Weeknight dinners used to stress me out more than they should have. I’d spend way too much time thinking about what to make, then scramble to get everything ready before everyone got hangry. That’s when I discovered the magic of throwing ingredients into my crockpot in the morning and coming home to dinner that’s already done.
This orange chicken has become one of our go-to meals when life gets busy. The kids love the sweet and tangy sauce, and I love that it takes about five minutes to prep. I just toss everything in the slow cooker before work, and by dinnertime, the chicken is tender and the sauce has thickened into something that tastes way fancier than the effort I put in.
Want takeout flavors without leaving the house? This recipe delivers. Plus, there’s barely any cleanup involved, which might be my favorite part of all.
Why You’ll Love This Orange Chicken
- Restaurant-quality flavor at home – This crockpot orange chicken tastes just like your favorite takeout, but you can make it in your own kitchen without the hefty price tag.
- Set-it-and-forget-it convenience – Just toss everything in the slow cooker and let it work its magic while you handle other things around the house.
- Simple pantry ingredients – Most of these ingredients are things you probably already have on hand, like soy sauce, garlic, and ginger.
- Perfect sweet and tangy balance – The orange marmalade creates that classic sticky-sweet glaze that coats every piece of tender chicken beautifully.
- Family-friendly meal – Kids and adults alike will love this mild, flavorful dish that’s not too spicy but still packed with taste.
What Kind of Chicken Should I Use?
Both boneless skinless chicken breasts and chicken tenders work perfectly for this crockpot orange chicken recipe. Chicken breasts are usually more budget-friendly and give you more control over the size of your pieces, while tenders are naturally more tender and cook a bit faster. If you’re using chicken breasts, try to cut them into evenly-sized pieces so everything cooks at the same rate. Fresh or frozen chicken both work fine – just make sure frozen chicken is completely thawed before you start cooking for the best texture and even cooking.
Options for Substitutions
This orange chicken recipe is pretty forgiving when it comes to swaps:
- Chicken breasts or tenders: Chicken thighs work great here too and actually stay more tender in the crockpot. You can also use a mix of both for variety.
- Orange marmalade: If you don’t have marmalade, try apricot preserves mixed with 2 tablespoons of orange juice concentrate, or even regular orange jam. The texture will be slightly different but still tasty.
- Cornstarch: All-purpose flour works as a substitute – use the same amount. Your coating might be a bit less crispy, but it’ll still do the job.
- White vinegar: Rice vinegar or apple cider vinegar work just as well. If you only have regular white vinegar, that’s fine too.
- Sesame oil: This adds a nice nutty flavor, but if you don’t have it, just skip it or add a tiny bit more olive oil. The dish will still taste great.
- Ground ginger: Fresh grated ginger is even better if you have it – use about 1 tablespoon. Ginger paste also works well.
- Red pepper flakes: Adjust to your heat preference or leave them out completely for a milder version that kids will love.
Watch Out for These Mistakes While Cooking
The biggest mistake when making crockpot orange chicken is adding the chicken without coating it in cornstarch first, which leads to rubbery, tough pieces instead of tender meat with a nice texture.
Make sure to brown the cornstarch-coated chicken in olive oil before adding it to the crockpot – this extra step creates better flavor and prevents the chicken from becoming mushy during the long cooking process.
Another common error is cooking on high heat for too long, which can make the chicken stringy, so stick to low heat for 3-4 hours or high for 1.5-2 hours maximum.
If your sauce seems too thin at the end, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking to thicken it up perfectly.
What to Serve With Orange Chicken?
This sweet and tangy orange chicken is perfect over a bed of fluffy white rice or brown rice, which soaks up all that amazing sauce. You can also serve it with steamed jasmine rice or even cauliflower rice if you’re looking for a lighter option. For veggies, try steamed broccoli, snap peas, or a simple stir-fried mix of bell peppers and carrots to keep with the Asian-inspired theme. Don’t forget to sprinkle extra sesame seeds and chopped scallions on top for that restaurant-style finish!
Storage Instructions
Refrigerate: This orange chicken keeps really well in the fridge for up to 4 days in an airtight container. The sauce actually gets even more flavorful as it sits, so leftovers are just as good as the first day! I like to store it with some cooked rice so I can grab a quick lunch throughout the week.
