Start by juicing your oranges until you have 1 cup of fresh orange juice. Zest one of the oranges to get the flavorful outer peel. Grate the garlic and ginger, and chop the chicken into bite-sized pieces.
In a mixing bowl, combine the orange juice, rice vinegar, brown sugar, low-sodium soy sauce, minced onion, orange zest, sriracha, and grated garlic and ginger. Whisk everything together until the sugar is dissolved and the mixture is well blended.
Place the bite-sized chicken pieces into the Crockpot. Pour the orange sauce mixture over the chicken, ensuring all pieces are well-coated.
Cover the Crockpot and cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be cooked through and tender.
Once the chicken is cooked, mix the cornstarch with a few tablespoons of the cooking liquid in a small bowl to create a slurry. Stir this mixture back into the Crockpot, cover, and cook on high for an additional 30 minutes to thicken the sauce.
Serve the Crockpot Orange Chicken over rice or noodles, and garnish with additional orange zest or chopped green onions if desired. Enjoy your flavorful creation!
