Description
This Slow Cooker Orange Chicken is sweet, tangy, and better than takeout! Tender chicken bites are coated in a sticky orange glaze and cooked to perfection in your crockpot—perfect for busy weeknights or easy meal prep.
Ingredients
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2 lbs boneless, skinless chicken breasts (or thighs/tenders), trimmed and cut into 1-inch chunks
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1/2 cup cornstarch
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2 tbsp vegetable, olive, or avocado oil
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3/4 cup orange marmalade
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1/3 cup low-sodium soy sauce
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2 tbsp white vinegar (or rice wine vinegar)
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1 tbsp sesame oil
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1 tsp ground ginger
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3 cloves garlic, minced
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1/2–1 tsp red pepper flakes (adjust to taste)
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1 tbsp sesame seeds (plus extra for garnish)
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2–3 scallions, sliced (for garnish)
Instructions
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Coat the chicken: Place chicken pieces in a shallow dish or zip-top bag. Add cornstarch and toss until evenly coated.
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Brown the chicken: Heat oil in a large skillet over medium heat. Add chicken in a single layer, avoiding crowding. Brown each side lightly for 1–2 minutes (don’t cook through). Transfer to slow cooker.
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Make the glaze: In a medium bowl, whisk together orange marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds. Pour over chicken and stir gently to coat.
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Cook: Cover and cook on LOW for 3 hours. Stir halfway through to prevent sticking.
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Serve: Once chicken is tender and sauce is thickened, garnish with scallions and sesame seeds. Serve over rice or noodles.
Notes
Browning the chicken first adds extra flavor and texture—don’t skip it!
For extra spice, add more red pepper flakes or a drizzle of sriracha.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main course
- Method: Slow Cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg