Panda Express Copycat Orange Chicken | Slow Cooker Recipe
I still remember the first time I tried to recreate that sticky, bright-tasting orange chicken from the mall food court at home — it felt like a small kitchen victory. This slow cooker copycat keeps the sweet-tangy flavor you crave but swaps the deep-fried crunch for fuss-free, hands-off cooking. It’s perfect for busy weeknights when you want bold takeout flavor without standing over a fryer, and it’s easy to tweak for families, meal prep, or quieter midweek dinners. If you like hearty slow-cooker classics, you might also enjoy this comforting Slow Cooker Chicken Cacciatore with Potatoes.
Why you’ll love this dish
This slow-cooker orange chicken brings several benefits to the table: it’s low-effort, family-friendly, and scales well for leftovers. Using the slow cooker means the sauce develops deep citrus notes and clings to tender chicken pieces. You get the essence of the Panda Express favorite — sweet orange glaze, bright zest, and a hint of ginger — without frying or last-minute fuss.
“A weeknight game changer — perfect balance of sweet and tang with no standing over the stove.” — happy home cook
It’s great for:
- Busy households wanting a set-and-forget dinner.
- Meal prep — makes 4–6 servings and stores well.
- Kid-approved flavor that adults won’t be bored of.
The cooking process explained
Before you dive in, here’s how this slow-cooker orange chicken comes together:
- Quick prep: Trim and cube the chicken, zest and juice the orange, and whisk the sauce.
- Optional step for texture: Toss chicken in cornstarch and sear briefly to help the sauce adhere and give a little surface texture.
- Slow-cook: Combine chicken and sauce in the slow cooker and cook until tender.
- Finish: Thicken the sauce with a cornstarch slurry and optionally crisp the pieces under a broiler or in a hot skillet for a few minutes before serving.
This overview helps you know what to expect: a 10–20 minute prep, slow-cooker time of a few hours, and a quick finish if you want any extra chew or caramelization.
What you’ll need
Key ingredients for the sauce and chicken:
- 1.5–2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces (thighs stay juicier)
- 1 cup fresh orange juice (about 2–3 oranges)
- Zest from 1 orange
- 1/2 cup low-sodium soy sauce (use tamari for gluten-free)
- 1/3 cup brown sugar (or coconut sugar)
- 2 tablespoons rice vinegar
- 1–2 teaspoons finely grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional; for heat)
- 1/3 cup ketchup (adds body and color)
- 2–3 tablespoons cornstarch (for dredging and thickening)
- 2 tablespoons vegetable or neutral oil (for optional searing)
- 2 tablespoons water (to make the slurry)
Substitutions & notes:
- Gluten-free: swap soy sauce for tamari and double-check other condiments.
- Lower sugar: reduce brown sugar or use 2–3 tablespoons maple syrup and taste.
- Vegetarian: use extra-firm tofu or seitan, but skip slow-cooking too long — finish in a skillet for texture.
- For a brighter citrus hit, add 1 tablespoon rice wine or additional orange zest at the end.
Directions to follow
- Prep the chicken: Pat pieces dry, then toss with 1–2 tablespoons cornstarch until lightly coated. This helps the sauce cling.
- Optional sear: Heat oil in a skillet over medium-high heat. Sear chicken 1–2 minutes per side just to develop a light crust. You can skip this step to save time.
- Make the sauce: Whisk together orange juice, orange zest, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, garlic, and red pepper flakes in a bowl.
- Combine in slow cooker: Place chicken in the slow cooker and pour the sauce over it. Stir to coat.
- Cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until chicken reaches 165°F and is tender.
- Thicken the sauce: About 15 minutes before serving, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the slow cooker, cover, and let it thicken for 10–15 minutes. If the sauce needs more body, repeat with a little more slurry.
- Optional crisp finish: For a closer-to-restaurant texture, transfer the chicken to a baking sheet and broil for 2–4 minutes to caramelize edges, or pan-sear briefly on high heat.
Serve immediately with steamed rice and a sprinkle of sliced green onions and sesame seeds.
Best ways to enjoy it
This orange chicken pairs beautifully with simple, neutral sides that soak up the sauce:
- Steamed white or jasmine rice, or fried rice for extra flavor.
- Steamed broccoli, snap peas, or bok choy for crunch and color.
- For a hands-off pairing, toss with cooked noodles and a splash of sesame oil.
- Make a quick side of roasted carrots and cauliflower for a heartier plate.
If you want a full slow-cooker citrus dinner rotation, try this Slow Cooker Chicken Pot Pie for a cozy follow-up meal idea.
Garnish ideas: orange zest, toasted sesame seeds, sliced scallions, or a drizzle of chili crisp for a spicy kick.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Keep sauce and chicken together to preserve moisture.
