Slow Cooker Citrus Chicken
This Slow Cooker Citrus Chicken is an easy dinner recipe that turns simple ingredients into a flavorful meal your whole family will love. Made with chicken, BBQ sauce, orange juice, garlic, and a few simple seasonings, this recipe is sweet, tangy, and perfect for busy weeknights.
It's one of those slow cooker recipes that works for just about anything. Serve it over rice, pile it onto slider buns, tuck it into wraps, or add it to a salad for an easy meal with hardly any prep.
For more of our favorite slow cooker meals, check out our Slow Cooker Enchilada Chili and our Crockpot Cheeseburger Casserole! Or check out our entire slow cooker library!
Quick Look: Slow Cooker Citrus Chicken
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 3 to 4 hours
- ⏳ Total Time: 3 hours 10 minutes to 4 hours 10 minutes
- 🍽 Servings: 6
- ⚡ Calories: about 181 calories per serving
- 🍊 Flavor Profile: sweet, tangy, citrusy, savory
- 👌 Difficulty: easy
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Why You'll Love This Recipe
- Easy slow cooker dinner with minimal prep
- Bright citrus flavor that makes it feel a little fresher than your average BBQ chicken
- Great for meal prep because leftovers reheat well
- Versatile serving option for rice bowls, buns, wraps, or salads
- Family-friendly flavor that is simple but still delicious
Key Ingredients
Some of the ingredients you will need for slow cooker citrus chicken:
- Boneless skinless chicken breasts - lean protein that cooks up tender in the slow cooker
- BBQ sauce - adds sweet, smoky flavor and creates the base of the sauce
- Orange juice - gives the chicken its citrus flavor and a little natural sweetness
- Minced garlic - adds savory depth
- Orange zest - gives the dish a brighter, fresher citrus flavor
- Low-sodium soy sauce or coconut aminos - balances the sweetness and adds extra depth
How to Make Slow Cooker Citrus Chicken
- Step 1: Prepare the slow cooker.
Lightly spray a 6-quart slow cooker with nonstick cooking spray.
- Step 2: Add the chicken.
Place the chicken breasts in an even layer in the bottom of the slow cooker.
- Step 3: Mix the sauce.
In a medium bowl, whisk together the BBQ sauce, orange juice, garlic, salt, pepper, orange zest, and soy sauce until smooth.
- Step 4: Pour over the chicken.
Pour the sauce over the chicken, making sure each piece is well coated.
- Step 5: Cook.
Cover and cook on LOW for 3 to 4 hours, or until the chicken reaches 165°F in the thickest part. Start checking early if your chicken breasts are small or your slow cooker runs hot. Chicken is safely cooked at 165°F. Shred or slice.
Remove the chicken from the slow cooker. Shred it with two forks, or let it rest for 5 minutes and slice it if you prefer.
- Step 6: Finish and serve.
Return the chicken to the slow cooker and toss it with the sauce. Top with sliced green onions before serving.
Expert Tips
- Check early. Chicken breasts can dry out if cooked too long in the slow cooker.
- Use a meat thermometer for the best texture and to avoid overcooking.
- Shred for the best texture if you want to use this for sandwiches, bowls, or wraps.
- Add a squeeze of lime juice at the end if you want even brighter flavor.
- Choose a BBQ sauce you already love since that flavor will come through clearly in the finished dish.
- Use a cornstarch slurry if the sauce seems thin. After cooking, remove the chicken and whisk together 1 teaspoon cornstarch with 1 tablespoon cold water. Stir it into the sauce, then cover and cook on HIGH for 10 to 15 minutes until slightly thickened before adding the chicken back in.
Serving Ideas
This citrus chicken is really versatile. Try serving it:
- over white rice or brown rice
- on slider buns or sandwich rolls
- in wraps
- over pasta
- on top of a green salad
- with roasted vegetables or a fruit salad on the side
FAQs
Yes. Boneless skinless chicken thighs work very well in this recipe and usually stay even juicier than chicken breasts.
Yes. Place the chicken in a baking dish, pour the sauce over the top, cover with foil, and bake at 350°F until the chicken reaches 165°F.
It has a sweet and tangy flavor. The soy sauce and orange zest help balance it, but the exact sweetness will depend on the BBQ sauce you use.
Yes. This is a great make-ahead recipe for meal prep, sandwiches, wraps, or easy lunches.
Storage, Freezing, and Reheating
Store leftover citrus chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second intervals, stirring or turning the chicken as needed, until warmed through. You can also reheat it gently in a saucepan on the stove with a splash of water or orange juice if the sauce has thickened too much. To freeze, let the chicken cool completely, then store it in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
What To Serve Slow Cooker Citrus Chicken With
If you tried this Slow Cooker Citrus Chicken or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments! Thanks for visiting, and come back again!
Slow Cooker Citrus Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup BBQ sauce
- ½ cup orange juice
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon orange zest
- 1 tablespoon low-sodium soy sauce or coconut aminos
- green onions for garnish
Instructions
- Spray a 6-quart slow cooker with nonstick cooking spray.
- Place the chicken breasts in the slow cooker.
- In a medium bowl, whisk together the BBQ sauce, orange juice, garlic, salt, pepper, orange zest, and soy sauce.
- Pour the sauce over the chicken.
- Cover and cook on low for 3 to 4 hours, or until the chicken reaches 165°F. Remove the chicken and shred or slice as desired.
- For a thicker sauce, stir in a cornstarch slurry and cook on high for 10 to 15 minutes.
- Return the chicken to the sauce, toss to coat, and garnish with green onions before serving.
Notes
- Start checking the chicken early, especially if your slow cooker runs hot.
- For brighter flavor, add a squeeze of lime juice before serving.
- This recipe works well with boneless skinless chicken thighs too.
- Serve on buns, over rice, in wraps, or over salad.
- Use a cornstarch slurry if the sauce seems thin. After cooking, remove the chicken and whisk together 1 teaspoon cornstarch with 1 tablespoon cold water. Stir it into the sauce, then cover and cook on HIGH for 10 to 15 minutes until slightly thickened before adding the chicken back in.
