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Skip the takeout and make this slow cooker dump and go recipe this week. This Crockpot orange chicken is fresh and vibrant and so simple to make. You’re going to love it! Orange chicken is one of my favorite Chinese takeout dishes, and it’s so simple and easy to make at home, especially when the Crockpot is involved!

This is a true dump and go recipe that you can set to go earlier in the day, and have one delicious dinner waiting for you. Be sure to check out my Orange Sesame Chicken and Stovetop Orange Chicken too!

I prefer to make this recipe with chicken breast, but you can use thighs if that’s what you have to hand. As with the breasts, cut them into chunks and follow the recipe as is.



2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts, cut into 1/2-inch chunks
2 teaspoons ground ginger
1 teaspoon salt
¼ teaspoon pepper
8-ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 green onions, chopped
Rice, cooked



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Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in crockpot.
Cover and cook on LOW 4 to 6 hours.
Serve chicken on hot cooked rice on platter.
Top with orange segments and green onions.
Serve chicken liquid in gravy boat, if desired.

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