Irresistible Crockpot Orange Chicken

Why You’ll Love This Recipe

I love this recipe because it takes a restaurant-style dish and turns it into an easy, hands-off meal. The chicken comes out tender and coated in a rich, citrusy sauce that’s both sweet and savory. It’s made with pantry-friendly ingredients, and I can throw it together in minutes before letting it simmer to perfection in the crockpot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces

• 1/3 cup cornstarch

• 4 tbsp olive oil

• 1½ cups orange marmalade (one 16 oz jar)

• ½ cup reduced-sodium soy sauce

• 2 tbsp white vinegar

• 1 tsp sesame oil

• 1 tsp ground ginger

• 3 garlic cloves, minced

• ½ tsp crushed red pepper flakes

• 1 tsp sesame seeds

• Additional sesame seeds, for garnish

• Chopped scallions, for garnish

Directions

1. I start by coating the chicken pieces with cornstarch in a large bowl, tossing to ensure they’re evenly coated.

2. In a large skillet, I heat the olive oil over medium heat and quickly brown the chicken in batches. I don’t need to cook it all the way through—just enough to give it a golden crust.

3. I transfer the browned chicken into the crockpot.

4. In a separate bowl, I mix together the orange marmalade, soy sauce, white vinegar, sesame oil, ground ginger, garlic, red pepper flakes, and sesame seeds.

5. I pour the sauce over the chicken in the crockpot and stir gently to coat.

6. I cover and cook on LOW for 2 hours or HIGH for 1 hour, until the chicken is fully cooked and tender.

7. I give everything a good stir and garnish with extra sesame seeds and chopped scallions before serving.

Servings and timing

This recipe makes 4 servings and takes about 2 hours and 15 minutes total, including prep and slow cooking time. It’s great for weeknights or easy weekend dinners when I want something satisfying with little effort.

Variations

Sometimes I add bell peppers, broccoli, or snap peas during the last 30 minutes for a veggie boost. If I’m craving a spicier version, I increase the red pepper flakes or stir in a little sriracha. For a lighter option, I serve it over cauliflower rice or lettuce cups.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken and sauce in a skillet over medium heat or microwave in short bursts, stirring in between. It thickens slightly after chilling, so I sometimes add a splash of water or broth to loosen the sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs for a juicier texture. They work just as well in the crockpot and soak up the sauce beautifully.

What can I substitute for orange marmalade?

If I’m out of marmalade, I use orange jam or even a mix of orange juice and honey, adjusting the sweetness to taste.

Do I need to brown the chicken first?

Browning adds flavor and texture, but if I’m short on time, I skip it and toss the raw, coated chicken straight into the crockpot. It’ll still turn out delicious.

Can I double the recipe?

Absolutely. I double the sauce ingredients and use a larger slow cooker. The cooking time might increase slightly, so I check for doneness before serving.

Is this recipe freezer-friendly?

Yes. I let it cool completely, then store in a freezer-safe container for up to 2 months. I thaw overnight in the fridge and reheat gently.

Conclusion

This Crockpot Orange Chicken is everything I want in a weeknight dinner—quick to prep, full of flavor, and better than takeout. The sweet and savory sauce clings to every tender bite of chicken, and with minimal effort, I end up with a dish that always impresses. It’s an easy win whenever I’m craving bold flavor and homemade comfort.