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–+ servings
Crockpot Orange Chicken

Delicious Crockpot Orange Chicken for Effortless Weeknight Dinners

This Crockpot Orange Chicken combines sweet and tangy flavors for a delightful one-pot meal that's easy to prepare and perfect for busy nights.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts or Tenders Tender cuts ensure juicy results.
For Coating and Browning
  • 1/4 cup Cornstarch Essential for creating a light crust.
  • 1 tablespoon Olive Oil Use for browning the chicken.
For the Sauce
  • 1 jar Orange Marmalade 16 oz jar needed for sweet and tangy flavor.
  • 1/2 cup Reduced-Sodium Soy Sauce Adjust salt as needed.
  • 1 tablespoon White Vinegar Balances sweetness; substitute with apple cider vinegar if desired.
  • 1 teaspoon Sesame Oil Use sparingly for a more potent taste.
  • 1 teaspoon Ground Ginger Fresh ginger is a great substitute.
  • 3 cloves Garlic (minced) Fresh is best for this dish.
  • 1 teaspoon Crushed Red Pepper Flakes Add heat; omit for a milder sauce.
For Garnishing
  • 2 tablespoons Sesame Seeds Optional but adds visual appeal.
  • 2 tablespoons Chopped Scallions Adds freshness and color.

Equipment

  • slow cooker
  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Crockpot Orange Chicken
  1. Begin by cutting the boneless skinless chicken breasts or tenders into 1-inch pieces. In a large bowl, coat the chicken evenly with cornstarch.
  2. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken pieces, browning them lightly for 3-4 minutes on each side.
  3. In a large bowl, whisk together the orange marmalade, soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, and crushed red pepper flakes until smooth.
  4. Place the browned chicken into the slow cooker, pour the prepared sauce over them, stir to coat, and set to LOW for 2-3 hours.
  5. Once cooked, garnish with sesame seeds and chopped scallions, and serve over rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Leftover Crockpot Orange Chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave or on the stovetop.

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