Slow Cooker Orange Chicken Recipe
Introduction
Slow Cooker Orange Chicken is a delicious and easy way to enjoy a classic takeout favorite at home. Tender chicken pieces simmer in a sweet and tangy orange sauce, perfect for a comforting weeknight meal with minimal effort.
Ingredients
- 2 pounds boneless skinless chicken breasts or tenders (cut into bite size pieces)
- ⅓ cup cornstarch
- 4 tablespoons olive oil
- 1 1/2 cups orange marmalade (about a 16 oz jar)
- 1/2 cup low sodium soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 3 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon sesame seeds (more for garnish)
- Scallions (for garnish)
Instructions
- Step 1: Cut the chicken into approximately 1-inch pieces.
- Step 2: Pour the cornstarch into a shallow dish, add the chicken pieces, and toss to evenly coat them.
- Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken and lightly brown on each side, without cooking it through.
- Step 4: Transfer the browned chicken into the basin of a 6-quart slow cooker.
- Step 5: In a medium bowl, whisk together the orange marmalade, soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds.
- Step 6: Pour the sauce over the chicken in the slow cooker.
- Step 7: Stir everything to combine well.
- Step 8: Cover and cook on LOW for 2 to 3 hours. Check and stir halfway through to prevent sticking.
- Step 9: Garnish with chopped scallions and additional sesame seeds before serving.
- Step 10: Serve the orange chicken hot over rice for a complete meal.
Tips & Variations
- For a gluten-free version, use tamari instead of soy sauce.
- Adding fresh orange zest to the sauce enhances the citrus flavor.
- If you prefer a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking.
- For extra heat, increase the red pepper flakes or add a splash of hot sauce.
Storage
Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly. The sauce may thicken upon cooling; add a splash of water if needed when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and tend to remain juicier during slow cooking.
Is it necessary to brown the chicken before slow cooking?
Browning adds flavor and texture, but you can skip this step if you’re short on time. The chicken will still cook through and absorb the sauce flavors.
PrintSlow Cooker Orange Chicken Recipe
This Slow Cooker Orange Chicken recipe features tender bite-sized chicken pieces coated in cornstarch, lightly browned, and then simmered in a flavorful, tangy orange marmalade sauce with soy, garlic, ginger, and a touch of heat. Perfect for an easy, hands-off dinner, this dish is garnished with sesame seeds and scallions and pairs beautifully with steamed rice.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese-American
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts or tenders, cut into bite size pieces
- ⅓ cup cornstarch
- 4 tablespoons olive oil
Sauce
- 1 1/2 cups orange marmalade (about one 16 oz jar)
- 1/2 cup low sodium soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon sesame seeds (plus more for garnish)
Garnish
- Chopped scallions
- Additional sesame seeds
Instructions
- Prepare the chicken: Cut the chicken breasts or tenders into approximately 1-inch pieces to ensure even cooking and easy serving.
- Coat the chicken: Pour the cornstarch into a shallow dish, add the chicken pieces, and toss thoroughly to coat each piece evenly. This coating helps create a light crust and thickens the sauce slightly during cooking.
- Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken pieces and lightly brown them on each side. Do not cook the chicken through at this stage, just achieve a nice golden exterior.
- Transfer to slow cooker: Place the browned chicken pieces into the basin of a 6-quart slow cooker, spreading them out evenly.
- Make the sauce: In a medium bowl, whisk together the orange marmalade, low sodium soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds until smooth and well combined.
- Add sauce and combine: Pour the prepared sauce over the chicken in the slow cooker. Stir gently to ensure all chicken pieces are coated and mixed with the sauce.
- Cook: Cover the slow cooker with its lid and cook on LOW for 2 to 3 hours. Stir halfway through the cooking time to prevent sticking and ensure even cooking. The chicken will become tender and infused with the sweet and tangy orange sauce.
- Garnish and serve: Once cooked, garnish the orange chicken with chopped scallions and a sprinkle of additional sesame seeds for a fresh, nutty finish. Serve hot over steamed rice.
Notes
- For a thicker sauce, you can mix a tablespoon of cornstarch with water and stir into the slow cooker 15 minutes before serving, then switch to high heat to thicken.
- Use low sodium soy sauce to control the saltiness of the dish.
- Adjust the amount of red pepper flakes to suit your spice preference.
- Brown the chicken just until golden; this helps improve texture and flavor but does not fully cook it.
- Stirring halfway through cooking prevents the sauce from burning on the sides of the slow cooker.
- This dish pairs excellently with jasmine or basmati rice for an aromatic meal.
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