This easy slow cooker orange chicken, served over rice, makes a perfect weeknight dinner. Tender boneless chicken breast pieces simmer in a balanced sweet-and-sour orange sauce that tastes far better than takeout.
After testing variations for months — mandarin oranges, fresh orange juice and other attempts — I discovered the best flavor comes from using orange marmalade. It gives the sauce a bright, true orange taste and a pleasant texture without overpowering the dish.
This crockpot method is simple and healthier than many restaurant versions because you don’t need to fry or bake the chicken. Small, evenly cut pieces of chicken cook up juicy and tender as they soak in the sauce.
If you want to change the cut, breasts work best for feeding a family. Thighs can be used, but they take longer to cook and you won’t fit as many in a standard slow cooker. I’ve also made nuggets, drumsticks and wings with this sauce — wings and drumsticks are great as a game-day appetizer — but for everyday dinners, I stick with bite-sized chicken breast and rice.
I once experimented with adding lots of vegetables and potatoes to the slow cooker. It didn’t work well: the Chinese-inspired flavors got muddled and different vegetables cooked at different rates. For best results, keep this recipe simple — chicken and rice showcase the orange sauce perfectly.
This recipe also freezes well. To make a freezer meal, combine all ingredients except the cornstarch and garnish in a sealed freezer bag. When you’re ready to cook, dump the contents into the slow cooker and follow the instructions below, adding the cornstarch at the end to thicken the sauce.
Serve this slow cooker orange chicken with:
- Noodles
- Steamed rice
- Zoodles (zucchini noodles) for a low-carb option
- Quinoa
- A simple green salad
How to make slow cooker orange chicken
The method is straightforward. Place bite-sized chicken pieces in the slow cooker with olive oil and sesame oil, then add orange marmalade, low-sodium soy sauce, vinegar, ginger paste, garlic paste, chili powder (optional), salt and pepper. Mix so the chicken is well coated. Cook on high for about 2 hours, or until the chicken is cooked through. Remove the chicken and set aside, then whisk cornstarch into the remaining liquid and cook another 30 minutes with the lid on until the sauce thickens. Return the chicken to the slow cooker, toss to coat in the thickened sauce, and finish with roasted sesame seeds and sliced green onions.
How to make the orange sauce
The sauce combines sesame oil, orange marmalade, soy sauce, vinegar, ginger and garlic paste, and a touch of chili powder for heat if you like. Cornstarch is added at the end to thicken it. You can prepare the sauce entirely in the slow cooker or make and thicken it on the stovetop in a nonstick pan. The result is a glossy, balanced sweet-and-sour sauce with a subtle spicy note when desired.
Tips for perfect slow cooker orange chicken
- Use a good-quality orange marmalade (not sugar-free) for the best flavor; sugar-free varieties can taste bitter.
- Cut chicken into small, uniform pieces (about 1 to 1½ inches) so it cooks evenly and faster.
- Choose low-sodium soy sauce to avoid an overly salty sauce.
- Adjust salt, pepper, chili powder, ginger and garlic to your taste.
- Do not skip the cornstarch — it’s essential for thickening the sauce; flour changes the flavor and texture.
- Dry-roast sesame seeds before garnishing to enhance their aroma and flavor.
- Slow cookers vary: I cook on high for 2 hours, but you may need more time depending on your appliance.
- Leftovers store in a sealed container in the refrigerator for up to 2 days; reheat gently in the microwave.
Recipe
Slow Cooker Orange Chicken
Abeer Rizvi
Ingredients
- 2 pounds Boneless chicken breast cut into small cubes
- 1 tablespoon Olive oil
- 1 tablespoon Sesame oil
- ¾ cup Orange marmalade
- ¼ cup Low sodium soy sauce
- 1 teaspoon Vinegar
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- ⅛ teaspoon Chilli powder optional
- Salt and pepper to taste
- 2 tablespoon Cornstarch
- 2 tablespoon Roasted sesame seeds
- 1 tablespoon Finely sliced green onions
Instructions
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Add the chicken pieces, olive oil, sesame oil, orange marmalade, soy sauce, vinegar, ginger paste, garlic paste, chili powder (optional), and salt and pepper to a slow cooker. Stir to coat the chicken.
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Cover and cook on high for 2 hours, or until the chicken is cooked through.
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Remove the chicken and set aside, leaving the cooking liquid in the slow cooker.
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Whisk the cornstarch into the liquid in the slow cooker, cover, and cook for 30 minutes more until the sauce thickens.
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Return the chicken to the slow cooker and toss to coat in the sauce.
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Garnish with roasted sesame seeds and sliced green onions. Serve immediately and enjoy.
Notes
Nutrition
Carbohydrates: 52g
Protein: 50g
Fat: 11g
Sugar: 36g
An automated tool calculates the nutrition information; it is an estimate and not guaranteed to be exact.
Until next time, tata my lovelies!