Crockpot Orange Chicken

5 from 1 vote

Tender, bite-sized chicken slow cooked in a sweet and savory orange marmalade glaze with garlic, ginger, and soy sauce for bold takeout-style flavor at home.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: Asian-inspired

Keyword: chinese crockpot, crockpot orange chicken, slow cooker orange chicken

Servings:

Ingredients

2 pounds boneless skinless chicken breasts or tenders, cut into 1-inch pieces
⅓ cup cornstarch
4 tablespoons olive oil
1 ½ cups orange marmalade
½ cup low-sodium soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1 teaspoon sesame oil
1 teaspoon ground ginger
3 cloves garlic minced
½ teaspoon red pepper flakes
1 teaspoon sesame seeds plus more for garnish
Chopped scallions for garnish

Instructions

Cut the chicken into 1-inch bite-sized pieces. Place the cornstarch in a shallow dish or zip-top bag, add the chicken, and toss until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken in a single layer.
Sear the chicken for 2–3 minutes per side until lightly golden. The chicken does not need to be fully cooked at this stage.
Transfer the browned chicken to a 6-quart slow cooker, spreading it out evenly.
In a medium bowl, whisk together the orange marmalade, soy sauce, vinegar, sesame oil, ground ginger, garlic, red pepper flakes, and sesame seeds until smooth.
Pour the sauce over the chicken in the slow cooker. Stir gently to coat all pieces evenly.
Cover and cook on LOW for about 3 hours, stirring once halfway through to ensure even cooking and prevent sticking.
Once the chicken is tender and fully cooked, garnish with chopped scallions and additional sesame seeds. Serve hot over rice or noodles.

Notes

Do not overcook beyond 3–3½ hours on LOW to keep the chicken tender.
For a thicker sauce, remove the lid during the last 20–30 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition