This super-easy, dump-and-go Crockpot Orange Chicken is sure to become a family favorite. With only about 10 minutes of prep, it’s packed with bright orange flavor, tender chicken and veggies—perfect for busy weeknights.
Citrus and chicken is always a winning combination. This slow-cooker orange chicken with broccoli is incredibly simple to prepare and full of sweet, tangy orange flavor with a hint of heat. It’s an easy alternative to pan-fried or sheet-pan versions and works great as a freezer-friendly dinner option.
Why You Will Love This Crockpot Orange Chicken and Broccoli
- Dump-and-go: minimal prep and hands-off cooking.
- A flavorful change from the usual chicken dinner.
- Freezer friendly for easy future meals.
- Great for families that eat in shifts—keeps warm in the crockpot.
- Easy to customize with different veggies, protein or spice level.
Ingredient Notes
- Chicken: Boneless skinless chicken breasts are used here, but boneless skinless thighs work well too and are less likely to dry out.
- Sweetness: The orange juice and marmalade make this recipe naturally sweet. Omit the honey or choose a lower-sugar marmalade to reduce sugar if desired.
- Marmalade bitterness: Some marmalades can be slightly bitter—choose one you enjoy or taste it first before adding large amounts.
Recipe Variations
- Swap or add veggies: Use fresh or other frozen vegetables like peas, carrots or mixed veggies instead of or alongside broccoli.
- Turn up the heat: Add sriracha, chili garlic sauce or extra crushed red pepper for more spice.
- Change the protein: Substitute boneless skinless thighs for breasts for a juicier result.
Step-By-Step Instructions
Step 1: Combine all orange sauce ingredients in a small bowl and whisk until smooth. Set aside.
Step 2: Place cubed chicken in a gallon-sized zip-top bag. Add salt, pepper and cornstarch and shake or toss to coat evenly. For best distribution, whisk salt and pepper into the cornstarch first.
Step 3: Lightly spray the crockpot with oil. Pour about 1/4 cup of the orange sauce into the bottom and spread it evenly. Add the coated chicken on top.
Step 4: Pour the remaining sauce over the chicken. It’s fine if the chicken isn’t fully submerged.
Step 5: Cook on LOW for about 2–4 hours, or until the chicken reaches an internal temperature of 165°F. Crockpots vary, so check early to avoid overcooking.
Step 6: About 30 minutes before serving, stir in the frozen broccoli and continue cooking on low until heated through. Switch to warm until ready to serve.
Step 7: Serve over rice and garnish with chopped green onions, extra orange zest and sesame seeds if desired.
Recipe Tips
- Check early: Because slow cookers differ, check the chicken at about 1½ to 2 hours to prevent overcooking. Smaller, uniform pieces cook faster.
- Cornstarch coating: Tossing the chicken in cornstarch helps lock in moisture and gives the sauce better texture. For browning and a firmer exterior, briefly sear the chicken before adding it to the crockpot, but reduce overall cooking time if you do.
- Cook low, not high: Cooking on LOW yields juicier results—breast meat can dry out on HIGH.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
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
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 cup freshly squeezed orange juice
- 2–3 Tbsp orange zest (3 Tbsp for stronger flavor)
- ⅔ cup orange marmalade
- 2 Tbsp honey (optional to taste)
- 2 Tbsp sesame oil
- 3–4 garlic cloves, minced
- 1 inch ginger, peeled and minced
- ½ tsp crushed red pepper (adjust to taste)
Other Ingredients
- 2 lb boneless skinless chicken breast, cut into 1½-inch pieces
- ⅓ cup cornstarch
- ½ tsp salt and ½ tsp pepper
- 1 package frozen broccoli florets (approx. 12 oz)
Instructions
- Add all orange sauce ingredients to a small bowl, whisk to combine and set aside.
- Place cubed chicken in a large zip-top bag with salt, pepper and cornstarch; toss to coat evenly.
- Lightly spray the crockpot, pour ¼ cup of sauce into the bottom, add the chicken, then pour the remaining sauce over the top.
- Cook on LOW for about 2–4 hours, or until the chicken reaches 165°F.
- Stir in frozen broccoli about 30 minutes before serving and cook until tender.
- Serve over rice and garnish with chopped green onions, extra orange zest and sesame seeds.
Notes
Cooking: Cook on LOW to avoid drying out chicken breasts. Check at about 1½–2 hours since slow cooker times vary.
Storage: Refrigerate leftovers in an airtight container for 3–4 days or freeze up to 3 months.
Nutrition
Nutrition information is an approximation.