Introduction

Hey there, friend! You know those nights when you’re absolutely craving that sticky, sweet, slightly tangy orange chicken from your favorite takeout spot, but the thought of ordering and waiting just feels like too much effort? Or maybe you just want that cozy, comforting flavor right at home without all the fuss? Well, get ready, because this Easy Slow Cooker Orange Chicken recipe is about to become your new weeknight superhero. It brings all those craveable flavors with minimal work, leaving your house smelling absolutely amazing and a delicious dinner ready when you are. Seriously, it’s pretty much a “dump and go” situation, and who doesn’t love that?!

Why You’ll Love This Recipe

Fast Prep: We’re talking maybe 15-20 minutes hands-on time.
Easy: If you can measure and stir, you can make this!
Giftable: Package the sauce ingredients (minus chicken) for a thoughtful food gift!
Crowd-Pleasing: Kids and adults alike devour this stuff.
Better Than Takeout: Get that fresh, homemade taste without leaving your kitchen.

Ingredients

Gather up these simple goodies. You probably have a lot of them in your pantry already!

2 pounds boneless skinless chicken breasts or tenders: Whatever you have on hand works! Cut them into bite-sized pieces so they cook quickly and soak up all that yummy sauce.
⅓ cup cornstarch: This is our little secret weapon! It helps give the chicken a lovely texture and, more importantly, thickens that incredible sauce.
4 tablespoons olive oil: Just a touch to help everything cook beautifully and add richness.
1 ½ cups orange marmalade: The star of the show! Choose a good quality one you like the taste of. This provides the signature orange flavor and sweetness.
½ cup low sodium soy sauce: Adds that essential salty, umami depth. Using low sodium lets us control the saltiness better.
2 tablespoons vinegar: I like using rice vinegar or apple cider vinegar here – they add just the right amount of tang to balance the sweetness.
1 teaspoon sesame oil: A little goes a long way! This brings that distinctive nutty, toasty aroma that screams delicious Asian-inspired flavors.
1 teaspoon ground ginger: Warm, slightly spicy, and classic in orange chicken.
3 cloves garlic, minced: Because everything is better with fresh garlic!
½ teaspoon red pepper flakes: Adds just a tiny whisper of heat. Feel free to adjust this to your liking – more for a kick, less (or none) if you prefer mild.
1 teaspoon sesame seeds, plus more for garnish: Adds a nice visual touch and a little nutty flavor right in the sauce.
Scallions, sliced, for garnish: Adds freshness and a pop of color right before serving. Don’t skip these if you can help it!

How to Make It

Okay, let’s get cooking! This is the easy part, I promise.

First things first, grab your chicken and cut it into nice, even bite-sized pieces. Aim for about 1-inch chunks so they cook through tenderly.
Next, pop those chicken pieces into a medium bowl. Sprinkle the cornstarch over the top and toss, toss, toss! Make sure every piece is coated evenly. This step is key for the sauce thickening later.
Now, for the magic sauce! Get out your slow cooker insert. Whisk together the olive oil, orange marmalade, soy sauce, vinegar (whichever kind you chose!), sesame oil, ground ginger, minced garlic, red pepper flakes, and the teaspoon of sesame seeds. Give it a good stir until everything is nicely combined.
Carefully add your cornstarch-coated chicken pieces into the slow cooker with the sauce. Stir everything gently until all the chicken is coated in that delicious mixture.
Put the lid on your slow cooker. Now, let the low and slow magic happen! Cook on LOW for 3-4 hours, or if you’re in a bit more of a hurry, crank it up to HIGH for 1.5-2.5 hours. You’ll know it’s ready when the chicken is cooked all the way through and is wonderfully tender. The sauce should also be nice and thick thanks to the cornstarch.
Once it’s done, give it a final stir. Serve this yummy orange chicken hot! I love serving it over fluffy rice or noodles. Don’t forget to garnish with a sprinkle of extra sesame seeds and some freshly sliced scallions – it makes it look extra special!

Substitutions & Additions

Want to get creative? Here are a few ideas:

Chicken Thighs: You can totally use boneless, skinless chicken thighs instead of breasts. They tend to stay even more moist and tender in the slow cooker!
Veggie Boost: Want to add some color and nutrients? Stir in some broccoli florets, bell pepper chunks, or snap peas during the last 30-45 minutes of cooking on Low (or 15-20 minutes on High). They’ll cook through and soak up some sauce.
More Spice: Love heat? Increase the red pepper flakes or stir in a teaspoon or two of sriracha or your favorite hot sauce with the other sauce ingredients.
Fresh Orange Flavor: For an extra pop of citrus, you could add the zest of one orange to the sauce mixture. You could also try adding a splash of fresh orange juice, but you might need to slightly reduce the soy sauce or vinegar to maintain the right sauce consistency.
Vinegar Swap: If you don’t have rice or apple cider vinegar, white vinegar can work in a pinch, though it has a sharper flavor.

