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–+ servings

Slow Cooker Orange Chicken

A convenient, sticky, and citrus-sweet orange chicken dish made in a slow cooker that tastes like takeout but feels homemade, perfect for busy weeknights or casual family meals.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts or tenders, cut into bite-sized pieces (thighs work too — see tips)
  • 4 tablespoons olive oil (or neutral oil)
  • ½ cup low-sodium soy sauce (use tamari for gluten-free)
  • 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
  • ⅓ cup cornstarch
  • 1½ cups orange marmalade (or orange jam + 2 tbsp fresh orange juice)
  • 2 tablespoons vinegar (rice vinegar preferred; apple cider works)
  • 1 teaspoon sesame seeds (plus more for garnish)
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • Scallions, chopped, for garnish

Method
 

Preparation
  1. Slice the chicken into roughly 1-inch pieces. Pat dry so the cornstarch sticks.
  2. Pour cornstarch into a shallow dish and toss the chicken until evenly coated. Shake off excess.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and lightly brown on all sides; do not cook through.
  4. Move the browned chicken into a 6-quart slow cooker in a single layer if possible.
  5. In a medium bowl, whisk together the orange marmalade, soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds until smooth.
  6. Pour the sauce over the chicken and gently stir to coat the pieces evenly.
Cooking
  1. Cover and cook on low for 3 hours, stirring once halfway through.
  2. Check that the chicken reaches an internal temperature of 165°F (74°C).
Serving
  1. Garnish with chopped scallions and extra sesame seeds. Serve hot over rice or your preferred base.

Nutrition

Serving: 1Calories: 380kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 20g

Notes

For a gluten-free version, swap soy sauce for tamari. If marmalade is too sweet, use half marmalade and half unsweetened orange juice. For a vegetarian version, swap chicken for fried or baked tofu. Store refrigerated in an airtight container for up to 3–4 days or freeze for up to 3 months.

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