Asian Crockpot Orange Chicken is the easiest way to get that sweet, tangy, sticky orange-chicken flavor at home without frying. The slow cooker does all the work, so the chicken turns juicy and tender while it cooks in an orange marmalade glaze with soy sauce, rice wine vinegar, sesame oil, ginger, garlic, and green onions.
This recipe is perfect for busy days because it’s mostly hands-off, and it makes plenty of extra sauce in the slow cooker that you can spoon over rice and veggies. It’s also a great “takeout-style” dinner idea for families because the flavors are bold, but you can control the heat and ginger intensity easily.
Why you’ll love it
- No breading, no browning, no frying just slow cooker cooking.
- Sweet and tangy sauce made from orange marmalade + soy sauce + vinegar for that takeout vibe.
- Plenty of sauce for rice, broccoli, snow peas, or noodles.
Ingredients (lists)
- 2 tablespoons olive oil, divided
- 1 to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 cup orange marmalade
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger, or to taste
- 1/4 teaspoon garlic powder, or 2 garlic cloves finely minced
- 2 tablespoons sesame seeds, lightly toasted (optional)
- 2 tablespoons green onions, thinly sliced (for garnish)
- Orange slices (optional, for garnish)
Instructions (lists)
- Optional: line a 6–7 quart slow cooker with a liner for easy cleanup.
- Drizzle 1 tablespoon olive oil in the bottom of the slow cooker.
- Add chicken pieces, cornstarch, salt, and pepper to a zip-top bag; seal and shake to coat.
- Add the coated chicken to the slow cooker and spread it out evenly.
- In a bowl or measuring cup, stir together orange marmalade, soy sauce, rice wine vinegar, sesame oil, ground ginger, garlic, and the remaining 1 tablespoon olive oil.
- Pour the sauce over the chicken and use a spoon to make sure all pieces are coated.
- Cook covered on HIGH about 2 hours or LOW about 4 hours, checking earlier (90 minutes on HIGH or 3 hours on LOW) and stop when chicken reaches 165°F.
- Serve hot with extra sauce spooned over the top, then garnish with sesame seeds, green onions, and optional orange slices.
Tips for best results
Cut chicken into evenly sized 1-inch pieces so it cooks evenly and stays juicy. If your slow cooker runs hot, start checking early to avoid dry chicken. Serve it over rice with steamed broccoli or peas/snow peas for an easy “orange chicken bowl” dinner.
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Asian Crockpot Orange Chicken
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
Description
This Asian Crockpot Orange Chicken is a no-fry slow cooker dinner made with tender chicken pieces coated in a sweet-and-tangy orange marmalade glaze with soy sauce, vinegar, ginger, and garlic, finished with sesame seeds and green onions.
Ingredients
2 tablespoons olive oil, divided
1 to 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup cornstarch
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 cup orange marmalade
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon ground ginger, or to taste
1/4 teaspoon garlic powder, or 2 garlic cloves finely minced
2 tablespoons sesame seeds, lightly toasted (optional)
2 tablespoons green onions, thinly sliced, for garnish
Orange slices, optional, for garnish
Instructions
1. Optionally line a 6 to 7-quart slow cooker with a liner for easier cleanup.
2. Drizzle 1 tablespoon olive oil over the bottom of the slow cooker.
3. Add the chicken, cornstarch, salt, and pepper to a large zip-top bag, seal, and shake to coat the chicken evenly.
4. Add the coated chicken to the slow cooker and spread it out evenly.
5. In a bowl or measuring cup, stir together the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ground ginger, garlic (or garlic powder), and the remaining 1 tablespoon olive oil.
6. Pour the sauce over the chicken, using a spoon to help distribute it so all pieces are coated.
7. Cover and cook on HIGH for about 2 hours or on LOW for about 4 hours. Start checking early (about 90 minutes on HIGH or 3 hours on LOW) and stop cooking when the chicken reaches 165°F (74°C).
8. Serve hot with extra sauce spooned over the chicken, and garnish with sesame seeds, green onions, and optional orange slices.
Notes
For best texture, cut the chicken into evenly sized 1-inch pieces so it cooks evenly.
Slow cooker temperatures vary, so check early to avoid overcooking and drying out the chicken.
If you need more heat, add a pinch of crushed red pepper flakes to the sauce.
Serve over rice with steamed broccoli, snap peas, or mixed veggies to soak up the extra sauce.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
