Description
This easy Slow Cooker Orange Chicken brings the vibrant flavors of takeout straight to your kitchen. Tender chunks of chicken simmer in a sweet, tangy orange sauce with a hint of garlic and ginger. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights, family dinners, or meal prep. Serve it over steamed rice or with your favorite stir-fried veggies for an effortless and satisfying main course.
Ingredients
Units
Scale
For the Chicken
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
For the Orange Sauce
- 3/4 cup orange marmalade
- 1/2 cup barbecue sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
For Serving (Optional)
- Sliced green onions
- Sesame seeds
- Steamed rice
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season them with salt and pepper, and toss with cornstarch in a large bowl until evenly coated.
- Make the Sauce: In a medium bowl, whisk together the orange marmalade, barbecue sauce, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes (if using).
- Slow Cook: Place the coated chicken pieces in the bottom of the slow cooker. Pour the orange sauce mixture over the chicken, and toss gently to coat all the pieces evenly.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender. Stir halfway through cooking if possible.
- Finish and Serve: Give the chicken a gentle stir. Serve hot over steamed rice, topped with sliced green onions and sesame seeds if desired.
Notes
- For extra flavor, sear the chicken in a skillet for 2-3 minutes before adding to the slow cooker.
- Chicken thighs stay juiciest, but breasts work too.
- If you want a thicker sauce, remove the lid for the last 30 minutes of cooking or stir in a slurry of 1 tablespoon cornstarch with 2 tablespoons water.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 24g
- Sodium: 590mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg
