Crockpot Orange Chicken with Orange Marmalade
Sweet and savory slow cooker orange chicken made with orange marmalade, garlic, and soy sauce for an easy family-friendly dinner.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker / Crockpot
- 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
Instructions
1. Coat the Chicken
Place the chicken pieces and cornstarch in a large bowl.
Toss until the chicken is evenly coated.
2. Brown the Chicken
Heat the oil in a large skillet over medium-high heat.
Add the chicken and cook until lightly browned on all sides, about 3–4 minutes.
Do not cook the chicken completely through.
Transfer the browned chicken to the slow cooker.
3. Prepare the Orange Sauce
In a small mixing bowl, whisk together:
Orange marmalade
Soy sauce
Rice vinegar
Sesame oil
Ground ginger
Minced garlic
Red pepper flakes
Sesame seeds
4. Slow Cook
Pour the sauce over the chicken.
Stir gently to coat all the pieces.
Cover and cook on LOW for 2½–3 hours, stirring once halfway through cooking.
5. Garnish and Serve
Sprinkle with sliced scallions and additional sesame seeds.
Serve hot over steamed rice, brown rice, or noodles.
Notes
Browning the chicken before slow cooking helps develop extra flavor and improves texture.
For a spicier version, increase the red pepper flakes or add a dash of sriracha.
Chicken thighs can be substituted for chicken breasts for a juicier result.
If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
