Slow Cooker Orange Chicken 5 Powerful Tips To Impress Guests
Better than takeout and effortlessly elegant. Tender chicken simmers in a bright, sweet and savory orange sauce made with marmalade, soy, rice wine vinegar, sesame oil, ginger and garlic. Includes chef tips for thicker sauce, perfect doneness and serving ideas guests will love.
Equipment
- 6 to 7 quart Slow Cooker
- Mixing Bowl or Measuring Cup
- Resealable Plastic Bag
- Tongs or spatula
- Digital Thermometer
Ingredients
For the Chicken
- 2 tbsp olive oil divided
- 1.5 to 2 lb boneless skinless chicken breasts cut into 1 inch pieces
- 1/3 cup cornstarch for even coating
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
For the Orange Sauce
- 1 cup orange marmalade
- 1/4 cup low sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1/2 to 1 tsp ground ginger to taste
- 1/2 tsp garlic powder or 2 garlic cloves finely minced
- 1 tbsp olive oil remaining
For Garnish
- 2 tbsp sesame seeds lightly toasted
- 2 tbsp green onions thinly sliced
- orange slices optional
Instructions
- Prep the slow cooker: Line a 6 to 7 quart slow cooker if desired for easy cleanup. Drizzle 1 tablespoon olive oil into the bottom.
- Coat the chicken: Add chicken, cornstarch, salt and pepper to a large resealable bag. Seal and shake until evenly coated. Spread the chicken in an even layer in the slow cooker.
- Mix the sauce: In a bowl or measuring cup, whisk orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger, garlic and remaining 1 tablespoon olive oil until smooth.
- Combine: Pour the sauce over the chicken, stirring gently so all pieces are coated.
- Cook: Cover and cook on high about 2 hours or on low about 4 hours. Begin checking at 90 minutes on high or 3 hours on low. Chicken is done at 165°F and fork tender.
- Serve: Spoon chicken over rice or vegetables. Garnish with sesame seeds, green onions and optional orange slices. For thicker sauce, stir a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water into the cooker during the last 30 minutes.
Notes
Storage: Refrigerate in an airtight container up to 5 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of water if needed. Chef tips: cool leftovers before sealing to prevent condensation. Add a teaspoon of fresh orange zest at the end for brighter citrus aroma.