Description
This Slow Cooker Orange Chicken recipe is the easiest way to enjoy tender, juicy chicken pieces coated in a sweet and tangy orange glaze. Made effortlessly in the slow cooker, this family-favorite dish combines orange marmalade, soy sauce, and aromatic spices for a flavor-packed meal perfect for any weeknight dinner.
Ingredients
Chicken and Coating
- 2 tablespoons olive oil, divided
- 1 ½ to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- ⅓ cup cornstarch
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Sauce and Garnishes
- 1 cup orange marmalade
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- ½ to 1 teaspoon ground ginger or to taste
- ½ teaspoon garlic powder or 2 garlic cloves finely minced
- 2 tablespoons sesame seeds, lightly toasted (optional)
- 2 tablespoons green onions, sliced thin for garnishing
- Orange slices (optional for garnishing)
Instructions
- Prepare the slow cooker: Optionally line a 6- to 7-quart slow cooker with a liner for easy cleanup, or use it as is. Drizzle 1 tablespoon olive oil over the bottom of the slow cooker or liner to prevent sticking.
- Coat the chicken: In a large gallon-sized zip-top plastic bag, combine chicken pieces, cornstarch, salt, and pepper. Seal the bag and shake or toss to coat the chicken evenly with the cornstarch mixture. Transfer the coated chicken to the slow cooker, spreading it out evenly.
- Make the orange sauce: In a medium bowl or a 2-cup measuring cup, mix together the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ground ginger, garlic powder or minced garlic, and the remaining 1 tablespoon olive oil. Stir until well combined.
- Combine and cook: Pour the orange sauce mixture evenly over the coated chicken in the slow cooker. Use a spoon to ensure all pieces are thoroughly coated with sauce. Cover and cook on high for about 2 hours or on low for about 4 hours. Start checking the chicken’s doneness using an instant-read thermometer at 90 minutes (high) or 3 hours (low). The chicken is safe and cooked through when it reaches 165°F (74°C).
- Serve and garnish: Once cooked, transfer the chicken to plates and spoon extra cooking sauce over the top. Garnish with toasted sesame seeds, sliced green onions, and optional orange slices. Serve immediately while hot.
Notes
- Storage: Store leftover chicken airtight in the refrigerator for up to 5 days or freeze for up to 3 months.
- Slow Cooker Size: Works best with a 6-quart or 7-quart slow cooker.
- Ginger Amount: Adjust ground ginger according to your preference or tolerance for spiciness.
- Liners: Using slow cooker liners is optional but makes cleaning easier.
- Check Chicken Temperature: Always ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
