Irresistible Crockpot Orange Chicken Recipe
Introduction
Crockpot Orange Chicken is a flavorful and easy-to-make dish perfect for busy weeknights. Tender chicken pieces simmer in a tangy, sweet orange sauce, delivering a restaurant-quality meal from the comfort of your home.
Ingredients
- 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
- 1/3 cup cornstarch
- 4 tbsp olive oil
- 1 1/2 cups orange marmalade (one 16 oz jar)
- 1/2 cup reduced-sodium soy sauce
- 2 tbsp white vinegar
- 1 tsp sesame oil
- 1 tsp ground ginger
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1 tsp sesame seeds
- Additional sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions
- Step 1: Cut the chicken into bite-sized pieces and place in a shallow dish with cornstarch. Toss thoroughly to coat all pieces evenly. This will help create a light crust when browning.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken pieces and brown lightly on each side without cooking through. Transfer browned chicken to a 6-quart slow cooker.
- Step 3: In a medium bowl, whisk together orange marmalade, soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, crushed red pepper flakes, and 1 teaspoon sesame seeds until smooth. Taste and adjust ginger if desired.
- Step 4: Pour the orange sauce over the chicken in the slow cooker. Stir gently to coat all pieces. Cover and cook on LOW for 2 to 3 hours, stirring halfway through to prevent sticking and ensure even cooking.
- Step 5: When cooked through and sauce has thickened, garnish with additional sesame seeds and chopped scallions. Serve hot, ideally over steamed rice for a complete meal.
Tips & Variations
- For extra crispy chicken, you can briefly broil the browned pieces before adding the sauce to the slow cooker.
- Adjust the crushed red pepper flakes to control the heat level or omit for a milder dish.
- Swap chicken breasts for thighs if you prefer juicier meat.
- Adding a splash of fresh orange juice can enhance the citrus flavor further.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or stovetop to avoid drying out the chicken. The sauce may thicken when cooled; add a splash of water or orange juice when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken. If using frozen, thaw completely before coating and browning to ensure even cooking and proper browning.
Can I make this recipe without a slow cooker?
Yes, you can cook the chicken and sauce in a covered skillet over low heat for about 20-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
PrintIrresistible Crockpot Orange Chicken Recipe
This Irresistible Crockpot Orange Chicken recipe features tender, bite-sized chicken pieces coated in cornstarch, lightly browned in olive oil, and then slow-cooked in a vibrant orange marmalade-based sauce with savory soy, ginger, garlic, and warming sesame notes. Finished with a sprinkle of sesame seeds and fresh scallions, it’s a deliciously tangy and sweet meal perfect served over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-American
Ingredients
Chicken and Coating
- 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
- 1/3 cup cornstarch
For Browning
- 4 tbsp olive oil
Orange Sauce
- 1 1/2 cups orange marmalade (one 16 oz jar)
- 1/2 cup reduced-sodium soy sauce
- 2 tbsp white vinegar
- 1 tsp sesame oil
- 1 tsp ground ginger
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1 tsp sesame seeds
For Garnish
- Additional sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions
- Prepare and Coat the Chicken: Cut the boneless, skinless chicken breasts or tenders into bite-sized, approximately 1-inch pieces. Pour the cornstarch into a shallow dish, then add the chicken pieces and toss thoroughly to evenly coat all pieces with cornstarch. This coating helps create a light crust when the chicken is browned.
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the coated chicken pieces. Brown the chicken lightly on each side, turning as needed, without cooking through completely. Once golden, transfer all chicken pieces to the basin of a 6-quart slow cooker.
- Make the Orange Sauce: In a medium bowl, whisk together orange marmalade, reduced-sodium soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, crushed red pepper flakes, and 1 teaspoon of sesame seeds until smooth and well incorporated. Taste the sauce and adjust ginger if a stronger zing is desired.
- Cook the Chicken in the Slow Cooker: Pour the prepared orange sauce over the browned chicken in the slow cooker. Stir gently to coat all chicken pieces thoroughly. Cover and cook on LOW for 2 to 3 hours, stirring halfway through to prevent sticking and ensure even cooking. The chicken will cook through and the sauce will thicken.
- Garnish and Serve: Once the chicken is fully cooked and the sauce thickened, garnish with additional sesame seeds and chopped scallions before serving. This adds extra flavor and a vibrant pop of color. Serve over steamed rice for a complete meal.
Notes
- Do not fully cook the chicken when browning; just develop a golden crust for better texture.
- Stir the slow cooker halfway through to prevent sticking and ensure even cooking.
- Adjust ginger amount in the sauce to taste for more or less zing.
- Serve the dish with steamed rice or your favorite grain for a balanced meal.
- This recipe uses reduced-sodium soy sauce to keep sodium levels moderate.
Keywords: crockpot orange chicken, slow cooker chicken, orange marmalade chicken, easy dinner recipe, sweet and tangy chicken, boneless chicken recipe
