Delight in a delicious, takeout-inspired meal with this Slow Cooker Orange Chicken. Tender chicken pieces are enveloped in a sweet and savory glaze that will make your taste buds sing. This simple dish combines Asian flavors with the ease of slow cooking, perfect for busy weeknights. Just a bit of prep work, and your slow cooker will take care of the rest. Serve it with rice and steamed broccoli for a wholesome and satisfying dinner.

The beauty of this recipe lies in its simplicity. By browning the chicken first, you lock in the flavors and ensure that the chicken remains juicy during the slow cooking process. The sauce, made with orange marmalade and soy sauce, offers a perfect balance of sweet, tangy, and savory notes that will elevate your meal. Your family will think you’ve ordered from their favorite Chinese restaurant!

Best of all, this Slow Cooker Orange Chicken recipe is versatile. You can adjust the heat to your preference, add extra veggies, or swap out the chicken breasts for thighs. It’s a flavorful dish that will quickly become a go-to in your weekly meal rotation.

Key Ingredients for Slow Cooker Orange Chicken

Boneless, skinless chicken breasts – The tender base of this dish, perfect for soaking up the rich, tangy sauce.
Orange marmalade – Adds a delightful sweetness and vibrant citrus flavor that defines this dish.
Low-sodium soy sauce – Contributes the savory, umami depth to balance out the sweetness.
Ground ginger – Gives the sauce a warm, aromatic kick, enhancing the Asian-inspired flavor.
Cornstarch – Lightly coats the chicken to ensure a perfectly crisp exterior while sealing in moisture.
Vinegar – Adds the necessary tang to balance the sweetness of the marmalade.
Sesame oil – Infuses a nutty, toasty note into the sauce, elevating its flavor profile.
Red pepper flakes – Provides a subtle heat to contrast the sweetness. Adjust according to your spice preference.
Garlic cloves – Imparts a savory depth and rich aroma to the sauce.
Sesame seeds and scallions – Finish off the dish with texture and a fresh, vibrant garnish.

How to Make Slow Cooker Orange Chicken

Prep the Chicken: Begin by slicing the chicken into bite-sized pieces and dredging them in cornstarch to create a crispy outer layer.
Brown the Chicken: Heat olive oil in a skillet and quickly brown the chicken pieces, ensuring they are golden but not fully cooked through.
Prepare the Sauce: In a separate bowl, whisk together the orange marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds until smooth and well-combined.
Cook in the Slow Cooker: Place the browned chicken in your slow cooker and pour the sauce over the top. Stir everything together to coat the chicken evenly.
Slow Cook: Set the slow cooker on low and let it cook for about 3 hours. Stir halfway through the cooking time to ensure even coverage and prevent any sticking.
Garnish and Serve: Once cooked, garnish with chopped scallions and extra sesame seeds before serving hot over a bed of rice.

Tips for Success

For added flavor, try marinating the chicken in the orange marmalade sauce for an hour before cooking. This step will allow the chicken to absorb the sweet and tangy notes deeply, resulting in a richer dish.

If you’re a fan of spice, feel free to amp up the heat by adding more red pepper flakes or even a drizzle of Sriracha. You can also introduce red bell peppers or snap peas to the mix to create a more colorful and nutritious meal.

For a healthier twist, swap out regular soy sauce with a low-sodium option, or replace it with tamari for a gluten-free version. And if you’re in the mood for something extra crispy, toss the chicken in an air fryer before adding it to the slow cooker.

Storing and Reheating Leftovers

Leftovers of this Slow Cooker Orange Chicken are a breeze to store and reheat. Once cooled, transfer any remaining chicken to an airtight container and refrigerate for up to three days. When you’re ready to enjoy it again, gently reheat the chicken in a skillet over medium heat or in the microwave until warmed through.

For longer storage, you can freeze the chicken for up to two months. Simply thaw it in the fridge overnight before reheating. When reheating, add a splash of water or broth to loosen the sauce and maintain its signature texture.

Enjoy your sweet and savory orange chicken once again, knowing it will taste just as good as the first time!

Slow Cooker Orange Chicken Recipe

Enjoy a delectable meal with this Slow Cooker Orange Chicken, featuring tender pieces of chicken enveloped in a sweet and savory glaze. Simple to prepare, this dish involves browning the chicken briefly before letting the slow cooker do the rest. Serve alongside rice and steamed broccoli for a delightful takeout-style meal at home.

No votes so far! Sei der Erste, der diesen Beitrag bewertet.

Rezept drucken Merken

Gericht: Dinner

Land: Asian

Keyword: Slow Cooker Orange Chicken Recipe

Vorbereitung: 30

Zubereitung: 3

Gesamtzeit: 3 30

Zutaten

2 pounds boneless skinless chicken breasts or tenders, cut into bite-sized pieces
4 tablespoons olive oil
½ cup low-sodium soy sauce
1 teaspoon ground ginger
⅓ cup cornstarch
1 ½ cups orange marmalade
2 tablespoons vinegar
1 teaspoon sesame seeds plus more for garnish
½ teaspoon red pepper flakes
1 teaspoon sesame oil
3 garlic cloves minced
Scallions chopped, for garnish

Anleitungen

Slice the chicken into small, approximately 1-inch pieces.
In a shallow dish, add the cornstarch, then toss the chicken until it is evenly coated.
Warm the olive oil in a large skillet over medium-high heat. Once heated, add the cornstarch-coated chicken pieces and lightly brown them on all sides without fully cooking through.
Transfer the browned chicken into the bowl of a 6-quart slow cooker.
In a medium-sized bowl, whisk together the orange marmalade, soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds until well combined.
Pour the sauce over the chicken in the slow cooker, stirring gently to combine everything evenly.
Cover the slow cooker and cook on low heat for 3 hours, stirring once halfway through to prevent burning.
Once cooked, garnish with chopped scallions and an extra sprinkling of sesame seeds.
Serve the orange chicken hot over rice.

Notes

You can use boneless chicken thighs as an alternative to chicken breasts or tenders.
Adjust the heat by increasing the red pepper flakes to ¾ teaspoon if desired.
For added texture, include chopped red bell peppers at the beginning of the cooking time.
Leftovers can be stored in the refrigerator for up to 3 days when covered properly.
Slow cooker times may vary by model, so monitor the cooking process and adjust as needed.