Easy Slow Cooker Orange Chicken Recipe for Healthy Weeknights

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Orange Chicken in a Crockpot

This orange chicken in a slow cooker is made with soft pieces of chicken that are covered in a sweet and salty sauce. You can cook it very easily: just brown the beef quickly and then put everything in the crockpot. If you want to eat your favorite takeaway again, make this copycat recipe and serve it with rice and steamed broccoli on the side.

About This Orange Chicken Dish

When it comes to easy dinner ideas for the whole family, especially on hectic weeknights, crockpot meals are usually a lifesaver. I also adore making popular takeout dishes at home.

People say that Orange Chicken came from Panda Express, even though it is based on Chinese food. It’s a very Americanized rendition of a Chinese sweet and sour meal, like Firecracker Chicken but not as spicy.

Over the years, the juicy chicken and sticky sauce have made it quite famous.

I made orange chicken in a crock pot by combining two things I love: the slow cooker and recipes for takeout that taste like the real thing.

There is no heavy breading or deep frying, and you can choose how much sodium you want in it. The sauce is so good that you can’t resist it.

You won’t miss takeout at all if you eat it with chicken fried rice.

In addition to this orange chicken, I’ve provided several Asian-inspired restaurant favorites including crockpot sweet and sour chicken, quick Kung Pao chicken, and chicken with broccoli that you can add to your menus.

Why you’ll adore this orange chicken in a slow cooker

Healthier and better than takeaway: We all know that takeout isn’t the healthiest choice, especially when it has a lot of sodium, sugar, and preservatives. Not to mention the greasy oils from cooking! You may take charge by making it yourself with easy-to-find ingredients.
Easy steps: all you need to do is prepare the meat. Cut it into pieces, coat them in cornstarch, and brown them a little. That’s all you need to do. From there, the crockpot takes over.
Orange chicken is really good. It has a great mix of sweet, salty, and sour citrus flavors. Everyone in the family should like this one.
It makes terrific leftovers. You can take it to work for lunch the next day or enjoy it again for dinner. Trust me, you won’t hear any complaints!

Ingredients You’ll Need

Here is a list of the things you’ll need to make this dish, along with why you need them and some things you may use instead. For the entire recipe card with measurements, scroll all the way down.

Chicken: I use chicken breasts that don’t have bones or skin. You can also use chicken thighs without bones or skin or chicken tenders. Cut out any extra fat and then cut it into pieces that are easy to eat. This usually means cutting it into pieces about 1 inch long.
Cornstarch: Putting cornstarch on the bits helps soak up the moisture from the meat, which makes it easier to give it a good brown sear. It also gives the sauce a little bit of a crunchy coating without deep frying, which will help it thicken later.
Oil: You will need oil to brown the chicken cubes. You can use vegetable oil, olive oil, or avocado oil, or any other neutral oil you like.
Orange Marmalade: This is what makes orange chicken orange! Orange marmalade has sugar in it, so it’s easy to add the sweetness and citrus flavor at the same time.
Low Sodium Soy Sauce: This gives the dish a great salty umami flavor. I keep it minimal in salt to avoid too much, but use what you have.
Vinegar: I use regular white vinegar because it’s what I always have on hand. You can use rice wine vinegar if you have it.
Sesame oil: gives us the nutty smell and taste that makes it unique.
Ginger and Garlic: When you mix ground ginger and minced garlic, you get an aroma that packs a punch that you can’t miss!
Red Pepper Flakes: To provide heat. Make changes to fit your tastes.
Sesame Seeds: You’ll need some for the glaze and some for decoration.
Scallions: which are also called green onions, are used to decorate the sesame seeds. Adds a splash of green and looks just like takeaway!

◯ Two pounds of boneless, skinless chicken breasts or tenders, chopped into pieces that are easy to eat.
◯ ⅓ cup of cornstarch
◯ 4 tablespoons of olive oil
◯ 1 ½ cups about 16 oz of orange marmalade
◯ ½ cup of soy sauce with low sodium
◯ 2 tablespoons of vinegar
◯ 1 teaspoon of sesame oil
◯ 1 teaspoon of ground ginger
◯ 3 cloves of garlic, chopped up
◯ ½ teaspoon of red pepper flakes
◯ 1 teaspoon of sesame seeds for decoration
◯ Scallions for decoration

