Slow Cooker Orange Chicken
Tender chicken pieces simmered in a sweet and tangy orange sauce, all made easily in your slow cooker.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces, about 900g
- ⅓ cup cornstarch 40g
- 3 tbsp vegetable oil 45ml
- 1 ½ cups sweet orange marmalade 480g
- ½ cup low-sodium soy sauce 120ml
- 2 tbsp rice vinegar 30ml
- 1 tsp toasted sesame oil 5ml
- 1 tsp ground ginger 3g
- 3 cloves garlic minced
- ½ tsp red pepper flakes or to taste, 1g
- For garnish: sliced green onions and toasted sesame seeds
Instructions
- In a medium bowl, toss the chicken pieces with the cornstarch until they are evenly and lightly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed. Brown for 1-2 minutes per side. The chicken does not need to be cooked through. Transfer the browned chicken to the slow cooker.
- In a separate bowl, whisk together the orange marmalade, low-sodium soy sauce, rice vinegar, toasted sesame oil, ground ginger, garlic, and red pepper flakes.
- Pour the sauce mixture over the chicken in the slow cooker. Stir gently to combine everything.
- Cover and cook on LOW for 2.5 to 3 hours or on HIGH for 1.5 to 2 hours.
- The chicken is done when it is tender and cooked through. For safety, check that the internal temperature reaches 165°F (74°C) with a meat thermometer.
- Give the orange chicken a final stir. Serve warm, garnished with sliced green onions and toasted sesame seeds.
Notes
Food Safety: Always cook poultry to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
Browning the chicken first is recommended for the best flavor and texture, but if you are short on time, you can skip this step and place the cornstarch-coated chicken directly into the slow cooker.
All slow cookers heat differently. Check the chicken an hour before the end time to prevent the sauce from scorching.
If the sauce is too thin at the end of cooking, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the slow cooker, set it to HIGH, and cook for 15-20 minutes, uncovered, until thickened.