There are days when you just want a meal that’s flavorful and requires little effort, and this Crockpot Orange Chicken is exactly that kind of dish. The sweet and tangy orange marmalade paired with soy sauce and sesame oil creates a delicious glaze that coats the chicken perfectly. It’s easy to throw together in the morning and let the Crockpot do all the work, and by dinnertime, you have a savory dish with an irresistible citrusy kick.
I love serving this over rice with a sprinkle of toasted sesame seeds and green onions for a little crunch and extra flavor. It’s become one of my go-to recipes for busy nights when I want something satisfying but don’t want to spend hours in the kitchen.
Behind the Recipe
This recipe came about when I was craving something that felt both comforting and fresh. I’ve always loved the sweet and savory flavors of orange chicken from takeout, but I wanted a version that I could make at home with fewer ingredients and less fuss. After a bit of experimenting, I decided to use the Crockpot to make it easier.
The beauty of this recipe is in the simplicity, just a few pantry staples like orange marmalade, soy sauce, and sesame oil, combined with fresh chicken, and you’re ready to go. It’s one of those recipes that always gets rave reviews, and it’s perfect for feeding a crowd or enjoying as leftovers.
Why You’ll Love This Recipe
• Hands-Off Cooking: Set it and forget it! The Crockpot does all the work, and you get a delicious meal with minimal effort.
• Sweet and Tangy: The orange marmalade provides the perfect balance of sweetness, while the soy sauce and sesame oil add savory depth.
• Tender Chicken: The Crockpot ensures the chicken comes out tender and juicy every time.
• Quick Prep: With just a few simple ingredients, this recipe comes together in no time.
• Customizable Spice: Add red pepper flakes for heat or leave them out for a milder dish.
• Perfect for Meal Prep: Make a big batch and enjoy it for leftovers throughout the week.
• Delicious with Simple Sides: Pair it with rice, veggies, or a fresh salad for a complete meal.
• Impressive Yet Easy: This recipe is fancy enough for a dinner party but easy enough for a weeknight meal.
Chef’s Pro Tips for Perfect Results
• Use Boneless, Skinless Chicken Breasts: Chicken breasts are easy to cut into pieces and cook quickly in the Crockpot. However, if you prefer dark meat, boneless skinless thighs work well too.
• Toast the Sesame Seeds: Lightly toasting the sesame seeds brings out their nutty flavor and adds a nice crunch to the dish.
• Don’t Overcook: Since the chicken is cut into small pieces, it cooks quickly in the Crockpot. Be sure to check for doneness after 4 hours on low to prevent it from drying out.
• Adjust the Sweetness: If you prefer a sweeter sauce, add more honey or brown sugar to the marmalade mixture.
• Serve with Toppings: Garnish the dish with extra sesame seeds and sliced green onions for added flavor and color.
• Add Spice: If you like heat, don’t skip the red pepper flakes, they add the perfect amount of spice without overwhelming the dish.
Kitchen Tools You’ll Need
- Crockpot/Slow Cooker: This is the main tool you’ll need for cooking the chicken.
- Measuring Cups and Spoons: For accurate measurements of the sauce ingredients.
- Knife and Cutting Board: For cutting the chicken and vegetables.
- Tongs or Wooden Spoon: To stir the chicken and coat it evenly with the sauce.
- Small Skillet (Optional): To toast the sesame seeds before garnishing.
Ingredients in This Recipe
- Orange slices, optional for garnishing
- ½ tsp garlic powder or 2 garlic cloves, finely minced
- 2 tbsp sesame seeds, lightly toasted if desired
- 2 tbsp green onions, sliced thin for garnishing
- ½ tsp salt, or to taste
- ½ tsp pepper, or to taste
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp rice wine vinegar
- ⅓ cup cornstarch
- 2 tbsp olive oil, divided
- 1 tsp ground ginger, or to taste
- 1 tsp sesame oil
- ½ cup low-sodium soy sauce
- 1 cup orange marmalade
Ingredient Substitutions
- Chicken: You can substitute chicken breasts with boneless chicken thighs for a more flavorful and juicy result.
- Soy Sauce: Tamari or coconut aminos can be used as gluten-free alternatives to soy sauce.
