Go Back
–+ servings
Crockpot Orange Chicken 1

Crockpot Orange Chicken

This Crockpot Orange Chicken transforms ordinary chicken into a tangy, sweet, and slightly spicy dish that rivals your favorite Chinese restaurant's version. The slow cooking process allows the orange flavors to deeply penetrate the chicken, creating that perfect balance between citrusy brightness and savory satisfaction.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6 servings
Calories 325 kcal

Equipment

  • Slow Cooker/Crockpot
  • Large Skillet
  • Zip-top Bag
  • Mixing Bowl

Ingredients
  

For the Chicken

  • 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil

For the Orange Sauce

  • 3/4 cup orange marmalade for a healthier version, use low-sugar marmalade
  • 1/4 cup soy sauce or tamari for gluten-free option
  • 1/4 cup rice vinegar
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1 orange zested
  • 1/4 cup fresh orange juice
  • 2 tablespoons brown sugar or substitute with honey or maple syrup
  • 1 tablespoon sesame oil

For Garnish

  • 3 green onions thinly sliced
  • 1 tablespoon sesame seeds
  • orange zest for garnish
  • steamed broccoli or bell peppers optional, for added color and nutrition

Instructions
 

  • In a large zip-top bag, combine the chicken pieces, cornstarch, salt, and pepper. Seal the bag and shake until each piece is evenly coated.
  • Heat the vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the chicken pieces for 1-2 minutes per side until lightly golden.
  • In a medium bowl, whisk together the orange marmalade, soy sauce, rice vinegar, minced garlic, grated ginger, red pepper flakes, orange zest, orange juice, brown sugar, and sesame oil.
  • Transfer the seared chicken to your slow cooker. Pour the orange sauce over the chicken, making sure to coat all pieces. Gently stir to ensure even distribution.
  • Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and is tender enough to easily pull apart with a fork.
  • Optional: 30 minutes before serving, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this mixture into the slow cooker, replace the lid, and continue cooking on HIGH until the sauce thickens – usually about 20-30 minutes.
  • Sprinkle with sliced green onions, sesame seeds, and additional orange zest before serving. For a complete meal, serve over rice or cauliflower rice with a side of steamed vegetables.

Notes

- Chicken thighs can be substituted for chicken breasts for more tender results.
- For a less sweet version, reduce marmalade to 1/2 cup and omit brown sugar.
- This dish freezes well for up to 3 months.
- For a gluten-free version, use tamari instead of soy sauce.
- The sauce can be prepared up to 3 days ahead and stored in the refrigerator.

Nutrition

Calories: 325kcalCarbohydrates: 25gProtein: 29gFat: 12gSodium: 680mgFiber: 2gSugar: 18g
Keyword Orange Chicken, Crockpot Chicken, Slow Cooker, Chinese Food, Healthy Takeout
Tried this recipe?Let us know how it was!