Avoid stirring everything together if you want to keep the beautiful layered presentation.
Step 14: Garnish with Fresh Orange Slices
Arrange several fresh orange slices over the top of the chicken.
The orange slices add a beautiful pop of color and make the finished dish look extra appetizing.
You can also sprinkle the top with green onions or sesame seeds if desired.
Step 15: Keep Warm and Serve
Your original method was to leave the assembled chicken and rice in the crockpot on a low-to-medium setting for approximately 1–2 hours.
Because the chicken and rice are already fully cooked, this final stage is best treated as a short, covered holding period rather than an additional cooking step.
If serving immediately, enjoy the dish as soon as it’s assembled. If holding it for later, use the slow cooker’s WARM setting only if it maintains the food at 140°F or hotter. Check the temperature, keep the lid on, and avoid prolonged holding so the rice doesn’t dry out or become mushy.
If the food has cooled below a safe hot-holding temperature, reheat it promptly to 165°F before transferring it to the slow cooker for holding.
Spoon the buttery rice onto plates or into bowls, then top with the sticky orange chicken and extra sauce.
Serve warm and enjoy!
Tips for Making the Best Orange Chicken
Use chicken thighs for juicy chicken. Chicken thighs are flavorful and stay tender, even when coated in sauce.
Cut the chicken into even pieces. Bite-sized pieces cook quickly and are easy to serve over rice.
Use cornstarch in the breading. A combination of flour and cornstarch helps create a light, crispy coating.
Pan-fry before adding to the crockpot. This develops flavor and gives the chicken a delicious golden exterior.
Use fresh orange zest. Orange zest adds a bright citrus flavor that makes the homemade sauce taste especially delicious.
Thicken the sauce before adding it to the chicken. This gives you control over the consistency and helps create a sticky glaze.
Don’t skip the buttery onion rice. Sautéing the cooked rice with butter and onions makes the entire dish more flavorful.
Add the rice after cooking it separately. This helps prevent the rice from absorbing too much sauce or becoming overcooked.
Avoid overcooking the assembled dish. Since everything is already cooked, extended slow cooking can soften the chicken coating and make the rice mushy.
Why Pan-Fry the Chicken Before Adding It to the Crockpot?
Many crockpot orange chicken recipes call for adding raw chicken directly to the slow cooker.
While that method is convenient, this recipe is a little different.
By breading and pan-frying the chicken first, you create a flavorful golden coating that absorbs the homemade orange sauce.
The sauce clings to the chicken, giving it a rich, sticky texture similar to takeout-style orange chicken.
Although the coating softens in the crockpot, pan-frying gives the finished chicken a delicious flavor that you don’t get from simply simmering raw chicken in sauce.
It’s an extra step, but it’s worth it!
How to Make Orange Chicken Sauce Thick and Sticky
The secret to a thick, glossy orange chicken sauce is cornstarch.
Cornstarch acts as a thickening agent, transforming the mixture of orange juice, brown sugar, soy sauce, and garlic into a smooth glaze.
For the best results, always mix cornstarch with cold water before adding it to the hot sauce.
This creates a slurry that helps prevent lumps.
As the sauce simmers, it becomes thicker and glossier.
If you love extra-gooey orange chicken, you can add a little more cornstarch slurry until the sauce reaches your preferred consistency.
Remember that the sauce will also thicken slightly as it cools.
What to Serve with Crockpot Orange Chicken
Since this recipe already includes buttery onion rice, it’s practically a complete meal!
However, you can serve it with additional sides to create a delicious family dinner.
Some wonderful options include:
- Steamed broccoli
- Garlic green beans
- Roasted carrots
- Sautéed snap peas
- Asian-inspired cucumber salad
- Vegetable spring rolls
- Stir-fried vegetables
- Steamed edamame
Fresh vegetables are especially delicious with orange chicken because they balance the sweet, sticky sauce.
Easy Orange Chicken Variations
Spicy Orange Chicken
Add crushed red pepper flakes or a small amount of sriracha to the homemade orange sauce.
Honey Orange Chicken
Add an extra tablespoon or two of honey for a sweeter glaze.
Garlic Orange Chicken
Increase the minced garlic for a stronger savory flavor.
Orange Chicken with Broccoli
Serve the finished chicken and rice with steamed broccoli for an easy vegetable addition.
Orange Chicken with Fried Rice
Replace the buttery onion rice with your favorite homemade fried rice.
Extra Saucy Orange Chicken
Prepare 1 1/2 times the orange sauce recipe if you love plenty of sticky sauce over your chicken and rice.
Can I Use Boneless Chicken Thighs?
Absolutely!
Boneless, skinless chicken thighs are an excellent shortcut because you won’t need to remove the meat from the bones.
Simply cut the chicken into bite-sized pieces, bread it, and pan-fry according to the recipe.
You can also use boneless, skinless chicken breasts, although chicken thighs generally have a richer flavor.
Can I Make This Orange Chicken Ahead of Time?
Yes!
You can prepare the orange sauce up to 3 days ahead and refrigerate it in an airtight container.
You can also cut and season the chicken ahead of time, keeping it refrigerated until you’re ready to cook.
For the best texture, bread and pan-fry the chicken shortly before assembling the recipe.
The rice is also best cooked fresh before adding it to the crockpot.
How to Store Leftover Orange Chicken and Rice
Allow leftovers to cool promptly and refrigerate within 2 hours of cooking or serving.
Transfer the chicken and rice into shallow, airtight containers and refrigerate at 40°F or below.
Enjoy leftovers within 3–4 days.
For longer storage, freeze in airtight, freezer-safe containers for up to 2–3 months for the best quality.
How to Reheat
Reheat the orange chicken and rice in a skillet or microwave until the center reaches 165°F.
Add a splash of water or orange juice if the sauce has thickened too much.
Stir occasionally to heat evenly.
Avoid reheating the same leftovers repeatedly.
Frequently Asked Questions
Can you put breaded chicken in a crockpot?
Yes! You can add cooked, breaded chicken to a slow cooker with sauce. The breading will soften as it absorbs the sauce, but it adds flavor and texture.
Do I have to pan-fry the chicken first?
For this particular recipe, pan-frying is recommended because it creates the golden breaded coating that makes the chicken so delicious.
Can I use bottled orange juice?
Yes, but fresh orange juice and zest provide a brighter citrus flavor.
How do you make orange chicken sauce sticky?
Use brown sugar and a cornstarch slurry. Simmer the sauce until it becomes thick, glossy, and able to coat the chicken.
Can I put uncooked rice in the crockpot with the chicken?
This recipe uses rice that has already been cooked and sautéed with butter and onions. Adding uncooked rice would require different liquid amounts and cooking instructions.
Can I use Success boil-in-bag rice?
Yes! Success boil-in-bag rice works wonderfully. Cook it according to the package instructions, then sauté it with butter and chopped onions before adding it to the crockpot.
Will the chicken stay crispy in the crockpot?
Not completely. The coating will soften as it absorbs the orange sauce. If you prefer a crispier finish, serve the chicken shortly after tossing it in the warm sauce.
Can I keep orange chicken warm in the crockpot?
Yes, provided the slow cooker maintains a food temperature of at least 140°F. Since the chicken and rice are already cooked, avoid extended holding for the best texture.
