Crockpot Orange Chicken with Orange Marmalade Recipe

Introduction

This Crockpot Orange Chicken is a deliciously easy way to enjoy a flavorful, tangy dish with minimal effort. Tender chicken pieces cooked in a sweet and savory orange marmalade sauce make for a perfect weeknight dinner.

Ingredients

• 2 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
• ⅓ cup cornstarch
• 2 Tablespoons vegetable oil (or olive oil)
• 1 ½ cups orange marmalade
• ½ cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 3 garlic cloves (minced)
• ½ teaspoon red pepper flakes
• 1 teaspoon sesame seeds (more for garnish)
• Fresh scallions (thinly sliced, for garnish)

Instructions

1. Step 1: Place the cornstarch and chicken pieces in a shallow bowl and toss to coat evenly.
2. Step 2: Heat the oil in a large skillet over medium-high heat. Add the coated chicken and lightly brown it, working in batches if needed. Do not cook the chicken through.
3. Step 3: Transfer the browned chicken pieces to the slow cooker.
4. Step 4: In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds.
5. Step 5: Pour the sauce over the chicken in the slow cooker and stir gently to coat all pieces.
6. Step 6: Cover and cook on LOW for 2 ½ to 3 hours, stirring halfway through to ensure even cooking.
7. Step 7: Before serving, garnish with sliced scallions and an extra sprinkle of sesame seeds if desired.

Tips & Variations

• For a spicier kick, increase the red pepper flakes or add a dash of sriracha to the sauce.
• You can substitute chicken thighs for a juicier result, adjusting browning time as needed.
• Serve the chicken over steamed rice or cauliflower rice for a complete meal.
• If you prefer a thicker sauce, remove the lid during the last 15 minutes of cooking to let it reduce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It is best to use thawed chicken to ensure even cooking and proper browning before adding to the slow cooker.

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken and sauce in a covered skillet over low heat, simmering for about 25-30 minutes until cooked through and the sauce thickens.

Crockpot Orange Chicken with Orange Marmalade Recipe

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★★★★★

4.5 from 92 reviews

• Author: Simon
• Total Time: 2 hours 45 minutes
• Yield: 4 to 6 servings 1x
• Diet: Halal

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Description

This Crockpot Orange Chicken recipe offers a deliciously tangy and sweet twist on the classic takeout favorite. Tender chicken pieces are lightly browned then slow-cooked in a vibrant orange marmalade sauce with soy, ginger, garlic, and a hint of heat from red pepper flakes, resulting in a perfectly flavorful and easy meal.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• ⅓ cup cornstarch
• 2 Tablespoons vegetable oil or olive oil

Sauce

• 1 ½ cups orange marmalade
• ½ cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 teaspoon sesame seeds, plus more for garnish

Garnish

• Fresh scallions, thinly sliced, for garnish

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Instructions

1. Coat the Chicken: Place the cornstarch and chicken pieces in a shallow bowl and toss to evenly coat each piece with cornstarch, which helps create a light crust when browned.
2. Brown the Chicken: Heat the vegetable or olive oil in a large skillet over medium-high heat. Add the coated chicken in batches and lightly brown all sides. Avoid cooking it through at this stage; the goal is just to get a nice golden exterior.
3. Transfer to Crockpot: Place the browned chicken pieces into the slow cooker in an even layer to prepare for slow cooking.
4. Prepare the Sauce: In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds until well combined.
5. Add Sauce and Stir: Pour the sauce mixture evenly over the chicken in the crockpot, then gently stir to ensure all chicken pieces are coated with the flavorful sauce.
6. Slow Cook: Cover the crockpot and cook on LOW for 2½ to 3 hours. Stir the chicken halfway through cooking to distribute the sauce and prevent sticking.
7. Garnish and Serve: Once cooked, garnish with thinly sliced fresh scallions and an additional sprinkle of sesame seeds before serving for added freshness and texture.

Notes

• For best flavor, do not skip the browning step—it adds important texture and depth to the chicken.
• Adjust red pepper flakes to taste if you prefer more or less heat.
• This dish pairs beautifully with steamed rice or stir-fried vegetables.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American-Chinese

Keywords: orange chicken, crockpot recipes, slow cooker chicken, orange marmalade sauce, easy dinner, weeknight meals