- Sesame Oil: If you don’t have sesame oil, olive oil can work as a substitute, though it won’t provide the same nutty flavor.
- Orange Marmalade: If you don’t have marmalade, you can use orange juice with a bit of sugar and cornstarch to make a similar glaze.
- Honey: Maple syrup or agave syrup can be used as a sweetener alternative.
Ingredient Spotlight
Orange Marmalade: Orange marmalade is the star of this dish, providing a sweet and tangy base for the sauce. Its citrusy flavor is the perfect complement to the savory soy sauce and the smoky sesame oil. The marmalade adds not only sweetness but also a slightly bitter note that balances the richness of the chicken and the other ingredients. It’s a must for that signature flavor in this recipe.
Instructions for Making This Recipe
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes.
- Season the Chicken: Sprinkle the chicken with salt, pepper, and garlic powder (or minced garlic).
- Sear the Chicken: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and sear until golden brown on all sides. Remove the chicken and set aside.
- Make the Sauce: In the same skillet, add the soy sauce, orange marmalade, brown sugar, rice vinegar, honey, sriracha, and bourbon. Stir and bring to a simmer.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the sauce and cook for 2-3 minutes, or until the sauce thickens.
- Combine in the Crockpot: Transfer the seared chicken to the Crockpot. Pour the sauce over the chicken, stirring to coat evenly.
- Cook: Cover and cook on low for 4-5 hours, or until the chicken is tender and cooked through.
- Garnish: Just before serving, garnish the dish with toasted sesame seeds, sliced green onions, and orange slices, if desired.
Crockpot Orange Chicken Recipe
Equipment
- Crockpot/Slow Cooker: This is the main tool you’ll need for cooking the chicken.
- Measuring Cups and Spoons: For accurate measurements of the sauce ingredients.
- Knife and Cutting Board: For cutting the chicken and vegetables.
- Tongs or Wooden Spoon: To stir the chicken and coat it evenly with the sauce.
- Small Skillet (Optional): To toast the sesame seeds before garnishing.
Ingredients
- orange slices, optional for garnishing
- ½ tsp garlic powder or 2 garlic cloves, finely minced
- 2 tbsp sesame seeds, lightly toasted if desired
- 2 tbsp green onions, sliced thin for garnishing
- ½ tsp salt, or to taste
- ½ tsp pepper, or to taste
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp rice wine vinegar
- ⅓ cup cornstarch
- 2 tbsp olive oil, divided
- 1 tsp ground ginger, or to taste
- 1 tsp sesame oil
- ½ cup low-sodium soy sauce
- 1 cup orange marmalade
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes.
- Season the Chicken: Sprinkle the chicken with salt, pepper, and garlic powder (or minced garlic).
- Sear the Chicken: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and sear until golden brown on all sides. Remove the chicken and set aside.
- Make the Sauce: In the same skillet, add the soy sauce, orange marmalade, brown sugar, rice vinegar, honey, sriracha, and bourbon. Stir and bring to a simmer.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the sauce and cook for 2-3 minutes, or until the sauce thickens.
- Combine in the Crockpot: Transfer the seared chicken to the Crockpot. Pour the sauce over the chicken, stirring to coat evenly.
- Cook: Cover and cook on low for 4-5 hours, or until the chicken is tender and cooked through.
- Garnish: Just before serving, garnish the dish with toasted sesame seeds, sliced green onions, and orange slices, if desired.
Notes
- Adjust ginger to taste, as some people are sensitive to its flavor.
- For a thicker sauce, mix in an additional tablespoon of cornstarch.
- This recipe pairs well with rice or vegetables.
Nutrition Facts (Per Serving)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 359 |
| Protein | 28g |
| Carbohydrates | 30g |
| Fat | 14g |
| Saturated Fat | 2g |
| Fiber | 2g |
| Sugar | 18g |
| Sodium | 900mg |
| Calcium | 30mg |
| Iron | 2mg |
Texture & Flavor Secrets
The key to this dish is the sauce—rich and slightly sweet with a hint of heat and tang. The cornstarch thickens it perfectly, so it coats the chicken beautifully. The chicken itself becomes tender and juicy from the slow cooking, soaking up all the delicious flavors. The sesame seeds and green onions add crunch and freshness, making each bite a balance of savory, sweet, and tangy flavors.