How to Make Orange Chicken in the Slow Cooker

Cut the chicken into pieces that are about 1 inch long.
2 pounds of chicken breasts or tenders without bones or skin
Put the cornstarch in a shallow dish, add the chicken, and toss it around until it is all covered. You can use a shallow dish or put the cornstarch and meat in a zip-top bag and shake it all up.
A third of a cup of cornstarch
Put the oil in a big skillet over medium-high heat and add the chicken that has been coated. Not fully cooked, just lightly browning on each side, making sure not to crowd the pan.
4 tablespoons of olive oil
Put the chicken that has been browned in the basin of a 6-quart slow cooker.
In a medium bowl, mix the ginger, garlic, red pepper flakes, sesame seeds, soy sauce, vinegar, and sesame oil together with a whisk. This comprises the soy sauce, vinegar, ginger, garlic, red pepper flakes, sesame oil, and sesame seeds, as well as the marmalade.
1 1/2 cups of orange marmalade, 1/2 cup of low-sodium soy sauce, 2 tablespoons of vinegar, 1 teaspoon of sesame oil, 1 teaspoon of minced ginger, 3 cloves of garlic, 1/2 teaspoon of red pepper flakes, and 1 teaspoon of sesame seeds
Put the sauce on the chicken.
Mix everything together.
Put the lid on and simmer on low for 2 to 3 hours. Check it and stir it halfway through to make sure it doesn’t burn.
Add chopped scallions and sesame seeds on top as a garnish.
green onions
Put on top of rice. Have fun!

Not all slow cookers work the same way. The times shown are merely suggestions. You should try them out in your own slow cooker and change them as needed.

What to eat with this simple orange chicken dish

We love chicken fried rice here, but if you want something easier, basic white or brown rice is also good.

Cauliflower rice is another low-carb option!

I also prefer to have a vegetable side, like broccoli, carrots baked in the oven, green beans with roasted garlic, or Brussels sprouts with lemon and garlic.

Cut the chicken into pieces that are the same size so that they cook evenly.

Add chopped red bell pepper to the bowl with everything else if you like bell peppers in your orange chicken. You can add them halfway through the cooking time if you want them to be a little crunchier.

You may also use broccoli florets for more vegetables.

Because every crockpot works differently, check on it around halfway through. Use the time given as a reference, but change it to fit your car’s make and model.

Add 3/4 teaspoon more red pepper flakes to the glaze to make it hotter.

Do you own a liner for your slow cooker? Use it to make cleaning up even easier!

Storing and leftovers

How to keep food that is left over

Put any leftover orange chicken from the crockpot in a container that won’t let air in. Let it cool all the way down before putting the lid on.

How long can you keep orange chicken in the fridge?

This recipe tastes best when you eat it straight away, but you may keep it in the fridge for up to three days.

Is it okay to freeze it?

Yes, I can. Put it in a jar that can go in the freezer and keep it there for up to three months. Put it in the fridge overnight to thaw.

How to warm up orange chicken in a crockpot

To reheat leftovers on the stovetop, put them in a saucepan or skillet. You can also use the microwave.

If the sauce is too thick, add a little water to help it thin out.

Questions and Answers

Why does the orange chicken in my slow cooker feel like rubber?

This usually happens when the food is overdone. It might be because it was more than merely seared at the start, which made it too done by the time it was done.

Every slow cooker is different, as was said before. Make sure it reaches an internal temperature of 165°F before you take it off the heat. Keep an eye on it to make sure you don’t go too far.

Is it possible for me to make this gluten-free?

Yes, you can make this gluten-free by using tamari or coconut aminos instead. All of the other things on the list are already gluten-free, but you should always check the labels on your own.

Do I have to cook the chicken first?

I strongly suggest that you don’t skip this step. You can put raw chicken in the slow cooker, but if you want your orange chicken to have the trademark crispy golden skin, you have to sear it beforehand. The cornstarch also makes the glaze thicker so it doesn’t run. The extra step is worth it.

Notes

You can use chicken breasts, tenders, or thighs without bones.
A 16-18 ounce jar holds a cup and a half of orange marmalade.
If you want it to be hotter, add 3/4 teaspoon additional red pepper flakes.
You can also add chopped red bell peppers at the start of the cooking time.
You can keep leftovers in the fridge for up to three days if they are covered.

Every slow cooker works in its own way. The times listed are merely suggestions. You should try them out in your own slow cooker and change them as needed.