Crock-Pot Mexican Orange Chicken (Pollo Con Naranja)

"My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!"
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Ready In:
6hrs 15mins


  • 1 (6 ounce) can frozen orange juice concentrate
  • 2 garlic cloves
  • 12 teaspoon pepper
  • 12 teaspoon cumin seed
  • 12 teaspoon cayenne
  • 1 small jalapeno, seeded and diced
  • 1 teaspoon salt
  • 1 12 - 2 lbs chicken breasts, skinned (I substituted thighs)
  • 12 cup onion, cut in strips
  • 8 small red potatoes, scrubbed and cut in quarters


  • Set crock pot to high.
  • Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
  • Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
  • Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
  • Great served over rice!

Questions & Replies

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  1. Great! I was really surprised by how well my family liked this meal. I had everything I needed for it on hand, so we tried it out and we all loved it! I cut back a little on the hot spices (as my 1 & 2 your olds can't handle that kind of heat). Thanks a lot!
  2. Made this to have when several friends were here for dinner, friends who do enjoy a south-of-the-border twist to meals! I did cut back on the jalapeno a bit, & used a little less cayenne than suggested, but other than that, I followed the recipe & we had a great meal! I particularly enjoyed the orange flavor here! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]


I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
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