Name: Crockpot Orange Chicken with Orange Marmalade
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Main Course
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; ⅓ cup cornstarch; 2 tablespoons vegetable oil or olive oil; 1½ cups orange marmalade; ½ cup low-sodium soy sauce; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 1 teaspoon ground ginger; 3 garlic cloves, minced; ½ teaspoon red pepper flakes; 1 teaspoon sesame seeds, plus more for garnish; Fresh scallions, thinly sliced, for garnish

Why You’ll Love This Recipe

I love this recipe because it requires very little hands-on effort while delivering big flavor. The orange marmalade creates a sweet citrus glaze, while the soy sauce, garlic, and ginger add savory depth.

I also appreciate how the slow cooker does most of the work. After a quick browning step, I simply let the chicken simmer in the sauce until it becomes tender and flavorful.

Another reason I keep making this recipe is that it pairs perfectly with rice, noodles, or steamed vegetables for a complete family-friendly meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

⅓ cup cornstarch

2 tablespoons vegetable oil or olive oil

1½ cups orange marmalade

½ cup low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon ground ginger

3 garlic cloves, minced

½ teaspoon red pepper flakes

1 teaspoon sesame seeds, plus more for garnish

Fresh scallions, thinly sliced, for garnish

Directions

I place the cornstarch and chicken pieces in a shallow bowl and toss them until the chicken is evenly coated.

I heat the oil in a large skillet over medium-high heat. Then I add the coated chicken and lightly brown it on all sides without cooking it through. If necessary, I work in batches.

I transfer the browned chicken to the slow cooker.

In a small mixing bowl, I whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil, ground ginger, garlic, red pepper flakes, and sesame seeds.

I pour the sauce over the chicken and gently stir to coat all the pieces.

I cover the slow cooker and cook on LOW for 2½ to 3 hours, stirring halfway through the cooking time.

Before serving, I garnish the chicken with sliced scallions and an extra sprinkle of sesame seeds if desired.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Variations

I sometimes use boneless skinless chicken thighs instead of chicken breasts for an even juicier result.

When I want extra vegetables, I add broccoli florets, sliced bell peppers, snap peas, or carrots during the last 30 to 45 minutes of cooking.

For a spicier version, I increase the red pepper flakes or add a drizzle of sriracha to the sauce.

I also like adding fresh orange zest for a brighter citrus flavor.

storage/reheating

I store leftover orange chicken in an airtight container in the refrigerator for up to 4 days.

For longer storage, I freeze it in freezer-safe containers for up to 3 months. I thaw it overnight in the refrigerator before reheating.

I reheat the chicken gently on the stovetop over medium-low heat or in the microwave until heated through. If the sauce thickens too much, I stir in a small splash of water or chicken broth.

FAQs

Can I skip browning the chicken first?

Yes, I can skip this step if I am short on time. However, I find that browning the chicken adds extra flavor and improves the overall texture.

Can I use orange juice instead of orange marmalade?

I prefer using orange marmalade because it provides both sweetness and thickness. Orange juice alone will create a thinner sauce and may require additional sweetener.

How do I thicken the sauce?

If I want a thicker sauce, I mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the slow cooker during the final 20 minutes of cooking.

Can I make this recipe ahead of time?

Yes, I can prepare the sauce and cut the chicken a day in advance. I store everything separately in the refrigerator until I am ready to cook.

What should I serve with Crockpot Orange Chicken?

I like serving it over steamed white rice, brown rice, jasmine rice, or noodles. It also pairs well with steamed broccoli, green beans, or stir-fried vegetables.

Conclusion

Crockpot Orange Chicken with Orange Marmalade is a simple and flavorful meal that combines tender chicken with a sweet and savory citrus sauce. I love how easy it is to prepare, and the slow cooker makes it perfect for busy days. Whether I serve it with rice or vegetables, this dish always delivers comforting takeout-inspired flavor with minimal effort.