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This Crockpot Orange Chicken is perfect for busy home cooks looking for a flavorful meal with minimal hands-on time. The slow cooker makes the chicken tender and juicy while the sweet and tangy orange sauce brightens the dish. It’s a great weekday dinner idea that feels special without requiring much effort.
I first made this after a hectic day when I wanted something comforting and easy. It quickly became a favorite for its balance of sweet, savory, and a little zing from ginger and garlic.
Ingredients
- Skinless boneless chicken breasts: for lean protein that cooks evenly in the slow cooker
- Salt and freshly ground black pepper: enhance the natural flavor of the chicken
- Orange marmalade: adds sweetness and texture; look for one with pulp for extra depth
- Freshly squeezed orange juice: brightens the dish with authentic citrus flavor, avoid bottled if possible
- Low sodium soy sauce: provides umami without overwhelming saltiness
- Fresh garlic finely chopped: delivers pungency and warmth
- Freshly grated ginger: adds a touch of heat and aromatic complexity, peel and grate just before use for best flavor
- Toasted sesame seeds: give a nutty finish and subtle crunch
- Cornstarch slurry (optional): helps thicken the sauce for a glossy coating
Instructions
- Build The Base:
- Lightly grease the crockpot insert to prevent sticking. If you prefer more flavor, brown the chicken in a skillet in one tablespoon of olive oil for about two minutes per side. This step adds caramelized notes but the chicken will cook well without it.
- Layer The Chicken:
- Place the chicken breasts in a single layer at the bottom of the crockpot. Sprinkle evenly with salt and freshly ground black pepper to season the meat throughout.
- Mix The Sauce:
- In a mixing bowl combine orange marmalade, freshly squeezed orange juice, low sodium soy sauce, finely chopped garlic, and grated ginger. Whisk until the mixture is smooth and well blended. This combination creates the balance of sweet, tangy, salty, and spicy.
- Slow Cook The Chicken:
- Pour the sauce evenly over the chicken breasts in the crockpot. Cover with the lid and cook on LOW for four to five hours or on HIGH for two and a half to three hours. The chicken becomes tender while soaking in the vibrant sauce.
- Toast The Sesame Seeds:
- While the chicken cooks, warm a dry frying pan over medium heat. Add the sesame seeds and shake the pan frequently for about thirty seconds until they are lightly toasted and fragrant. Set aside to garnish the finished dish.
- Thicken The Sauce:
- Remove the cooked chicken from the crockpot and transfer to a plate. Whisk together two tablespoons of water and one tablespoon of cornstarch to create a slurry. Add this slurry to the sauce inside the crockpot or pour the sauce into a small saucepan on the stove. Stir continuously until the sauce thickens and becomes glossy.
- Serve And Garnish:
- Spoon the thickened orange sauce over the chicken. Sprinkle generously with toasted sesame seeds to finish. Serve immediately.
My favorite ingredient is the fresh ginger because it gives the sauce its signature zing. I remember one evening when a friend said this dish tasted like it was from a restaurant. It made me realize how easy it is to create impressive meals at home with simple ingredients.
Storage Tips
Store leftovers in an airtight container for up to three days in the refrigerator. Reheat gently on the stove or in the microwave to preserve the sauce's texture and chicken's moisture.
Ingredient Swaps
Use chicken thighs for a richer flavor and juicier texture. Substitute honey or maple syrup for marmalade in a pinch, but add some orange zest to keep the citrus notes vibrant.
Serving Ideas
Serve over steamed jasmine or basmati rice to soak up the sauce. Add steamed broccoli or snap peas for a colorful vegetable contrast. Garnish with chopped green onions for an extra fresh bite.
Seasonal Twists
In colder months, add a pinch of cinnamon or star anise to the sauce for warmth. In spring, brighten it up with freshly chopped cilantro or mint. Swap out orange juice for tangerine or mandarin for a sweeter more delicate citrus flavor.
This dish combines ease and flavor beautifully making it a go-to for busy nights.
Frequently Asked Recipe Questions
- → How can I prevent chicken from drying out during slow cooking?
Choose boneless, skinless chicken breasts and cook on low heat to retain moisture. Browning the chicken beforehand helps seal in juices.
- → What alternative thickeners can I use instead of cornstarch?
Arrowroot powder or potato starch can be used as alternatives to cornstarch to thicken the sauce while maintaining a smooth texture.
- → Can I use fresh oranges instead of marmalade?
Yes, fresh orange juice works well, though marmalade provides a sweeter, more concentrated citrus flavor.
- → How do toasted sesame seeds enhance this dish?
Toasting sesame seeds releases their oils, adding a fragrant, nutty note and a pleasant crunch to the finished dish.
- → Is it necessary to brown the chicken before slow cooking?
Browning adds depth of flavor and color, but it is optional. The chicken will still cook tenderly without this step.