This post contains affiliate links. Please see our disclosure policy.
Slow-cooker orange chicken skips the fryer, dials back the sugar, and still delivers everything you want: sticky, citrusy, and unapologetically saucy. Serve it over rice with veggies and feel good about dinner!
This is the kind of thing you make on a Sunday and feel quietly smug about all week. It feeds four, it reheats beautifully, and if you’re cooking for one, congratulations—you’ve just solved lunch for the next three days. Pair it with a pot of Coconut Ginger Instant Pot Rice, and you’re really in business.
Looking for more easy slow cooker chicken recipes? You’ll love these slow-cooker chicken tacos and this slow-cooker Buffalo chicken.
Table of Contents
What You’ll Love About This Orange Chicken
- Set it and forget it to cook on high or low, based on your day
- 10 to 25 grams less sugar than many other top orange chicken recipes
- Leftovers make for great lunches
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Chicken: I use skinless, boneless breasts, but you could use skinless, boneless thighs. Cooking times will vary.
- Marmalade: This brings an intense orange flavor and a bit of sweetness.
- Oranges: Freshly squeezed orange juice, and stirring in orange zest at the end adds a nice, fresh flavor.
- Chili sauce: Adds a little kick, but you can omit it entirely if you’d like to keep it mild. I like using Sriracha.
Step-by-Step: How to Make Slow Cooker Orange Chicken
Step 1: Prepare the Orange Sauce
Right there in the slow cooker, whisk together the chicken broth, orange juice, marmalade, soy sauce, sesame oil, rice vinegar, chili sauce, grated ginger, minced garlic, and 2 tablespoons of cornstarch. Make sure it’s well blended.
Step 2: Add the Chicken
Transfer the chicken breasts into the slow cooker. Spoon some sauce over them.
Step 3: Set the Time and Cook
Secure the lid onto the slow cooker and either cook on low for 3-4 hours or on high for 1.5-2.5 hours. (This may vary by slow cooker) Tip: If you can, keep an eye on the internal temperature of the chicken with a meat thermometer as it cooks. You want the chicken to reach an internal temperature of 160-165ºF.
Step 4: Cut the Chicken Into Cubes
Once the chicken breasts are cooked through, transfer them to a cutting board and cut them into bite-sized cubes.
Step 5: Thicken the Sauce
If the slow cooker is cooking on low, switch it to high. Mix 1 tablespoon of cornstarch with 1/4 cup of cold water and whisk it into the sauce. This will thicken it up a little more.
Step 6: Coat the Chicken and Serve
Once the sauce has thickened, change the cook setting to “Keep Warm”. Transfer the cubed chicken back to the slow cooker, add the orange zest, and stir it into the sauce to coat. You can stir in the scallions at this point, too, or save them for a crisp garnish instead.
Substitutions & Variations
- Kid-Friendly: Hold back on the chili sauce for a mild dish
- Even Less Sugar: You can omit the marmalade entirely and use 1/2 cup of freshly squeezed orange juice instead of the 1/4 cup called for in the recipe.
- Honey: You can use honey as a sweetener, but whisk it in during the last 30 minutes of cook time. Heating honey above 105ºF can destroy its beneficial nutrients, and if cooked for too long, it can burn.
Storage & Reheating
- Fridge: Leftovers can be stored in an airtight container and refrigerated for up to 4 days.
- Freezer: To freeze, let the chicken cool completely, then transfer it to a freezer-friendly storage bag or silicone tray and freeze for up to 3 months. Transfer it to the fridge the night before you plan to use it.
- Reheat: You can reheat the chicken and sauce in the microwave in 30-second increments until warmed through, or in a saucepan on the stove over medium-low heat.
What To Serve It With
Fresh orange juice and zest, soy sauce, a splash of rice vinegar, something sweet (honey, sugar, or marmalade if you really want to commit to the bit), garlic, ginger, and a cornstarch slurry to pull it all together. Sesame oil adds a great, nutty flavor, and a little Sriracha if you like it with a kick.
Low and slow is almost always the move here. Just 3-4 hours, and you’ll have super-tender, juicy chicken. If you’re in a rush, high for 1.5-2.5 hours works, but chicken breasts in particular can dry out fast, so keep an eye on them. Thighs are much more forgiving (and honestly, more flavorful) and will do well either way. If you’re worried, go with thighs.
Slow Cooker Orange Chicken
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh squeezed orange juice, Approx. 1 large orange, but I suggest buying 2 oranges just to be safe
- 1/3 cup marmalade
- 1/3 cup low-sodium soy sauce
- 4 garlic cloves, minced
- 1 TBSP sesame oil
- 2 TBSP rice vinegar
- 1 TBSP chili sauce , Like Sriracha or sambal oelek
- 1 tsp grated ginger root
- 3 TBSP cornstarch
- Zest of 1 large orange
- 1/2 cup thinly sliced scallions
Garnishes
- Sesame seeds, I like to lightly toast mine. See notes.
- Chopped cilantro
- Chili sauce
Instructions
- In the slow cooker insert, whisk together the chicken broth, orange juice, marmalade, soy sauce, sesame oil, rice vinegar, chili sauce, grated ginger, minced garlic, and 2 tablespoons of the cornstarch until well blended. (Set the other tablespoon aside for later.)
- Transfer the chicken breasts into the slow cooker and spoon some of the sauce over them to cover.
- Secure the slow cooker lid, then cook on low for 3-4 hours or on high for 1.5-2.5 hours. (This may vary by slow cooker) Tip: If you can, keep an eye on the internal temperature of the chicken as it cooks with a meat thermometer. You want the chicken to reach an internal temperature of 160-165ºF.
- Once the chicken breasts are cooked, transfer them to a cutting board and cut them into bite-sized cubes.
- If the slow cooker is cooking on low, switch it to high. Mix 1 tablespoon of cornstarch with 1/4 cup of cold water, then whisk it into the slow cooker sauce. This will thicken it up a little more.
- Once the sauce has thickened, change the cook setting to “Keep Warm”. Transfer the cubed chicken back to the slow cooker, add the orange zest, and stir to coat the chicken. You can add the scallions at this point or save them for a crisp garnish.
This was an easy weeknight meal that was delicious, and smells sooooo good. Will definitely be making this again!
Yay! I’m so glad you enjoyed it, Allyson!
This is such a lovely dish with great citrus flavour.. quick and easy when you’re on the run.. yum yum 😋 I’ll be certainly making this again . ❤️
So glad to hear it!
This was so delicious! The chicken was tender and flavorful! My son, who doesn’t normally like to try new things, really liked it!
I’m so glad to hear this, Evelyn! You know you’ve won when the kiddos like it. I’m still working on that. Haha.
So flavorful and delicious! I love being able to make this on a weekend and relax for a few hours while dinner cooks. It’s great to have the 2-hour cooking option, too. Really tasty!
This slow cooker orange chicken is a great weeknight dinner. I loved that there were plenty of delicious leftovers for the next day too!
The best orange chicken I have had! I will definitely make it again, thank you!
I am just loving this healthier take on one of my favorite Chinese takeout dinners! And bonus points for being made in the slow cooker. :)
This was super easy and flavorful. My kids LOVE orange chicken and this version was simple but felt much healthier – no frying! Perfect for that 1:00 pm what am I going to make for dinner? moment!