It is 6pm on a chilly winter Tuesday. You are tired and hungry for something sweet and savory. This crockpot orange chicken is your new best friend for busy nights.
It delivers all the flavor of takeout without the heavy grease. This recipe promises a meal that is both comforting and fresh. It is the perfect way to warm up your kitchen today.
Why This Recipe Is a Winner
This recipe is a total winner for busy, modern families. The slow cooker does all the hard work while you relax. You get tender chicken in a thick, citrusy sauce every time.
It is much healthier than deep-frying chicken at home. You control exactly what goes into your family’s dinner. Plus, your kids will actually ask for seconds of this meal.
You will save so much money by skipping the delivery apps. Takeout prices seem to go up every single week. This meal uses simple pantry staples you likely already have.
It is a budget-friendly way to treat your loved ones. Everyone gets a full plate of delicious food for less. You can feel good about the ingredients you are using.
Simple Cooking Method
Making this dish is very simple and stress-free for beginners. You start by coating the chicken in a little cornstarch. This helps the sauce stick to every single piece.
A quick sear makes the edges golden and delicious. Then, the slow cooker creates a perfectly glossy glaze. Even if you are new to cooking, you can do this.
The slow cooking process makes the chicken incredibly tender. It melts in your mouth with every single bite. You do not need any fancy equipment for this recipe.
Ingredients You’ll Need
These ingredients are easy to find at any local grocery store. Use fresh ginger if you can find it for extra zing.
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup orange marmalade
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Step-by-Step Directions
- In a large bowl or zip-top bag, combine chicken cubes with cornstarch, salt, and pepper. Toss until chicken is thoroughly and evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Sear chicken in batches for 2 minutes per side until a light golden crust forms. Note: The chicken does not need to be cooked through at this stage.
- Transfer the seared chicken pieces into the slow cooker insert.
- In a separate mixing bowl, whisk together orange marmalade, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes until well combined.
- Pour the sauce mixture over the chicken in the slow cooker and stir gently to ensure every piece is coated.
- Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2 hours, until the internal temperature of the chicken reaches 165°F (74°C).
- Stir the chicken once more to incorporate the thickened sauce. Garnish with sliced green onions and sesame seeds before serving.
Best Ways to Enjoy It
Serve this chicken over a bed of fluffy white rice. The rice soaks up that sweet and tangy sauce beautifully. You can also use brown rice for a nuttier flavor.
Add some steamed broccoli on the side for a fresh crunch. Snap peas or carrots also work wonderfully with this citrus profile. It makes the plate look bright and appetizing.
Light a candle and enjoy a cozy restaurant-style dinner at home. It is a great way to slow down after work. Your family will love this comforting winter meal.
Storage & Reheating
Store your leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes it a fantastic meal prep option for work.
The flavors actually get even better the next day. Reheat gently in the microwave for a quick lunch. You can also warm it in a pan on the stove.
If the sauce gets too thick, add a splash of water. This will bring back that glossy and smooth texture. It tastes just as good as the first night.
Tips for Best Results
- Don’t skip the quick sear for the best texture.
- Use fresh ginger for a bright and zesty kick.
- Avoid overcrowding the skillet when browning the chicken.
- Low and slow cooking makes the meat very tender.
- Double the sauce if you love extra glaze on rice.
- Use low-sodium soy sauce to control the saltiness easily.
- Add a handful of fresh orange zest for more aroma.
- Check the chicken early to avoid overcooking the breast meat.
Ways to Switch It Up
- Use chicken thighs for an even juicier and richer flavor.
- Swap marmalade for apricot jam for a milder fruitiness.
- Add extra red pepper flakes if you enjoy a spicy kick.
- Use tamari instead of soy sauce for a gluten-free version.
Common Questions
Can I skip the searing step?
You can skip it, but the texture will be different. Searing helps the sauce cling to the chicken better. It also adds a lovely golden color to the dish.
Can I use frozen chicken breasts?
It is best to thaw the chicken completely first. This ensures the chicken cooks evenly in the slow cooker. It also prevents the sauce from becoming too watery.
Will my kids find this too spicy?
The red pepper flakes add just a tiny bit of heat. If your kids are very sensitive, simply leave them out. The sweet orange flavor will still be delicious.
I hope this warm meal brings joy to your table tonight. It is the perfect way to end a long winter day. Happy cooking!
— Lidia
Irresistible Crockpot Orange Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarc h
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup orange marmalade
- 1/4 cup low -sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic , minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- In a large bowl or zip-top bag, combine chicken cubes with cornstarch, salt, and pepper. Toss until chicken is thoroughly and evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Sear chicken in batches for 2 minutes per side until a light golden crust forms. Note: The chicken does not need to be cooked through at this stage.
- Transfer the seared chicken pieces into the slow cooker insert.
- In a separate mixing bowl, whisk together orange marmalade, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes until well combined.
- Pour the sauce mixture over the chicken in the slow cooker and stir gently to ensure every piece is coated.
- Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2 hours, until the internal temperature of the chicken reaches 165°F (74°C).
- Stir the chicken once more to incorporate the thickened sauce. Garnish with sliced green onions and sesame seeds before serving.
