Description
This Easy Slow Cooker Orange Chicken blends tender chicken pieces with a tangy, sweet, and savory orange sauce—all done with minimal prep! Perfect for busy weeknights, this set-it-and-forget-it dish delivers bold takeout-inspired flavors right at home. Serve it over rice or steamed veggies for a satisfying and fuss-free main course.
Ingredients
Units
Scale
Main Ingredients
- 2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
For the Orange Sauce
- 3/4 cup orange marmalade
- 1/2 cup low-sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
For Serving & Garnish
- Cooked white or brown rice (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Coat the Chicken: In a large bowl, toss the chicken pieces with the cornstarch until evenly coated. This will help create a velvety texture and thicken your sauce.
- Brown the Chicken: Heat the vegetable oil in a skillet over medium-high heat. Add the cornstarch-coated chicken pieces in batches and brown them for 2-3 minutes per side. The chicken does not need to cook all the way through—just achieve a golden exterior for enhanced flavor.
- Mix the Sauce: In a medium bowl, whisk together the orange marmalade, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using) until well combined.
- Slow Cook: Transfer the browned chicken pieces into the slow cooker. Pour the orange sauce over the chicken, ensuring everything is coated. Cover and cook on low for 4 hours or on high for 2-3 hours, until the chicken is cooked through and the sauce is thick and glossy.
- Finish & Serve: Give everything a gentle stir. Serve the orange chicken over cooked rice and garnish with sliced green onions and sesame seeds as desired.
Notes
- For extra depth, add a splash of fresh orange juice or some orange zest to the sauce.
- Thighs result in juicier chicken, but breasts work well for a leaner version.
- Spice it up by increasing the crushed red pepper flakes or adding a dash of sriracha.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully in the microwave.
- This recipe is naturally dairy-free—swap in tamari for gluten-free needs.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 395
- Sugar: 24g
- Sodium: 950mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 115mg
