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Slow Cooker Orange Chicken Recipe Made Easy

Slow Cooker Orange Chicken

Tender chicken cooks slowly in a bright orange marmalade and barbecue sauce glaze with soy sauce, garlic, and ginger. Serve it over rice with green onions and sesame seeds for an easy crockpot dinner.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 pounds Boneless, skinless chicken breasts or thighs, cut into 1- to 1 1/2-inch pieces
Orange Sauce
  • 1 cup Orange marmalade
  • 1/2 cup Barbecue sauce
  • 1/4 cup Low-sodium soy sauce
  • 2 cloves Garlic cloves, minced
  • 1 teaspoon Fresh ginger, grated
  • 1/2 teaspoon Red pepper flakes, optional
  • 1 tablespoon Rice vinegar or fresh orange juice, optional
For Serving
  • As needed Cooked white or brown rice
  • As desired Sliced green onions and sesame seeds, optional

Method
 

Step-by-Step
  1. Trim the chicken and cut it into evenly sized 1- to 1 1/2-inch pieces. Place the chicken in a 4- to 6-quart slow cooker.
  2. Whisk together the orange marmalade, barbecue sauce, low-sodium soy sauce, minced garlic, grated fresh ginger, red pepper flakes, and optional rice vinegar or orange juice.
  3. Pour the sauce over the chicken and stir carefully until every piece is coated.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F/74°C.
  5. Stir the chicken and sauce before serving. Spoon it over cooked white or brown rice, then add sliced green onions and sesame seeds if desired.

Notes

Boneless chicken thighs stay especially juicy, while chicken breasts should not be cooked beyond doneness. Taste before adding salt because soy sauce and barbecue sauce already contain salt. For a thicker glaze, simmer the cooking liquid briefly in a saucepan or stir in a slurry made with 1 tablespoon cornstarch and 2 tablespoons cold water, then cook until thickened.