Slow Cooker Orange Chicken

5 from 1 vote

Sweet, tangy, and savory, this slow cooker orange chicken is an easy takeout-style dinner that’s perfect for busy weeknights.

Prep Time15

Cook Time2 10

Course: Chicken Entree

Cuisine: Asian

Servings:

Calories: 297kcal

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.

Storage and Leftovers:

Store this orange chicken in an airtight container in the fridge for up to 3 days. Reheat until piping hot using the stovetop or microwave.

This orange chicken is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating according to the above directions

Nutrition