Description
Tender pieces of chicken are lightly coated, browned, and slow cooked in a sweet and tangy orange marmalade sauce. This easy Crockpot orange chicken is finished with a sticky, glossy glaze and served over warm rice for a simple takeout-inspired dinner.
Ingredients
🛒 Ingredients
Chicken
- 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- Pinch of black pepper
Orange Sauce
- ¾ cup orange marmalade
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
For Serving
- Cooked white rice
- Sliced green onions
- Fresh orange slices or wedges
Instructions
1. Prepare the chicken.
Cut the chicken breasts into evenly sized, bite-sized pieces. Season lightly with salt and black pepper.
2. Coat the chicken.
Place the chicken in a bowl, sprinkle with cornstarch, and toss until each piece has a thin, even coating.
3. Brown the chicken.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and brown for approximately 2–3 minutes per side. Do not cook completely through.
4. Transfer to the Crockpot.
Place the browned chicken pieces in the slow cooker.
5. Make the orange sauce.
Whisk together the orange marmalade, brown sugar, soy sauce, rice wine vinegar, and sesame oil until combined.
6. Add the sauce.
Pour the orange sauce over the chicken and gently toss until evenly coated.
7. Slow cook.
Cover and cook on LOW for up to 4 hours, checking toward the end of the cooking time. The chicken is done when the thickest pieces reach an internal temperature of 165°F.
8. Glaze the chicken.
Gently stir the cooked chicken through the sauce in the bottom of the Crockpot until thoroughly coated with the glossy orange glaze.
9. Serve.
Serve over warm rice and spoon extra orange sauce over the top. Garnish with sliced green onions and fresh orange slices.
Notes
📝 Notes
- Don't overcrowd the skillet. Brown the chicken in batches if necessary so it browns rather than steams.
- For a thicker sauce: If the finished sauce is thinner than you'd like, transfer it to a saucepan and simmer briefly until reduced.
- For less sweetness: Reduce the brown sugar while keeping the orange marmalade for its orange flavor and glaze.
- For spicy orange chicken: Add red pepper flakes or a little sriracha to the sauce.
- Chicken thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts.
- Start with thawed chicken, since the chicken needs to be coated and browned before slow cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Chinese-Inspired