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Slow Cooker Orange Chicken Recipe

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4.1 from 5 reviews

This Slow Cooker Orange Chicken recipe features tender bite-sized pieces of chicken coated in a flavorful sweet and savory orange glaze. After a quick browning in olive oil, the chicken simmers slowly in a blend of orange marmalade, soy sauce, and spices, delivering a delicious homemade version of your favorite takeout dish. Serve it over rice with steamed broccoli for a comforting meal that’s easy to prepare and perfect for busy days.

Ingredients

Chicken

  • 2 pounds boneless skinless chicken breasts or tenders, cut into 1-inch bite-sized pieces
  • ⅓ cup cornstarch
  • 4 tablespoons olive oil

Sauce

  • 1 ½ cups orange marmalade (about a 16 oz jar)
  • ½ cup low sodium soy sauce
  • 2 tablespoons white vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sesame seeds, plus more for garnish

Garnish

  • Chopped scallions

Instructions

  1. Prepare the Chicken: Cut the chicken breasts or tenders into approximately 1-inch pieces to ensure even cooking and easy eating.
  2. Coat the Chicken: Pour the cornstarch into a shallow dish. Add the chicken pieces and toss them well to evenly coat each piece with cornstarch. This helps create a slight crispness when browning.
  3. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken pieces and lightly brown them on all sides. The chicken does not need to be fully cooked at this stage, just lightly golden to enhance flavor.
  4. Transfer to Slow Cooker: Place the browned chicken pieces into the basin of a 6-quart slow cooker, preparing for slow cooking.
  5. Make the Sauce: In a medium bowl, whisk together the orange marmalade, low sodium soy sauce, white vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds until fully combined.
  6. Add Sauce to Chicken: Pour the prepared sauce over the chicken in the slow cooker. Stir gently to combine the chicken evenly with the sauce.
  7. Slow Cook: Cover the slow cooker and cook on LOW heat for 2 to 3 hours. Stir halfway through cooking to prevent sticking or burning and ensure even sauce distribution.
  8. Garnish and Serve: When the chicken is tender and cooked through, garnish with chopped scallions and additional sesame seeds. Serve hot over steamed rice and enjoy with a side of steamed broccoli or your favorite vegetables.

Notes

  • Cutting the chicken into uniform pieces ensures even cooking and better sauce coverage.
  • Lightly browning the chicken before slow cooking adds flavor but is optional if short on time.
  • Using low sodium soy sauce helps control the saltiness of the dish.
  • If preferred, adjust the red pepper flakes for more or less heat according to your taste.
  • This recipe pairs well with steamed vegetables like broccoli or snap peas for a balanced meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm gently on the stovetop or microwave until heated through.

Find it online: https://yumntasty.com/slow-cooker-orange-chicken-recipe/