Tips for Success

Here are a few little nuggets of wisdom to make sure your orange chicken turns out perfect:

Don’t Overcook: While the slow cooker is forgiving, cooking chicken breast too long can sometimes make it a little dry. Stick to the recommended cooking times and check for doneness. Chicken thighs are more forgiving if you’re worried about this.
Coat that Chicken: Make sure those chicken pieces are well coated in cornstarch before they go into the slow cooker. This is crucial for getting that sauce nice and thick.
Even Cutting: Try to cut your chicken pieces roughly the same size so they cook evenly.
Serving Suggestion: This is heavenly served over a bed of steamed white or brown rice. A side of steamed or roasted broccoli completes it perfectly!

How to Store It

If you have any leftovers (a big IF!), they store beautifully.

Let the chicken cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.

You can also freeze leftovers! Place cooled orange chicken in a freezer-safe container or bag and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat.

FAQs

Got questions? I’ve got answers!

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs are a great option and often stay even more tender in the slow cooker.

Q: Is this recipe spicy?
A: The recipe as written has just a tiny hint of heat from the red pepper flakes. If you prefer it milder, simply omit the red pepper flakes. If you love spice, feel free to add more!

Q: What kind of vinegar should I use?
A: I recommend rice vinegar or apple cider vinegar for the best flavor balance, but plain white vinegar can work if that’s all you have.

Q: Can I add vegetables?
A: Yes! Broccoli florets, bell pepper chunks, or snap peas can be added during the last 30-45 minutes of cooking (Low) or 15-20 minutes (High). They’ll cook perfectly in the sauce.

The Easiest Slow Cooker Orange Chicken You'll Ever Make (Better Than Takeout!)

This Easy Slow Cooker Orange Chicken recipe brings all those craveable takeout flavors with minimal work, leaving your house smelling absolutely amazing and a delicious dinner ready when you are. It's a "dump and go" situation for a sticky, sweet, slightly tangy orange chicken.

Print Recipe Pin Recipe

Prep Time 18

Cook Time 3 30

Equipment

Slow Cooker
Medium bowl

Ingredients

Hauptzutaten

2 pounds boneless skinless chicken breasts or tenders Cut into bite-sized pieces
0.33 cup cornstarch
4 tablespoons olive oil
1.5 cups orange marmalade
0.5 cup low sodium soy sauce
2 tablespoons vinegar Rice vinegar or apple cider vinegar recommended
1 teaspoon sesame oil
1 teaspoon ground ginger
3 cloves garlic minced
0.5 teaspoon red pepper flakes Adjust to taste
1 teaspoon sesame seeds plus more for garnish
Scallions sliced, for garnish

Instructions

Cut the chicken into bite-sized pieces (about 1-inch chunks).
Place chicken pieces in a medium bowl. Sprinkle cornstarch over chicken and toss until every piece is evenly coated.
In the slow cooker insert, whisk together olive oil, orange marmalade, soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and 1 teaspoon sesame seeds. Stir until combined.
Add the cornstarch-coated chicken pieces to the slow cooker with the sauce. Stir gently until all chicken is coated.
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2.5 hours, until chicken is cooked, tender, and sauce is thick.
Give a final stir. Serve hot over rice or noodles. Garnish with extra sesame seeds and sliced scallions.

Notes

Substitutions & Additions:
- Chicken Thighs: Boneless, skinless chicken thighs can be used for potentially moister results.
- Veggie Boost: Stir in broccoli florets, bell pepper chunks, or snap peas during the last 30-45 mins on Low (15-20 mins on High).
- More Spice: Increase red pepper flakes or add sriracha.
- Fresh Orange Flavor: Add orange zest or a splash of fresh orange juice (adjust soy sauce/vinegar if needed).
- Vinegar Swap: White vinegar can work in a pinch but has a sharper flavor.
Tips for Success:
- Don't Overcook: Stick to recommended times, especially for chicken breast.
- Coat that Chicken: Ensure chicken is well coated in cornstarch for sauce thickening.
- Even Cutting: Cut chicken pieces roughly the same size for even cooking.
- Serving Suggestion: Serve over steamed white or brown rice with a side of broccoli.
How to Store It:
- Refrigerate: Cool completely, store in airtight container for 3-4 days. Reheat gently.
- Freeze: Cool completely, store in freezer-safe container/bag for 2-3 months. Thaw in refrigerator and reheat.