Crockpot Chicken with Oranges

The chicken in this slow cooker orange chicken is soft and covered in a sweet and salty glaze. You can make it in no time at all by browning the meat and then putting everything in the crockpot. The next time you want your favorite takeout, make this copycat recipe and serve it with rice and steamed broccoli on the side.

Introduction

I love making popular takeout dishes at home, and crockpot recipes are always a lifesaver when I need easy dinner ideas for the whole family, especially on busy weeknights.

People say that Orange Chicken comes from Panda Express, but it is based on Chinese food. It is a very Americanized version of a Chinese sweet and sour dish, like Firecracker Chicken but not as spicy.

Over the years, the sticky sauce and juicy chicken have made it very popular.

I made orange chicken in a crock pot by combining two things I love: the slow cooker and take-out copycat recipes.

The sauce is so tasty that you can’t resist it. There isn’t a lot of breading or frying, and you can control how much salt is in it.

You won’t miss takeout at all if you serve it with chicken fried rice.

I’ve also shared other Asian-inspired restaurant favorites with you, like crockpot sweet and sour chicken, easy Kung Pao chicken, and chicken and broccoli, to add to your menus.

Why you’ll love Slow Cooker Orange Chicken

Healthier (and better) than takeout: We all know that takeout isn’t the best choice because it has a lot of salt, sugar, and preservatives. And the heavy oils that come from frying! You can take charge by making it yourself with simple ingredients.
Easy steps: All you need to do is prepare the meat. You’re ready to go once you’ve cut it into pieces, dredged it in cornstarch, and browned them a little. From there, the crockpot takes over.
Orange chicken is very tasty because it has a great mix of sweet, savory, and tangy citrus flavors. Everyone in the family should like this one.
It makes great leftovers. You can take it to work for lunch the next day or serve it for dinner again. Trust me, you won’t hear any complaints!

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions.

Chicken: Boneless skinless chicken breasts are what I use. You can also use chicken tenders or boneless skinless chicken thighs instead. Trim any excess fat and then cut into bite-sized pieces. This usually works out to about 1” chunks.
Cornstarch: Coating the bites in corn starch helps to absorb the moisture from the meat making it easier to give it a nice brown sear. It also adds a bit of crispy coating without deep frying which will help thicken the sauce later.
Oil: You’ll need oil to brown the cubes of chicken – vegetable oil, olive oil, or avocado oil, whichever neutral oil you prefer.
Orange Marmalade: Puts the orange in orange chicken! It’s an easy way to add the citrus and sweetness combined, because orange marmalade contains sugar.
Low Sodium Soy Sauce: This adds a fantastic salty umami flavor to the dish. I keep it low sodium to avoid excess sodium, but use what you’ve got.
Vinegar: Regular white vinegar is what I use because it’s what I always have on hand. If you have rice wine vinegar, feel free to use it.
Sesame Oil: Gives us the signature nutty aroma and flavor.
Ground Ginger & Minced Garlic: Aromatics that when paired together pack a subtle punch that can’t be missed!
Red Pepper Flakes: For heat. Adjust to suit your tastes.
Sesame Seeds: You’ll need some for the glaze and some for garnish.
Scallions: Also known as green onions, they are used for garnish with the sesame seeds. Adds a pop of green and presents as a true takeout copycat!

◯ 2 pounds boneless skinless chicken breasts or tenders cut into bite size pieces
◯ ⅓ cup cornstarch
◯ 4 tablespoons olive oil
◯ 1 ½ cups orange marmalade about a 16 oz jar
◯ ½ cup low sodium soy sauce
◯ 2 tablespoons vinegar
◯ 1 teaspoon sesame oil
◯ 1 teaspoon ground ginger
◯ 3 cloves garlic minced
◯ ½ teaspoon red pepper flakes
◯ 1 teaspoon sesame seeds more for garnish
◯ scallions for garnish

Step-by-step Instructions

Cut the chicken into approximately 1″ pieces.
2 pounds boneless skinless chicken breasts or tenders
Pour the cornstarch into a shallow dish, add the chicken, and toss to evenly coat.
⅓ cup cornstarch
Heat the oil in a large skillet over medium high heat and add the coated chicken. Lightly brown on each side, not cooking thoroughly.
4 tablespoons olive oil

Transfer the browned chicken into the basin of a 6 quart slow cooker.
In a medium bowl, whisk together the marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, red pepper flakes and sesame seeds.
1 1/2 cups orange marmalade, 1/2 cup low sodium soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, 1 teaspoon ground ginger, 3 cloves garlic, ½ teaspoon red pepper flakes, 1 teaspoon sesame seeds
Pour the sauce over the chicken.
Stir everything to combine.
Cover and cook on LOW for 2-3 hours. Check and stir halfway through to make sure it isn’t burning.
Garnish with chopped scallions and a sprinkle of sesame seeds.
scallions
Serve over rice.

Cooking Tips and Notes

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

What to Serve With This Easy Orange Chicken Recipe

Chicken fried rice is a family favorite around here, but if you’re looking for something a bit simpler, plain white rice or brown rice is also great.

For a low-carb choice, cauliflower rice is an alternative option!

I like to have a vegetable side too, something like a side of broccoli, oven roasted carrots, roasted garlic green beans, or lemon garlic Brussel sprouts.

Cut the chicken into even-sized pieces for even cooking.
If you like bell peppers in your orange chicken, add chopped red bell pepper into the basin at the same time as everything else. If you prefer yours with a bit more crunch, you can add them in halfway through the cook time.
For extra veggies, you can use broccoli florets as well.
Every crockpot runs differently, so keep an eye out about halfway through. The time stated should be used as a guideline and adjusted for your make and model.
For more heat in your glaze, add an extra 3/4 teaspoon of red pepper flakes.
Do you have a slow cooker liner? Go ahead and use it for extra easy cleanup!

Storage & Leftovers

How to store leftovers

Keep any leftover crockpot orange chicken in an airtight container. Before closing the lid, allow it to cool completely.

How long will orange chicken last in the fridge?

This recipe is best when eaten right away, however, it will be good for up to 3 days in the refrigerator.

Can I freeze it?

Sure can. Store it in a freezer-safe container and keep it frozen for up to 3 months. Thaw in the fridge overnight.

How to reheat crockpot orange chicken

Place leftovers in a saucepan or skillet to reheat on the stovetop. You can use the microwave as well.

If you find the sauce has thickened too much, add a splash of water to help thin it out.

FAQs

Why is my slow cooker orange chicken rubbery?

This tends to happen when it’s overcooked. It could be because it was more than just seared at the beginning making it overcooked by the time it was done.

As mentioned earlier, every slow cooker is different. You want to make sure it’s cooked to an internal temperature of 165°F and then it’s done. Check on it throughout just to make sure you’re not overdoing it.

Can I make this gluten free?

Yes, you can make this gluten-free by using tamari or coconut aminos instead. You can eat everything else on the list without gluten, but always check the labels.

Do I need to cook the chicken first?

I strongly suggest that you don’t skip this step. You can put raw chicken in the slow cooker, but if you want your orange chicken to have that crispy, golden skin, you have to sear it first! The cornstarch also makes the glaze thicker so it doesn’t run. It is worth the extra step.

Chicken breasts, tenders, or boneless thighs can be used.
A cup and a half of orange marmalade is a 16-18 oz jar.
If you like more heat, increase the red pepper flakes to 3/4 teaspoon.
Chopped red bell peppers can also be added at the beginning of the cook time.
Store leftovers covered in the fridge for up to 3 days.