Slow Cooker Orange Chicken
A delightful and easy dish featuring tender chicken coated in a sweet and tangy orange sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
- 4 tablespoons olive oil
- ½ cup low-sodium soy sauce
- 1 teaspoon ground ginger
- ⅓ cup cornstarch
- 1 ½ cups orange marmalade
- 2 tablespoons vinegar
- 1 teaspoon sesame seeds (plus more for garnish)
- ½ teaspoon red pepper flakes Adjust for spice preference
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- Scallions, chopped (for garnish)
Instructions
Preparation
- Cut the chicken into small, bite-sized pieces, approximately one inch in size.
- In a shallow dish, add the cornstarch and toss the chicken pieces until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat and lightly brown the cornstarch-coated chicken pieces on all sides.
- Transfer the browned chicken into the bowl of a slow cooker.
Sauce Preparation
- In a medium-sized bowl, whisk together the orange marmalade, soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds until well combined.
Cooking
- Pour the prepared sauce over the chicken in the slow cooker, stirring gently to ensure the chicken is evenly coated.
- Cover and cook on low heat for about three hours, stirring gently halfway through.
- Once cooked, garnish each serving with freshly chopped scallions and a sprinkle of sesame seeds.
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Notes
For a thicker sauce, mix in a cornstarch slurry during the last 30 minutes of cooking. Leftovers store well for up to four days in the refrigerator.