Slow Cooker Orange Chicken

A delicious and tangy orange chicken that is made right in your slow cooker!  This is better than takeout and a meal that the entire family will love!
slow_cooker_orange_chickenI love two things a whole lot in this world.  My slow cooker, and chinese food.   So whenever I make something that has to do with both of those things, I am in heaven.
I have made this recipe several times for my family.  I updated the pictures today (04-1-15).  But I did one thing different.  I first cooked the chicken in cornstarch and oil on the stove top.  This one simple step will make a world of difference.  It only takes a few minutes before, and it adds a breading around the chicken that is amazing!  I have made it before without doing this step, and it is still yummy!  But I highly recommend it. :)
With the added outside breading, it helped to thicken up the sauce.  The breading soaked up all of the amazing flavor.  My now 7 year old who has been eating it since he was 4, gobbles this down every time.  And he is such a picky eater.  If he loves it, then I am convinced your family will too!
A quick and easy slow cooker meal that tastes just as good as takeout!

5.0 from 1 reviews
Slow Cooker Orange Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3-4 Boneless Chicken Breasts, chopped into small pieces
  • 3 Tablespoons Cornstarch
  • 2 Tablespoons vegetable oil
  • 1 t rice wine vinegar
  • 2 Tablespoons Soy Sauce
  • ½ teaspoon sesame oil
  • ¾ cup orange marmalade
  • 3 T brown sugar
  • ½ teaspoon salt
  • pinch of pepper
  1. In a bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper. Set aside.
  2. In a ziplock bag, add the cornstarch and chicken. Shake to coat. Pour vegetable oil in the skillet and brown the sides of the covered chicken. The chicken doesn't need to be fully cooked since it is going in the crockpot.
  3. After the chicken is done cooking, pour the pieces into the crockpot. Then cover the chicken with the sauce mixture and give the pot a stir.
  4. Cook on low 4-5 hours or high 2-3 hours.


Share on Facebook430Tweet about this on Twitter3Pin on Pinterest18.2kShare on Google+8Email this to someoneShare on LinkedIn0Share on StumbleUpon0Share on Yummly



  1. says

    Hi Alyssa, Thanks for your comment on my candy corn cookies and for the follow! I’m following you back. Your food pix are gorgeous! I’ll be following you on fb and Pinterest too. =) Have a great evening! Let me know if you make the cookies. Today I used the same sugar cookies recipe to make pumpkin shaped cookies for my daughter’s first grade class. We’ll be decorating them tonight. :)

    ~ Catie

    * Happy Halloween!!

  2. says

    Thank you so much for this fantastic recipe! We LOVE chinese in our house, but I have not had much success making many of our favorite dishes at home. I do make a killer chicken fried rice though, LOL! I will be giving this a try very soon!

  3. says

    I love the idea of your site! So often I find recipes that look pretty good, but could go horribly wrong (and some have….please don’t ask about the sauteed butternut squash recipe). This looks delish and I will definitely be back on a much more regular basis! Thanks!

  4. says

    Love your site :) I tried this and it came out super orange-juicy, way too much for my families taste. Do you think the brand of concentrate might make a difference? It was just over powering, sadly :( But its the only recipe that hasn’t been awesome that I’ve tried from here!

    • says

      That is really strange because my sauce was pretty thick and the orange wasn’t over powering at all or I don’t think my family would have liked it including me… this is my pickiest favorite meal and asks me every week to make orange chicken. You might just want to half the orange juice concentrate if you make it another time… or if it is the orange in general then try my sesame or teryiaki chicken recipe! Those are amazing as well! Hope this helps! I hate when things don’t turn out as expected.

  5. says

    Hi there! This looks great and I plan on trying it tomorrow.

    2 things…do you think adding veggies would diminish the dish? Perhaps red bell peppers or carrots? And if I prepped it the night before, do you think the chicken will be ok after fried and cooled to be stored in the fridge?

  6. says

    I tried and LOVED it!! I did add a chopped onion and a green bell pepper to the top of it in the crock pot. Also, about 30 minutes before it was done, I added three bags of 10 minute boil in a bag rice (out of the bag) and added about 2 cups of chicken broth. It made a great one scoop dinner without causing more dishes. My husband said that it had, “too much lemon” which was funny given that there is NO lemon. He continued to eat every. single. bite. Thank you for this recipe!!

  7. says

    Just finished making it and it is delicious. I dont have crock put so put it in heavy dutch oven pan and cooked it for 2 hours on next to lowest setting on my stovetop just above warm and worked beautifully. Didnt boil just simmered. The takehome type is too spicy for me this was just perfect. Thanks

  8. Victoria says

    Made this tonight for dinner (cut in half because it was just for 2 people) and although it was cooked perfectly and pretty tasty, I felt like it was just kind of a one-note flavor: ORANGE. The concentrated juice, plus sweet ketchup, plus brown sugar, plus balsamic, just made it way too sweet for my liking. Although it was already done cooking, I ended up adding more salt, lots of pepper, some garlic powder, a little soy sauce, and some chopped green onions. The savory flavors did wonders to balance out all the sweetness and our leftovers were much tastier with the added spices. Just my experience with this one. The real value of this recipe is the cooking method – flouring, browning, and then finishing in the crockpot. Now I am excited to try this technique with other sauces! This technique, paired with any good asian flavored sauce, will be fantastic!

  9. Danielle says

    I cut the orange juice concentrate in half for this recipe like other suggested and it was still too sweet. It literally tasted like orange juice concentrate. I added a few cloves of garlic, some ginger, soy sauce and honey like others suggested on the original recipe but the orange flavor still dominated this dish. I added some red and green peppers in the dish for color and so I didn’t have to make a veggie with it. Would not make this again.

  10. Fung says

    Hi Thanks for this recipe. Can’t wait to try it. However I was wondering what I could use if I couldn’t find orange juice concentrate. We are craving some ‘American’ style Chinese food. Thanks

  11. Zoe says

    hi, it seems the recipe ingredients above are different from comments I’ve seen. The above recipe does not mention anything about orange concentrate nor ketchup. Have some ingredients been omitted on this page?

  12. Allison says

    I just discovered this recipe, and it’s currently sitting in my slow cooker. Can’t wait to try it! However, when I tried to mix the raw chicken and cornstarch in a ziplock bag, the chicken ended up clumping together and the cornstarch wasn’t evenly distributed. Should I have washed and dried the chicken before this step? It was difficult to brown in the pan because they were stuck together as well. Thanks!

  13. lynne d says

    I have this cooking right now but when I
    read the comments, people talk about ketchup and orange concentrate and non of these are an ingredient in this. Really confused?….

  14. Gillian says

    I made this for dinner tonight and it was so delicious! Way better than takeout and so simple to make. I will definitely be making this again. Thank you!

  15. Margaret Clark says

    I made this Orange Chicken recipe today & while it tastes absolutely beautiful I found that it was almost burnt after 3 hours on low in the slow cooker. Luckily I saved it just in time, with only a couple of bits starting to burn. My cooker does seem to be fairly hot compared the slow cookers of old so perhaps that was the reason. I would advise keeping an eye on things the first time you try this recipe just in case. Apart from all that it’s going to be a keeper & I can see myself making this gorgeous dish quite frequently.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: