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This slow cooker orange chicken transforms your favorite takeout dish into a convenient home-cooked meal. The tender chicken pieces are coated in a sticky-sweet orange glaze that develops incredible flavor as it simmers. I discovered this recipe during a busy season when I needed more hands-off dinner solutions, and it quickly became a regular in our meal rotation.
I originally made this as an alternative to our expensive takeout habit, but my family now requests this version specifically. The slow cooker creates chicken that's more tender than any delivery option we've tried.
Ingredients
- Boneless skinless chicken breasts or tenders: The lean protein cooks perfectly in the slow cooker without becoming tough. Look for fresh chicken with no discoloration.
- Cornstarch: Creates the initial coating that helps the sauce cling to every piece. Opt for a non-GMO variety if possible.
- Olive oil: Used for the initial browning to create flavor. Choose a good quality but not your premium extra virgin.
- Orange marmalade: The star ingredient providing concentrated orange flavor without needing to reduce fresh juice. Select a quality brand with visible orange pieces.
- Low sodium soy sauce: Adds the umami foundation while controlling salt levels. Tamari works great for a gluten-free option.
- Vinegar: Balances the sweetness with essential acidity. Rice vinegar works best but white vinegar is fine too.
- Sesame oil: A small amount adds authentic Asian flavor. Always use toasted sesame oil for maximum impact.
- Ground ginger: Provides warming spice without the work of fresh ginger. Look for bright colored powder indicating freshness.
- Garlic: Essential aromatic that mellows beautifully during slow cooking. Fresh cloves produce the best flavor.
- Red pepper flakes: Adds gentle heat that builds in the sauce. Toast them briefly before adding for enhanced flavor.
- Sesame seeds: Contribute texture and visual appeal. Use unhulled seeds for more nutrition and flavor.
- Scallions: The fresh garnish that brightens the finished dish. Choose bunches with firm green tops.
Step-by-Step Instructions
- Prep the Chicken:
- Cut chicken breasts into approximately 1-inch pieces. Make them uniform in size to ensure they cook evenly throughout. Slightly larger pieces hold up better in the slow cooker than tiny pieces which can become mushy.
- Create the Coating:
- Add cornstarch to a shallow dish and toss chicken pieces until completely coated on all sides. This light coating will help thicken the sauce during cooking and creates a better texture on the chicken.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium high heat. Working in batches if necessary, add the coated chicken pieces without overcrowding. Brown each side for about 1-2 minutes just until golden, not cooking through. This develops flavor through caramelization.
- Prepare the Slow Cooker:
- Transfer all browned chicken pieces to your 6-quart slow cooker, arranging them in an even layer to promote uniform cooking throughout.
- Mix the Sauce:
- In a medium bowl, whisk together orange marmalade, soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds until completely combined. Make sure to break up any clumps of marmalade for even distribution of flavor.
- Combine and Cook:
- Pour the prepared sauce over the chicken in the slow cooker. Gently stir to ensure each piece is coated. Cover with the lid and set to LOW for 2-3 hours. Check and stir halfway through cooking to prevent burning around the edges.
- Finish and Serve:
- Once cooking is complete, stir the chicken again to redistribute the thickened sauce. Garnish with freshly chopped scallions and additional sesame seeds. Serve over steamed rice for the complete takeout experience at home.
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The orange marmalade is truly the secret weapon in this recipe. I discovered its potential after trying unsuccessfully to reduce fresh orange juice for a similar flavor. The concentrated sweetness and bits of orange peel create a depth that would take hours to develop from scratch. When my children ask for orange chicken now, they specifically request this slow cooker version over takeout.
Sauce Variations
The basic orange sauce can be modified to suit different flavor preferences. For a spicier version, double the red pepper flakes or add a tablespoon of sriracha. If you prefer a more complex flavor profile, add a tablespoon of hoisin sauce or oyster sauce to introduce more umami notes. For those who find the sauce too sweet, reduce the marmalade by 1/4 cup and add the zest of one fresh orange instead.
Make Ahead and Storage
This orange chicken reheats exceptionally well, making it perfect for meal planning. You can prepare it up to three days in advance and store it in airtight containers in the refrigerator. The flavors actually continue to develop overnight, making next-day leftovers even more delicious. For longer storage, freeze portions in freezer-safe containers for up to two months. Thaw overnight in the refrigerator before gently reheating on the stovetop with a splash of water or chicken broth to restore the sauce consistency.
Serving Suggestions
While rice is the traditional pairing, this orange chicken is remarkably versatile. Serve it over cauliflower rice for a lower-carb alternative that still soaks up the delicious sauce. For a complete meal, add steamed broccoli, sugar snap peas, or bell peppers on the side. The sweet-savory flavors also pair wonderfully with noodles like lo mein or rice noodles. For an impressive presentation, serve family-style on a large platter with the chicken in the center surrounded by vegetables, with sauce drizzled over everything and plenty of scallions and sesame seeds as garnish.
Slow Cooker Tips
Your slow cooker's performance can vary significantly from the recipe timing. The first time you make this dish, check it after 2 hours to gauge how quickly it's cooking. Different brands and even the age of your slow cooker can affect cooking times. Newer models often cook hotter and faster than older ones. Position your slow cooker away from walls and other appliances to ensure proper air circulation. The sauce will thicken more upon standing, so don't worry if it seems slightly thin when you first finish cooking.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and yield a tender, flavorful result.
- → How can I make this dish spicier?
Increase the red pepper flakes to 3/4 teaspoon or add a dash of hot sauce to the sauce mixture.
- → Can I add vegetables to this dish?
Yes, chopped red bell peppers or snap peas can be added at the beginning of the cook time for added texture and flavor.
- → What can I serve alongside this dish?
This dish pairs perfectly with steamed white or brown rice and a side of broccoli or snap peas.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.