Go Back
Homemade Healthy Orange Chicken Crockpot Recipe photo
Print Recipe Save it for later

Healthy Orange Chicken Crockpot Recipe

This Healthy Orange Chicken Crockpot Recipe is SO EASY! Tender chicken in a zesty orange sauce, slow cooked to perfection for a guilt-free family favorite.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Easy, Family Friendly, Gluten-Free Option, Healthy, Slow Cooker
Servings: 4 servings

Ingredients

Main Ingredients

  • 1.5 pounds chicken breast filets about 3 large boneless and skinless filets
  • 1 large egg beaten with a fork
  • 2/3 cup flour
  • 1/4 cup canola oil optional: coconut oil
  • 1 cup orange juice fresh
  • 2 teaspoons orange zest fresh
  • 1/3 cup coconut sugar optional: molasses or maple syrup
  • 3 tablespoons lite soy sauce optional: Tamari or coconut aminos
  • 2 cloves garlic minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sriracha sauce optional: Tabasco or red pepper flakes
  • 1/4 teaspoon black pepper
  • 1 tablespoon corn starch
  • 2 green onions thinly sliced, discard the white part
  • 2 tablespoons freshly squeezed lemon juice

Instructions

Preparation

  • Cut the chicken breast filets into bite-sized pieces for even cooking and flavor absorption.
  • In a mixing bowl, whisk the beaten egg. In another bowl, combine the flour with black pepper. Dip each chicken piece into the egg, letting excess drip off, then coat with the flour mixture for a crunchy texture.
  • Optional: Heat canola or coconut oil in a skillet over medium heat. Sear coated chicken pieces for 2-3 minutes per side until golden brown to add extra flavor and texture.
  • In a separate bowl, whisk together orange juice, orange zest, coconut sugar, soy sauce, minced garlic, ground ginger, sriracha sauce, and lemon juice until well combined.

Cooking

  • Place the seared or raw chicken pieces into the crockpot. Pour the orange sauce over them, ensuring all pieces are coated.
  • Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and fully cooked.
  • Remove chicken from the crockpot. Mix corn starch with a bit of water to make a slurry. Stir the slurry into the sauce in the crockpot and cook on high for 15-20 minutes until the sauce thickens.
  • Return the chicken to the crockpot and stir to coat with the thickened sauce. Garnish with sliced green onions before serving.

Equipment

  • Crockpot
  • Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board
  • Skillet (optional)
  • Serving Dish

Notes

  • Don’t skip the orange zest—it adds a bright, fresh flavor that elevates the dish.
  • Adjust the sriracha amount to control the spiciness to your taste.
  • Add vegetables like bell peppers or broccoli for extra nutrients and color.
  • Serve over brown rice or quinoa for a complete, satisfying meal.
  • Leftovers store well refrigerated for up to 3 days or frozen for 3 months.