Cooking Tips & Tricks
• Sear the Chicken First: Searing the chicken before adding it to the Crockpot helps develop a rich, golden color and adds flavor to the sauce.
• Add More Spice: If you like a spicier dish, add more sriracha or red pepper flakes.
• Use a Meat Thermometer: For the juiciest chicken, ensure it reaches an internal temperature of 165°F (74°C).
• Garnish for Texture: Don’t skip the garnishes! Sesame seeds and green onions elevate the dish both in flavor and presentation.
What to Avoid
• Overcooking the Chicken: Although the Crockpot makes it easy, overcooking the chicken can make it dry. Check the chicken at the 4-hour mark to ensure it stays tender.
• Not Enough Sauce: Make sure the chicken is fully coated in the sauce for the best flavor. If needed, add a little water or more orange marmalade.
• Skipping the Toasted Sesame Seeds: Toasting the sesame seeds brings out their nutty flavor, so be sure not to skip this step.
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
Make-Ahead and Storage Tips
- Make-Ahead: You can prep the chicken and sauce a day in advance, refrigerating them separately. When ready to cook, just add the chicken to the Crockpot and pour the sauce over.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: The cooked chicken and sauce freeze well for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve This Dish
Serve the orange chicken over steamed rice or with your favorite vegetables like green beans or broccoli. For an extra twist, serve it with a side of pickled vegetables for a contrast of flavors.
Side Dishes to Pair with Crockpot Orange Chicken
Creative Leftover Transformations
- Orange Chicken Tacos: Use leftover chicken to make tacos with soft tortillas, lettuce, and a drizzle of sour cream.
- Orange Chicken Stir-Fry: Add leftover chicken to stir-fried vegetables for a quick meal.
- Orange Chicken Salad: Toss leftover chicken with mixed greens, cucumber, and a light vinaigrette for a refreshing salad.
Additional Tips
• Use Fresh Orange Juice: If you have fresh oranges on hand, use the juice for an even fresher taste.
• Add a Crunch: For extra crunch, sprinkle chopped peanuts or cashews on top of the finished dish.
Make It a Showstopper
Serve this Crockpot Orange Chicken over a bed of fluffy jasmine rice, garnished with toasted sesame seeds, thinly sliced green onions, and a few fresh orange slices. A drizzle of extra sauce will elevate the dish and make it look even more inviting.
Variations to Try
• Sweet and Spicy Orange Chicken: Add more sriracha or red pepper flakes for a spicier version.
• Pineapple Orange Chicken: Add pineapple chunks to the sauce for a tropical twist.
• Crispy Orange Chicken: Coat the chicken pieces in cornstarch and fry them before adding the sauce.
• Vegetarian Orange “Chicken”: Use tofu or tempeh in place of chicken for a plant-based version.
• Orange Chicken with Veggies: Add bell peppers, onions, or snap peas to the Crockpot for extra flavor and texture.
FAQ’s
- Can I use frozen chicken?
Yes, you can use frozen chicken, but you’ll need to extend the cooking time by 1-2 hours. - Can I make this dish without bourbon?
Yes, you can substitute bourbon with apple juice or vegetable broth for a non-alcoholic version. - Can I add more veggies to this recipe?
Yes, feel free to add bell peppers, snap peas, or other vegetables to the Crockpot for extra texture and nutrition. - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. - Can I use a slow cooker for this recipe?
Yes, this recipe is perfect for the slow cooker. Just follow the same instructions. - What sides go well with this dish?
Serve with rice, roasted vegetables, or a light salad for a complete meal. - Can I freeze the leftovers?
Yes, freeze the chicken and sauce for up to 2 months. Thaw in the fridge overnight before reheating. - Can I make this recipe spicier?
Yes, add more sriracha or red pepper flakes to increase the heat. - How long does it take to cook the chicken?
The chicken cooks in about 4-5 hours on low in the Crockpot. - Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well in this recipe and will add more flavor.