- Freezer: Freeze portions in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a skillet over medium-low heat with a splash of water or orange juice to revive the sauce. Microwave in short bursts, stirring between intervals, until heated through.
- Food safety: Always ensure reheated chicken reaches 165°F (74°C) before serving. Discard if left at room temperature for more than 2 hours.
Pro chef tips
- Use thighs for better slow-cooker texture. They stay tender and resist drying out.
- Don’t overdo the cornstarch in the slow cooker — add slurry at the end instead of dumping lots at the start; heat and long cooking break down cornstarch’s thickening power.
- If you want crispness, sear before slow-cooking or quickly broil at the end. Slow cooking alone won’t yield the classic crunchy exterior.
- Taste the sauce near the end and adjust: a splash of rice vinegar brightens, extra brown sugar sweetens, and a pinch of salt can sharpen flavors.
- Zest early: add freshly grated orange zest at the end for the brightest citrus aroma.
Creative twists
- Spicy orange: add 1–2 tablespoons of Sriracha or sambal oelek to the sauce.
- Honey-orange glaze: substitute half the brown sugar with honey for a floral note.
- Sesame-orange: finish with 1 teaspoon toasted sesame oil and extra sesame seeds.
- Sheet-pan crisp: After slow-cooking, spread pieces on a sheet pan and broil with a light spray of oil to get more surface crunch.
- Vegan option: use firm tofu, press it well, marinate briefly, then bake until firm and toss with the thickened orange sauce.
Your questions answered
Q: Can I use frozen chicken in the slow cooker?
A: It’s safer to start with fully thawed chicken. Cooking from frozen can keep meat in the “danger zone” too long and raises food-safety concerns. Thaw in the fridge overnight.
Q: How long does this take from start to finish?
A: Plan 10–20 minutes for prep, then 2–3 hours on HIGH or 4–5 hours on LOW in the slow cooker, plus 10–15 minutes to thicken the sauce and optional finish time.
Q: How can I get this closer to the original crispy texture?
A: For crisp edges, sear the pieces first or broil briefly after slow-cooking. Alternatively, coat pieces in cornstarch and shallow-fry small batches for quick crisping, then toss with the prepared sauce.
Q: Is this recipe gluten-free?
A: Yes, if you use tamari instead of regular soy sauce and verify other condiments are gluten-free.
Q: Can I reduce the sugar?
A: Yes. Cut brown sugar to taste or replace part with a liquid sweetener like honey or a sugar substitute. Remember, sweetness balances the tang — adjust gradually.
Q: Will the sauce thicken if I leave the lid off at the end?
A: Yes, simmering with the lid off helps reduce the sauce, but the slow cooker doesn’t reach high evaporation rates quickly. A cornstarch slurry is faster and more reliable.
Conclusion
If you want more slow-cooker orange chicken perspectives and variations to compare, see this detailed version from Dinner at the Zoo: Slow Cooker Orange Chicken – Dinner at the Zoo. For another approachable take with slightly different ratios and prep tips, check out the recipe at Persnickety Plates: Easy Slow Cooker Orange Chicken.
Enjoy the ease of this slow-cooker approach — bright, saucy, and perfect for filling the house with citrusy aroma without the takeout box.
Slow Cooker Orange Chicken
Ingredients
For the Chicken
- 1.5–2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces Thighs stay juicier
- 2 tablespoons oil Vegetable or neutral for optional searing
- 2–3 tablespoons cornstarch For dredging
For the Sauce
- 1 cup fresh orange juice About 2–3 oranges
- 1 zest orange
- 1/2 cup low-sodium soy sauce Use tamari for gluten-free
- 1/3 cup brown sugar Or coconut sugar
- 2 tablespoons rice vinegar
- 1–2 teaspoons fresh ginger, finely grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes Optional; for heat
- 1/3 cup ketchup Adds body and color
- 2 tablespoons water To make the slurry
Instructions
Preparation
- Pat pieces of chicken dry, then toss with 1–2 tablespoons of cornstarch until lightly coated.
- Optional: Heat oil in a skillet over medium-high heat and sear chicken for 1–2 minutes per side to develop a light crust.
- In a bowl, whisk together orange juice, orange zest, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, garlic, and red pepper flakes.
Cooking
- Place chicken in the slow cooker and pour the sauce over it. Stir to coat.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until chicken reaches 165°F and is tender.
Finishing
- About 15 minutes before serving, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry and stir into the slow cooker.
- Cover and let it thicken for 10–15 minutes. If the sauce needs body, repeat with more slurry.
- Optional: Transfer the chicken to a baking sheet and broil for 2–4 minutes to caramelize edges or pan-sear briefly on high heat.
