Slow Cooker Orange Chicken

5 from 2 votes

This Slow Cooker Orange Chicken is loaded with tender chicken simmered in a sweet and tangy orange sauce, delivering restaurant-style flavor at home. Made with orange marmalade, fresh juice, and a hint of ginger, it’s a flavorful dinner the whole family will enjoy.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 334kcal

Author: Ryan Allen

Equipment

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