Slow Cooker Orange Chicken

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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 Chicken

4 from 2 votes
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! 
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Author Alyssa Rivers
Servings: 4 people

Ingredients
  

  • 3-4 Boneless Chicken Breasts chopped into small pieces
  • 3 Tablespoons Cornstarch
  • 2 Tablespoons vegetable oil
  • 1 teaspoon rice wine vinegar
  • 2 Tablespoons Soy Sauce
  • 1/2 teaspoon sesame oil
  • 3/4 cup orange marmalade
  • 3 Tablespoon brown sugar
  • 1/2 teaspoon salt
  • pinch of pepper

Instructions
 

  • In a bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper. Set aside.
  • 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.
  • 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.
  • Cook on low 4-5 hours or high 2-3 hours.


Nutrition

Serves: 4

Calories421kcal (21%)Carbohydrates55g (18%)Protein19g (38%)Fat15g (23%)Saturated Fat8g (40%)Cholesterol54mg (18%)Sodium884mg (37%)Potassium240mg (7%)Fiber1g (4%)Sugar45g (50%)Vitamin A108IU (2%)Vitamin C3mg (4%)Calcium40mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American, Asian American, Chinese
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 3 stars
    I made the recipe exactly as written and cooked on Low for 4 hours, and it was way too dark and caramelized. It had an almost bitter taste to it. The chicken was tough and overcooked. This may be a good recipe, but make sure to keep an eye on it.

  2. 5 stars
    I made this recipe several times and it’s delicious – always turns out perfectly. The only thing I do differently is add a little chicken broth to increase the amount of sauce and cut the sweetness a little.

  3. Your site is my go to for great recipes, so I was very excited to try this one. Unfortunately it was a complete bust. I followed the directions as is, placed on low and left home for 2 hours. Returned to find the chicken black and burned. My husband said it was the worst meal we have fixed in the 30 years we’ve been married. Not sure if it was my pot or the recipe. 🙁

  4. I cooked this exactly as it was written, and it was wonderful! Thank you for this staple recipe! I will add this to my list of dishes to have waiting for our family when we come home from church on Sunday. 🙂

  5. Alyssa, Is it possible to fry the chicken to completion and then boil the sauce and coat it to eat instead of putting it in the slow cooker? Have you tried this? I tried this one and it is the first time in all the years I’ve used a slow cooker where the food burned and the chicken tasted rubbery. The flavors were great, just wondering if anyone else had this experience and if the recipe could be modified?

  6. I just made this for dinner. I liked it a lot and my son liked it ok, yet he grabbed seconds. This is not a Chinese fast food style breaded orange chicken but what you would expect in a restaurant. Next time I would prob add garlic and Asian seasoning from PC. I believe her chicken looks thick crusted due to the browning process. I had a section of a couple of pieces that looked the same. I did double the recipe as I was afraid the sauce would dry up and burn. I added onion and bell pepper about half and hour before we ate. It cooked for about 3 hours total. This was my first everslow cooker Chinese dish. I will make it again. Thank you ?

    P.s. I had trouble giving a star rating but I switched browsers and it worked fine.

  7. Tried the Orange Chicken recipe. Excellent flavor. But next time I’ll be doubling the sauce. Not near enough to slow cook in my crock pot. We ended up extending the sauce with items on hand to save the dish. It almost burned in 1 1/2 hours.

    1. I apologize that it didn’t turn out perfectly. I am glad that you know what needs to be done for the next attempt. I hope that it is even better next time. Thank you for following along with me! XOXO

  8. Are you suppose to use orange concentrate in this recipe, because I didn’t see in listed in the above recipe. If so how much do I use. I really want to try this. Thanks for sharing

  9. this was really good. I used my instant pot as a slow cooker – that way i was able to brown the chicken in the same pot and save all of that flavorful fond that sticks to the bottom of the pan. It was a huge hit in our family. Thanks!

  10. The sauce was great. Orange marmalade worked really well. But the cornstarch didn’t thicken and my chicken didn’t look like yours. 🙁

  11. I didn’t have orange marmalade so I substituted no-sugar-added apricot jam. I left out the brown sugar and it was plenty sweet. I added some ginger too and way more than a “pinch” of pepper. I stir-fried some broccoli, red peppers and sugar snap peas and added them in at the end. The “breading” on the chicken all came off in my stainless steel pan so I missed out on the crispiness of the chicken. But the flavors were wonderful and my kids loved it, even the one who doesn’t like to eat chicken. Served with brown rice.

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