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Easy Slow Cooker Orange Chicken

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 2 hours on high or 4 hours on low
  • Total Time: 2 hours 15 minutes (on high) or 4 hours 15 minutes (on low)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Description

This Easy Slow Cooker Orange Chicken features tender pieces of chicken coated in a sweet and tangy orange sauce. It’s a hassle-free meal that’s perfect for busy weeknights. Serve it over rice with a side of steamed broccoli for a complete dinner.

Ingredients

Units Scale
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup orange marmalade
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon ground ginger, to taste
  • 1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
  • 2 tablespoons sesame seeds, lightly toasted (optional, for garnish)
  • 2 tablespoons green onions, sliced thin (optional, for garnish)

Instructions

  • Prepare the Chicken: In a large zip-top bag, combine the cornstarch, salt, and black pepper. Add the chicken pieces, seal the bag, and shake to coat the chicken evenly.
  • Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the coated chicken pieces and cook until lightly browned on all sides, about 2-3 minutes per side. The chicken does not need to be fully cooked at this stage.
  • Transfer to Slow Cooker: Place the browned chicken pieces into a 6-quart slow cooker.
  • Make the Sauce: In a medium bowl, whisk together the orange marmalade, low-sodium soy sauce, rice wine vinegar, sesame oil, ground ginger, and garlic until well combined.
  • Cook: Pour the sauce over the chicken in the slow cooker, stirring gently to ensure all pieces are coated. Cover and cook on high for 2 hours or on low for 4 hours, until the chicken is cooked through and tender.
  • Serve: Garnish with toasted sesame seeds and sliced green onions, if desired. Serve hot over steamed rice.

Notes

  • For a spicier version, add a pinch of red pepper flakes to the sauce mixture.
  • To make this recipe gluten-free, use tamari or coconut aminos in place of soy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://newsvks.com/easy-slow-cooker-orange-chicken/