Slow Cooker Orange Chicken (Crockpot Recipe)

Crockpot Orange Chicken is made by browning bite-size chicken, then letting it cook in a slow cooker with a sweet, tangy orange sauce. The hands-off cooking time and tender chicken make it worth adding to your dinner plan. As it cooks, the kitchen fills with the smell of orange, garlic, and ginger, while the sauce thickens around each piece. I like making this recipe when I want a filling meal that can cook while I handle other things.

Why You’ll Love This Crockpot Orange Chicken

• Simple dinner: A short prep time gets the chicken and sauce ready for the slow cooker.
• Tender chicken: The chicken cooks slowly until tender and coated in the thickened sauce.
• Serves six: This recipe makes enough for a family meal or planned leftovers.
• Great with sides: Serve it over rice, noodles, or your favorite vegetables.
• Big, balanced sauce: Orange marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes create a sweet, tangy, savory sauce.

How To Make Crockpot Orange Chicken

Coat the bite-size chicken pieces in cornstarch, then brown them briefly in olive oil. They do not need to be cooked through at this stage. Stir the sauce ingredients together, place the browned chicken in the slow cooker, and pour the sauce over it. Cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and the sauce has thickened. Finish with sesame seeds and scallions.

Ingredients

• 2 pounds boneless, skinless chicken breasts or tenders, cut into bite-size pieces
• 4 tablespoons olive oil
• 1 ½ cups orange marmalade
• ½ cup soy sauce
• 2 tablespoons vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ⅓ cup cornstarch
• 1 teaspoon sesame seeds, plus more for garnish
• Scallions, for garnish

Directions

1. Prepare the chicken: Place the bite-size chicken pieces in a bowl. Toss them with the cornstarch until every piece is evenly coated.
2. Sauté the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken and sauté for 3-4 minutes, turning as needed, until the outside is golden brown. The chicken does not need to be cooked through.
3. Make the sauce: In a bowl, stir together the orange marmalade, soy sauce, vinegar, sesame oil, ground ginger, minced garlic, and red pepper flakes.
4. Add to the slow cooker: Place the browned chicken in the slow cooker. Pour the sauce over the chicken and make sure the pieces are covered.
5. Cook: Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and the sauce has thickened.
6. Serve: Sprinkle the chicken with sesame seeds and chopped scallions. Serve over rice, noodles, or your favorite vegetables.

How To Serve Crockpot Orange Chicken

Serve Crockpot Orange Chicken over steamed white rice, brown rice, or noodles so they can soak up the orange sauce. Steamed broccoli, green beans, or a simple mix of vegetables also fit well beside the chicken.

For a lighter plate, serve the chicken with your favorite vegetables instead of rice or noodles. Add extra sesame seeds and scallions just before serving for a fresh finish.

This meal works well for a weeknight dinner because the slow cooker does most of the work. It also makes a practical option when you are feeding six people or want leftovers for another meal.

How To Store Crockpot Orange Chicken

Let the chicken cool, then place leftovers in a covered container and refrigerate within two hours. Store them in the refrigerator for 3 to 4 days.

To reheat, warm the chicken gently in a saucepan or skillet over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave, stirring during heating so the sauce warms evenly. Add a small splash of water if the sauce becomes too thick.

Tips For Making Crockpot Orange Chicken

• Cut the chicken evenly: Similar-size pieces cook at about the same rate and are easier to serve.
• Coat well with cornstarch: Shake or toss the chicken until all sides have a light, even coating.
• Do not fully cook during sautéing: The skillet step is for browning the outside; the chicken finishes cooking in the slow cooker.
• Use a large skillet: Cook the chicken in a single layer when possible so the pieces can brown instead of steaming.
• Cover the chicken with sauce: Pour the sauce over all the pieces before covering the slow cooker.
• Check the texture near the end: The chicken should be tender, and the sauce should be noticeably thicker before serving.

Variations

• Ingredient swap: You can use chicken tenders in place of boneless, skinless chicken breasts, as listed in the recipe.
• Add-in option: Add extra scallions or sesame seeds at serving time for more garnish.
• Different method: For a skillet version, cook the cornstarch-coated chicken in olive oil until cooked through, then add the prepared sauce and simmer until it thickens. This is an option, not part of the main slow cooker recipe.

FAQs

Can I Make Crockpot Orange Chicken Ahead Of Time?

Yes. You can prepare the sauce and cut the chicken ahead of time, then keep them covered in the refrigerator until you are ready to cook. For the best texture, coat and brown the chicken close to the time you add it to the slow cooker.

Can I Use Chicken Thighs Instead Of Chicken Breasts?

The listed recipe uses boneless, skinless chicken breasts or tenders. Boneless, skinless chicken thighs are an option, but they may have a different texture and cooking time, so check that the chicken is tender and fully cooked before serving.

Can I Freeze The Leftovers?

The recipe instructions provide refrigerator storage, but they do not specify freezing directions. If you choose to freeze it, the sauce texture may change after thawing, so freeze a small portion first if you want to test the result.

Can I Double The Recipe?

Doubling the recipe may require a larger slow cooker and can change how quickly the chicken cooks. Avoid filling the slow cooker beyond its recommended capacity, and check that the chicken is tender and fully cooked before serving.

How Do I Know When The Chicken Is Done?

The chicken should be tender after cooking on low for 5-6 hours or high for 3-4 hours, and the sauce should have thickened. For food safety, check the thickest piece with a meat thermometer and make sure it reaches 165°F.

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