Crockpot Orange Chicken

This slow cooker orange chicken is made with soft bits of chicken soaked in a sweet and flavorful sauce. It’s very easy to cook with just a quick browning of the meat then everything gets tossed in the crockpot. Make this copycat recipe and serve it with rice and a side of steamed broccoli the next time you’re craving your favorite takeout!

Crockpot Orange Chicken

Crockpot recipes are usually a lifesaver when it comes to easy dinner ideas for the whole family, especially on hectic weeknights, and I adore duplicating popular takeout meals at home.

Orange Chicken is Chinese-inspired, yet it is thought to originate at Panda Express. It is a very Americanized rendition of a Chinese sweet & sour meal, kind of like Firecracker Chicken, but without the fire.

The sticky sauce and the juicy chicken has made it incredibly famous over the years.

Putting two things that I love, the slow cooker and take-out copycat recipes, I’ve come up with orange chicken in a crock pot.

The tasty sauce is enticing, there is no heavy breading or deep frying, and you get to regulate the amount of sodium in it.

Serve it with chicken fried rice and you won’t miss carryout at all!

Along with this orange chicken, I’ve shared several Asian-inspired restaurant favorites such as crockpot sweet and sour chicken, easy Kung Pao chicken, and chicken with broccoli to add to your meals.

Why you’ll love Slow Cooker Orange Chicken

• Healthier (and better) than takeout – As we know takeout isn’t the healthiest option especially when it’s laden with sodium, carbohydrates, and preservatives. Not to mention the hefty oils from frying! Making it yourself with minimal ingredients means you can take control.
• Easy steps – The preparation of the meat is all the elbow grease you’ll need. Once you chop it into chunks, dredge it in cornstarch, and brown them a bit, you’re all set. The crockpot takes over from there.
• Super tasty – Orange chicken offers a great combination of sweet, savory, and acidic lemony flavors. The entire family should approve of this one.
• Makes terrific leftovers – Take it for work for lunch the next day or serve it for dinner again. You won’t hear any complaints, believe me!

Ingredients

Below is a list of the ingredients you’ll need to gather to make this dish, why you need them, and alternative substitutions. Scroll all the way down for the entire recipe card with measurements.

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• 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 chop into bite-sized pieces. This normally works out to approximately 1” chunks.
• Cornstarch: Coating the bits with corn starch helps to absorb the moisture from the meat making it simpler to give it a good brown sear. It also offers a little 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, whatever neutral oil you choose.
• Orange Marmalade: Puts the orange in orange chicken! It’s an easy method to add the citrus and sweetness combined, because orange marmalade contains sugar.
• Low Sodium Soy Sauce: This provides a delicious 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 trademark nutty scent and flavor.
• Ground Ginger & Minced Garlic: Aromatics that when put together offer a subtle punch that can’t be overlooked!
• 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 flash of green and presents like 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 ounce 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

How to make this crockpot Orange Chicken recipe

This section explains you how to make this recipe, with process images displaying the steps to help you envision it. For full instructions, including amounts and temperatures, check the recipe card below.

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1. Coat the chicken pieces in cornstarch. You can use a shallow dish, or add the cornstarch and meat to a zip-top bag and give everything a shake.
2. Heat oil in a big skillet over medium heat and arrange the dredging pieces in a single layer, without crowding the pan. Lightly brown each side of the meat but don’t cook it all the way through. Then, transfer the browned pieces to the basin of the crockpot.

3. In a medium bowl, whisk together the ingredients for the glaze. This comprises the marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds. Pour it overtop the chicken and toss everything to blend.
4. Cover and cook on LOW for 3 hours. Check on it about midway to monitor for burning, and stir it. Once it’s finished, sprinkle with scallions and additional seeds and serve over fried rice. Enjoy!

Every slow cooker runs differently. Times mentioned are a general recommendation and should be tested in your personal slow cooker and altered as needed.

1. Cut the chicken into approximately 1″ pieces.
   2 pounds boneless skinless chicken breasts or tenders
2. Pour the cornstarch into a shallow dish, add the chicken, and toss to evenly coat.
   ⅓ cup cornstarch
3. Heat the oil in a large skillet over medium high heat and add the coated chicken. Lightly brown on each side, not cooking entirely.
   4 tablespoons olive oil
4. Transfer the browned chicken into the basin of a 6 quart slow cooker.
5. 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 minced ginger,3 cloves garlic,½ teaspoon red pepper flakes,1 teaspoon sesame seeds
6. Pour the sauce over the chicken.
7. Stir everything to blend.
8. Cover and cook on LOW for 2-3 hours. Check and stir halfway through to make sure it isn’t burning.
9. Garnish with chopped scallions and a sprinkle of sesame seeds.
   scallions
10. Serve over rice.

Tips & Variations

• 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 throw 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 approximately halfway through. The time provided 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 simple cleanup!
• Chicken breasts, tenders, or boneless thighs can be used.
• A cup and a half of orange marmalade is a 16-18 ounce jar.
• If you like additional 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.

Every slow cooker runs differently. Times mentioned are a general recommendation and should be tested in your personal slow cooker and altered as needed.

What to serve with this quick orange chicken dish

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

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

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

Storage & Leftovers

How to store leftovers

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

How long will orange chicken last in the fridge?

This recipe is best when eaten straight immediately, but, it will be excellent 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 pot or skillet to reheat on the stovetop. You can use the microwave as well.

If you think the sauce has thickened too much, add a drop of water to help thin it down.

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 merely seared at the beginning making it overcooked by the time it was done.

As discussed previously, 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, to make this gluten-free, switch with tamari or coconut aminos. Everything else listed is already gluten-free, but always verify your specific labels.

Do I have to brown the chicken first?

I highly recommend you don’t skip this step. You can add raw chicken to the slow cooker, but to create the trademark crispy golden outside skin on your orange chicken, you need to sear it first! The cornstarch also helps to thicken the glaze so it’s not watery. The extra step is worth it.