Skip the takeout and make Slow Cooker Orange Chicken right at home with just a little effort and big flavor results! Tender chicken cooks in a sweet-and-tangy orange sauce that tastes just like your favorite restaurant dish, only fresher and homemade.
There's something about that sticky, citrusy glaze we all love, and this homemade version captures it perfectly. With simple ingredients like orange marmalade, soy sauce, and fresh ginger, this orange chicken in the Crock Pot delivers bold, restaurant-style flavor without the fuss. It slowly cooks while you go about your day, and the best part is serving it over fluffy rice with a sprinkle of sesame seeds for that takeout taste with no delivery required.
If you enjoy the mix of tangy and sweet flavors, you'll also love my slow cooker raspberry chicken and slow cooker apricot chicken recipes.
Why You'll Love This Recipe
- Bold flavor: Sweet, tangy, and citrusy, every bite of this slow cooker orange chicken with orange marmalade tastes just like your favorite takeout.
- Hands-off cooking: This Crock Pot orange chicken practically makes itself, just set it and let your slow cooker do the work.
- Takeout taste at home: Skip delivery and enjoy restaurant-style orange marmalade chicken made fresh in your own kitchen.
- Perfect for meal prep: This easy orange chicken recipe reheats well, making it ideal for leftovers or quick lunches. For another meal that makes great leftovers, try my Crock Pot chicken pot pie.
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Ingredients
- Chicken breasts: Boneless, skinless chicken breasts work best for this recipe. Cut them into 1-inch cubes so they cook evenly and stay tender in the slow cooker.
- Orange marmalade: This is the key to that classic sweet-and-tangy orange flavor.
- Soy sauce: Use low-sodium soy sauce to keep the dish balanced without making it too salty. It adds a rich, savory depth to the sweet sauce. It's also a key ingredient in my slow cooker honey garlic pork tenderloin, another reader favorite.
- Sesame oil: A small amount adds a warm, nutty flavor that ties the sauce together.
- Fresh ginger: Minced fresh ginger adds a subtle heat and brightness that complements the orange sauce.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free Version: Use tamari or a gluten-free soy sauce instead of regular soy sauce to make this recipe safe for gluten-sensitive diets.
- Honey Orange Twist: Replace half of the orange marmalade with honey for a richer, slightly deeper sweetness that still keeps the citrus flavor.
- Vegetable-Loaded: Add bell peppers, broccoli, or snap peas in the last 30-40 minutes of cooking for a colorful, nutrient-packed one-pot meal.
- Spicy Orange Chicken: Add ½-1 teaspoon of crushed red pepper flakes or a splash of sriracha to the sauce for a sweet-and-spicy kick.
- Chicken Thighs Instead of Breasts: Use boneless, skinless chicken thighs for a juicier, more flavorful result that holds up well in the slow cooker. They're just as delicious in my slow cooker BBQ chicken thighs recipe.
How to Make Orange Chicken in the Slow Cooker
Making this easy orange chicken recipe is simple, and most of the work happens in the slow cooker. Just a few prep steps and you'll have a flavorful, takeout-style meal ready in hours.
- Step 1: Prepare the chicken. Cut the chicken into 1-inch pieces and toss them with cornstarch in a large bowl or freezer bag until coated. This helps the chicken stay tender and gives the sauce a silky texture.
- Step 2: Mix the sauce. In a medium bowl, whisk together orange marmalade, fresh orange juice, water, soy sauce, rice vinegar, sesame oil, minced ginger, salt, and pepper until smooth.
- Step 3: Combine chicken and sauce in the slow cooker. Add the chicken to the bottom of a 6-quart slow cooker, then pour the sauce over the top. Stir gently to coat the chicken evenly.
- Step 4: Cook and serve. Cover and cook on high for 1½-2½ hours or low for 3½-4½ hours, until the chicken reaches 165°F. Serve over rice or noodles and garnish with sesame seeds and green onions.
Expert Tips
- Coat the chicken evenly: Tossing the chicken in cornstarch before cooking helps the sauce thicken and gives the chicken a silky, tender coating.
- Use fresh orange juice. Freshly squeezed juice brightens the flavor and balances the sweetness from the marmalade.
- Adjust the sauce consistency. If the sauce is too thin after cooking, remove the lid and cook on high for 20-30 minutes until it thickens. If it's too thick, stir in a tablespoon of water at a time until it reaches your desired consistency.
- Store or freeze. Cool the chicken, then refrigerate it in an airtight container for up to five days or freeze it for up to three months. Thaw in the fridge and reheat gently.
Serving Suggestions
- Enjoy this Crock Pot orange chicken recipe as a weeknight dinner for a quick, flavorful meal. Serve it over slow cooked rice, noodles, or veggies for a complete, balanced plate.
- It's perfect for casual gatherings or potlucks; everyone will love the sweet and tangy flavors. Pair it with some other similar flavor favorites like Crock Pot sweet and sour pork or slow cooker sweet and sour chicken.
- Leftovers make a great lunch option, served over a fresh salad or reheated with rice for a quick meal.
Recipe FAQs
Cut the chicken into even-sized pieces and avoid overcooking. Using a slow cooker with a tight-fitting lid helps lock in moisture.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals to avoid drying out the chicken. Add a splash of water or sauce, as needed, to keep it moist.
Remove the lid and cook on high for 20-30 minutes until the sauce reduces. You can also stir in a small slurry of cornstarch and water to thicken quickly.
More Delicious Slow Cooker Chicken Recipes
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Slow Cooker Orange Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 3 tablespoons cornstarch
- 1 cup orange marmalade
- ¼ cup orange juice (FRESH SQUEEZED)
- 1 cup water
- ⅓ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger (peeled and minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut chicken into 1" chunks and add to a 1-gallon freezer bag. Add cornstarch and close the bag. Shake until completely coated. Then add to the bottom of a 6-quart slow cooker.
- Add orange marmalade, orange juice, water, soy sauce, rice vinegar, sesame oil, ginger, salt, and black pepper in a medium bowl. Whisk until well combined. Pour over the chicken.
- Cover and cook on high for 1½-2½ hours or low for 3½ to 4½ hours. Cook until the chicken reaches an internal temperature of 165° F.
- Serve over rice and garnish with fresh green onions and sesame seeds. Enjoy!
Notes
- Toss the chicken in cornstarch before cooking to help the sauce thicken and give the chicken a silky texture.
- Use freshly squeezed orange juice for a bright, natural citrus flavor that balances the sweetness of the marmalade.
- Stir the sauce gently over the chicken to coat evenly without breaking up the pieces.
- If the sauce is too thin after cooking, cook it uncovered on high for 20-30 minutes until it reaches the desired consistency.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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