Freeze: You can freeze this orange chicken for up to 3 months in freezer-safe containers or bags. Let it cool completely first, then portion it out however works best for your family. I often freeze individual servings so I can thaw just what I need for a quick dinner.
Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each one. If the sauce seems too thick after reheating, just add a splash of water or chicken broth to loosen it up.
| Preparation Time | 15-20 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 135-200 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2150-2350
- Protein: 170-185 g
- Fat: 60-70 g
- Carbohydrates: 220-250 g
Ingredients
For the chicken:
- 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
- 1/3 cup cornstarch
- 4 tbsp olive oil
For the 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 serving:
- Additional sesame seeds, for garnish
- Chopped scallions, for garnish
Step 1: Prepare and Coat the Chicken
- 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
- 1/3 cup cornstarch
Cut the boneless, skinless chicken breasts or tenders into bite-sized, approximately 1-inch pieces.
Pour the cornstarch into a shallow dish.
Add the chicken pieces to the dish and toss thoroughly to ensure all the chicken is evenly coated with cornstarch.
This coating will help the chicken get a light crust when browned.
Step 2: Brown the Chicken
- 4 tbsp olive oil
- coated chicken pieces from Step 1
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the cornstarch-coated chicken pieces.
Allow the chicken to brown lightly on each side, turning as needed.
Do not cook the chicken all the way through—just develop a golden exterior.
Once browned, transfer all the chicken pieces to the basin of a 6-quart slow cooker.
Step 3: Make the 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
In a medium bowl, whisk together the orange marmalade, reduced-sodium soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, crushed red pepper flakes, and 1 teaspoon of sesame seeds.
Ensure all ingredients are well incorporated, forming a smooth sauce.
I like to taste the sauce here and add a little extra ginger if I want more zing.
Step 4: Cook the Chicken in the Slow Cooker
- browned chicken from Step 2
- orange sauce from Step 3
Pour the prepared orange sauce from Step 3 over the browned chicken in the slow cooker.
Stir gently to make sure all the chicken pieces are well coated.
Cover the slow cooker and cook on LOW for 2 to 3 hours.
Stir halfway through the cooking time to ensure the sauce doesn’t stick or burn and the chicken cooks evenly.
Step 5: Garnish and Serve
- additional sesame seeds, for garnish
- chopped scallions, for garnish
Once the chicken is cooked through and the sauce is thickened, garnish the dish with additional sesame seeds and chopped scallions before serving.
This final touch adds both flavor and a nice pop of color.
I like to serve this dish over steamed rice for a perfect meal.
Irresistible Crockpot Orange Chicken
Ingredients
For the chicken:
- 2 lb boneless skinless chicken breasts or tenders, cut into bite-size pieces
- 1/3 cup cornstarch
- 4 tbsp olive oil
For the 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 serving:
- additional sesame seeds, for garnish
- chopped scallions, for garnish
Instructions
- Cut the boneless, skinless chicken breasts or tenders into bite-sized, approximately 1-inch pieces. Pour the cornstarch into a shallow dish. Add the chicken pieces to the dish and toss thoroughly to ensure all the chicken is evenly coated with cornstarch. This coating will help the chicken get a light crust when browned.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cornstarch-coated chicken pieces. Allow the chicken to brown lightly on each side, turning as needed. Do not cook the chicken all the way through—just develop a golden exterior. Once browned, transfer all the chicken pieces to the basin of a 6-quart slow cooker.
- In a medium bowl, whisk together the orange marmalade, reduced-sodium soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, crushed red pepper flakes, and 1 teaspoon of sesame seeds. Ensure all ingredients are well incorporated, forming a smooth sauce. I like to taste the sauce here and add a little extra ginger if I want more zing.
- Pour the prepared orange sauce from Step 3 over the browned chicken in the slow cooker. Stir gently to make sure all the chicken pieces are well coated. Cover the slow cooker and cook on LOW for 2 to 3 hours. Stir halfway through the cooking time to ensure the sauce doesn’t stick or burn and the chicken cooks evenly.
- Once the chicken is cooked through and the sauce is thickened, garnish the dish with additional sesame seeds and chopped scallions before serving. This final touch adds both flavor and a nice pop of color. I like to serve this dish over steamed rice for a perfect meal.
