If you’re craving takeout flavors without leaving the house, slow cooker orange chicken is the answer. It’s sweet, tangy, and savory all in one bite, with tender chicken coated in a glossy orange sauce that rivals your favorite restaurant. This easy recipe transforms simple ingredients into a dish that’s perfect for busy weeknights or sharing with family at the table.
I always think things are going to “slow down soon,” but somehow that time never seems to come. Between work, family events, and everything in between, life just keeps moving faster. That’s why I rely on meals that don’t demand much attention but still deliver big on flavor. Slow cooker recipes are a lifesaver, letting me toss in the ingredients, go about my day, and come back to a warm, ready meal when we finally slow down long enough to sit at the table.
Asian-inspired dishes are always a hit in our house, and this Crockpot orange chicken has quickly become a favorite. It has the sweet, tangy flavor and tender texture you’d expect from takeout, but it’s so much more budget-friendly when made at home. Slow cooker orange chicken is also great for meal prep since it reheats beautifully and freezes well, giving you a delicious dinner option even on the busiest of weeks.
Jump to:
Ingredients
- Chicken Breast – You can substitute boneless, skinless chicken thighs if you prefer the dark meat.
- Cornstarch – Helps the chicken brown nicely and gives the sauce a slightly thicker texture. Arrowroot powder works as a substitute.
- Salt and Pepper – Season to taste. You can also use a low-sodium seasoning blend if cutting back on salt.
- Vegetable Oil – Choose your favorite neutral flavored cooking oil.
- Orange Marmalade – Provides sweetness and citrus flavor. Look for one with real orange peel for added texture.
- Soy Sauce – Balances the sweetness with savory depth. Use low-sodium soy sauce or tamari for a gluten-free option.
- Rice Wine Vinegar – Adds brightness and tang. Apple cider vinegar or white wine vinegar can be used as substitutes.
- Ginger – Freshly grated ginger gives the best flavor, but ground ginger can work in a pinch.
- Garlic – Minced fresh garlic is ideal, though jarred minced garlic can save time.
- Sesame Oil – Adds a rich, nutty flavor. Toasted sesame oil has a stronger taste, so use it sparingly if swapping.
- Sesame Seeds (optional) – A garnish that adds crunch and visual appeal. Can be skipped or replaced with chopped peanuts or cashews.
- Green Onion (optional) – Adds freshness and a pop of color. Chives can be used as a milder alternative.
See recipe card for quantities.
Instructions
- Step 1: Add the diced chicken breast to a large mixing bowl along with the cornstarch and about ½ teaspoon salt and ½ teaspoon pepper. Or use the amount of salt and pepper you would like according to your taste. Mix until well combined.
- Step 2: Heat the olive oil in a large skillet over a medium-high heat. Cook the chicken in batches until just golden on the outside (the chicken will not be cooked through at this stage). Set aside.
- Step 3: To make the orange sauce, whisk together in a large mixing bowl the marmalade, soy sauce, rice wine vinegar, ginger, garlic and sesame oil.
- Step 4: Transfer the chicken pieces to the base of a slow cooker bowl. Pour over the orange sauce. Cook for 2 hours on high, or 4 hours on low, stirring halfway through the cooking time. Garnish the chicken with sesame seeds and thinly sliced green onion, if using, before serving.
Hint: When pan-frying the chicken, ensure it is cooked in a single layer, in batches, so the outside turns slightly golden.
Variations/ Substitutions
- Swap the chicken – Use boneless, skinless chicken thighs instead of chicken breast.
- Change up the sauce – Replace orange marmalade with apricot jam for a different sweetness.
- Add some heat – Mix in red pepper flakes or a drizzle of sriracha to give the dish a spicy edge.
- Boost the veggies – Stir in broccoli, bell peppers, or snap peas near the end of cooking for added color and nutrition.
- Make it gluten-free – Use tamari or coconut aminos in place of soy sauce.
- Lighten it up – Skip the cornstarch coating and cook the chicken directly in the sauce.
- Try a vegetarian twist – Swap the chicken for tofu or cauliflower florets for a plant-based version.
If you like this recipe, also try these Teriyaki Chicken Drumsticks or Easy Hunan Chicken.
Equipment
You’ll need a large skillet for browning the chicken before it goes into the slow cooker, which helps lock in flavor and texture.
A reliable slow cooker is, of course, the key piece of equipment for this recipe, and one with a timer makes things even easier on busy days.
