This Slow Cooker Orange Chicken is the weeknight dinner dream you didn’t know you needed. Imagine tender bites of chicken coated in a sticky, sweet, citrusy sauce with just the right hint of garlic and soy—it’s pure comfort in every bite. The best part? Your slow cooker does most of the heavy lifting, giving you more time to unwind while your kitchen fills with the mouthwatering aroma of takeout-style goodness. Serve it over fluffy rice or noodles, and you’ve got a better-than-takeout meal right at home.

Why You’ll Love This Recipe

Hands-Off Cooking: Just toss everything into the slow cooker and let it work its magic. No babysitting required.
Incredibly Flavorful: The combination of sweet orange marmalade, tangy soy sauce, and fragrant garlic makes this dish burst with flavor in every bite.
Budget-Friendly: Uses simple pantry staples and basic cuts of chicken, making it affordable and accessible.
Family Approved: Even picky eaters go for seconds. It’s sweet, savory, and totally satisfying.

Ingredients You’ll Need

Here’s what you’ll need to create this delicious slow cooker orange chicken, and some tips to get the best results:

Chicken thighs or breasts: Go for boneless and skinless cuts for easy prep and tender texture. Thighs tend to stay juicier, but breasts work great too.
Orange marmalade: This is the secret to the dish’s signature sweet and tangy glaze. Choose a variety with real orange peel for added depth.
Soy sauce: Adds that salty, umami backbone. Low-sodium is best if you’re watching your salt intake.
Garlic: Fresh minced garlic infuses the sauce with bold aroma and flavor.
Rice vinegar: Brings acidity to balance the sweetness of the marmalade.
Ginger: Fresh or ground ginger adds warmth and a gentle zing. Totally worth it for that little extra flavor punch.
Cornstarch: Used at the end to thicken the sauce to that glorious, sticky consistency.
Green onions and sesame seeds: Optional, but highly recommended for garnish—they add color, texture, and fresh flavor.

Variations

Spicy Orange Chicken: Add a dash of red pepper flakes or a squirt of sriracha for a spicier version.
Healthier Option: Use reduced-sugar marmalade or swap it with fresh orange juice and zest plus a touch of honey.
Crispy Finish: For a texture twist, quickly pan-fry or broil the chicken after slow cooking to add some caramelized edges.
Vegetarian Version: Replace chicken with tofu or cauliflower. Just reduce the cooking time slightly to avoid over-softening.

How to Make Slow Cooker Orange Chicken

Step 1: Prep the Chicken

Cut the chicken into bite-sized chunks and lightly season with salt and pepper. If you prefer a bit of sear, you can brown the pieces in a hot skillet for a few minutes before slow cooking, but it’s optional.

Step 2: Mix the Sauce

In a bowl, stir together orange marmalade, soy sauce, minced garlic, rice vinegar, and ginger. Give it a quick taste—adjust sweetness or acidity to your liking.

Step 3: Add to the Slow Cooker

Place the chicken pieces into your slow cooker, pour the sauce over them, and stir gently to coat. Cover and cook on low for 4 to 5 hours or on high for 2.5 to 3 hours, until the chicken is cooked through and tender.

Step 4: Thicken the Sauce

In the last 30 minutes, mix a tablespoon of cornstarch with a little water and stir it into the sauce. Cover again and let it cook until the sauce thickens beautifully.

Step 5: Garnish and Serve

Once done, sprinkle with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.

Pro Tips for Making the Recipe

Don’t Overcook: Even in a slow cooker, chicken can dry out if cooked too long. Stick to the suggested times and check for doneness.
Cut Chicken Evenly: This helps ensure all pieces cook at the same rate, so nothing ends up undercooked or too soft.
Use a Liner or Spray the Crock: Easy cleanup is a gift—use a slow cooker liner or lightly oil the insert to prevent sticking.
Make it Fresher: Add a handful of orange zest or a squeeze of fresh juice at the end for an extra burst of citrusy brightness.

How to Serve

This dish pairs beautifully with:

Classic Steamed White Rice

The fluffy texture and mild flavor are perfect for soaking up that glossy orange sauce.

Fried Rice or Noodles

Turn it into a full takeout-style meal with veggie fried rice or lo mein noodles.

Steamed Broccoli or Snow Peas

Add some crunch and color on the side with lightly steamed or stir-fried greens.

Lettuce Wraps

Spoon the chicken into crisp lettuce leaves for a lighter, low-carb option.

Make Ahead and Storage

Storing Leftovers

Cool the chicken completely before storing. Place it in an airtight container in the refrigerator for up to 4 days.

Freezing

This freezes like a dream. Transfer to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months.

Reheating

Reheat in the microwave or on the stovetop over medium heat. Add a splash of water if the sauce thickens too much during storage.

FAQs

Can I use frozen chicken in the slow cooker?
It’s best to thaw chicken first to ensure it cooks evenly and safely. Frozen chicken can cause uneven cooking and affect the texture.

Is orange marmalade the same as orange sauce?
Not exactly. Marmalade is thicker and made from citrus peel, which adds richness and flavor. It’s the base for this sauce but not a direct substitute for store-bought orange sauce.

Can I cook this on the stovetop instead of a slow cooker?
Yes! Sauté the chicken, add the sauce ingredients, and simmer on low until the chicken is cooked and the sauce thickens—about 20 minutes total.

What can I use instead of cornstarch to thicken the sauce?
Arrowroot powder or a small amount of flour slurry works just as well. Add slowly and stir until the sauce reaches the desired consistency.

Final Thoughts

This Slow Cooker Orange Chicken is everything you want in a homemade meal—simple, satisfying, and ridiculously delicious. It’s a fantastic recipe to keep in your weeknight rotation, especially when you need something easy but packed with flavor. Give it a try, and let your slow cooker do the magic!

Slow Cooker Orange Chicken Recipe