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