A sharp knife and cutting board are handy for prepping the chicken and vegetables, and a whisk makes quick work of mixing the sauce ingredients.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave until hot, adding a splash of water if the sauce has thickened too much.
To freeze, transfer cooled orange chicken to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating as directed.
Top Tips
- Cut into evenly sized cubes so the chicken cooks at the same rate.
- Brown the chicken in batches to avoid overcrowding the pan and steaming instead of searing.
- Whisk the sauce ingredients well before adding them to the slow cooker for the best flavor balance.
- Stir the chicken halfway through cooking to keep the sauce evenly distributed.
- Add vegetables toward the end of cooking so they stay crisp-tender instead of mushy.
- If you prefer a thicker sauce, stir in a cornstarch slurry during the last 10 minutes of cooking.
- Garnish with sesame seeds and green onions just before serving for freshness and crunch.
Serving Suggestions
Slow cooker orange chicken pairs perfectly with a simple bowl of fluffy rice. White rice is the classic choice, but you can also make brown rice or even quinoa for a healthier twist. If you’re looking for foolproof results, try this method for Instant Pot Long Grain Rice or switch it up with Pressure Cooker or Instant Pot Quinoa. Both are easy, hands-off options that make a great base for soaking up that tangy orange sauce. And if you want to meal prep ahead, you can even learn how to freeze cooked rice to have it ready when you need a quick dinner side.
Noodles are another fantastic option, especially if you want to recreate that takeout-style feel. Toss the orange chicken over lo mein or even spaghetti for a quick, family-friendly meal. The sauce clings beautifully to the noodles, making each bite flavorful and satisfying.
Don’t forget the vegetables. Bright green broccoli balances out the sweet and savory flavors, and it’s quick to whip up a side of air fryer broccoli while the slow cooker does its thing. For something lighter and refreshing, an Asian cucumber salad is a crisp, tangy side dish that complements the rich flavors of the chicken. Whether you go with rice, noodles, or fresh veggies, this dish is versatile enough to fit whatever your dinner table needs.
FAQ
Yes – you can skip the searing step and add the raw diced chicken directly to the slow cooker with the sauce. The flavor is slightly different but still delicious.
You can. Simmer the chicken and sauce in a large skillet or Dutch oven over medium heat until the chicken is cooked through and the sauce thickens.
No, this recipe is naturally sweet and savory. If you like heat, add red pepper flakes, chili paste, or sriracha.
If you like this Crockpot Orange Chicken recipe, please leave a 5-star rating.
RECIPE
Slow Cooker Orange Chicken
Ingredients
- 2 pounds chicken breast cut into bite sized pieces
- ⅓ cup cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 cup orange marmalade
- ⅓ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon grated ginger
- 2 garlic cloves finely chopped or minced
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds for garnishing (optional)
- ¼ cup finely sliced green onion for garnishing (optional)
Instructions
- Add the diced chicken breast to a large mixing bowl along with the cornstarch and about ½ teaspoon salt and ¼ teaspoon pepper. Or use the amount of salt and pepper you would like according to your taste. Mix until well combined.
- Heat the olive oil in a large skillet over a medium-high heat. Cook the chicken in batches until just golden on the outside (the chicken will not be cooked through at this stage). Set aside.
- To make the orange sauce, whisk together in a large mixing bowl the marmalade, soy sauce, rice wine vinegar, ginger, garlic and sesame oil.
- Transfer the chicken pieces to the base of a slow cooker bowl. Pour over the orange sauce. Cook for 2 hours on high, or 4 hours on low, stirring halfway through the cooking time. Garnish the chicken with sesame seeds and thinly sliced green onion, if using, before serving.
Notes
- When pan-frying the chicken, ensure the chicken is cooked in a single layer, in batches to avoid the chicken stewing.
- Coating the chicken breast in cornstarch and the searing step can be omitted if preferred. Simply add the uncooked diced chicken to slow cooker along with the orange sauce.
- Serve this chicken with cooked rice or noodles if desired.
- The sauce can be thickened further with a cornstarch slurry at the end of the cooking time.
Nutrition
More Slow Cooker Recipes
Looking for other recipes like this? Try these:
Thanks for stopping by! Subscribe to Jersey Girl Cooks if you would like more recipes and cooking tips sent to your email. You can also order my Super Easy Cookbook for Beginners and follow me on social media - Facebook, Twitter, Pinterest and Instagram.
Virginia Kehoe says
Easy to make and so delicious.
lisa says
Virginia,
Sure is! Thanks for the review!
Lisa