Why You’ll Love This Recipe

This Crockpot Orange Chicken is the perfect balance of sweet and savory. The orange marmalade creates a sticky, flavorful sauce that coats the chicken, and the slow cooking process ensures the meat is tender and juicy. This dish is perfect for a busy weeknight dinner or meal prep for the week ahead. The sweet orange flavor is a crowd-pleaser, and the fact that it’s made in the slow cooker makes it super convenient. Serve it over rice or with steamed vegetables for a complete, satisfying meal.

Ingredients

4 boneless, skinless chicken breasts (or thighs)
1 cup orange marmalade
1/4 cup soy sauce (low-sodium recommended)
1/4 cup rice vinegar (or apple cider vinegar)
2 tablespoons honey (optional, for extra sweetness)
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Salt and pepper, to taste
1 tablespoon cornstarch (optional, for thickening)
Cooked rice, for serving
Fresh green onions or sesame seeds, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken: Place the chicken breasts (or thighs) into the bottom of your crockpot.
Mix the sauce: In a bowl, combine the orange marmalade, soy sauce, rice vinegar, honey (if using), minced garlic, ground ginger, and red pepper flakes (if using). Stir well to combine.
Pour the sauce over the chicken: Pour the orange sauce mixture over the chicken in the crockpot. Make sure the chicken is well coated with the sauce.
Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender. You can check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Thicken the sauce (optional): If you prefer a thicker sauce, remove the chicken from the crockpot once it’s done cooking. In a small bowl, mix 1 tablespoon of cornstarch with 1-2 tablespoons of water to create a slurry. Stir this mixture into the sauce in the crockpot and cook on high for an additional 15-20 minutes until the sauce thickens.
Shred the chicken (optional): If you want shredded chicken, simply use two forks to pull apart the chicken into bite-sized pieces after removing it from the crockpot. Stir the chicken back into the sauce.
Serve: Serve the orange chicken over a bed of rice and garnish with chopped green onions or sesame seeds if desired.
Enjoy: Enjoy your sweet and savory Crockpot Orange Chicken with a side of your favorite vegetables or a simple salad!

Servings and Timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 4-6 hours on low or 2-3 hours on high
Total time: 4-6 hours (including slow cooking)

Variations

Add vegetables: Toss in vegetables like bell peppers, onions, or snap peas during the last 30 minutes of cooking for added flavor and nutrition.
Make it spicy: Add more red pepper flakes, or stir in a teaspoon of sriracha or chili garlic sauce for a spicy kick.
Add pineapple: For a tropical twist, add pineapple chunks to the sauce during the last 30 minutes of cooking.
Gluten-free version: Use tamari or coconut aminos in place of soy sauce for a gluten-free version of this dish.
Orange zest: Add a little orange zest to the sauce for a more intense orange flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and sauce in the microwave or on the stovetop until heated through. You may need to add a little water or broth to loosen up the sauce.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs for a juicier, more flavorful result. Boneless, skinless chicken thighs work best for this recipe.

2. Can I use a different fruit preserve instead of orange marmalade?

Yes, you can experiment with other fruit preserves like apricot, peach, or raspberry, though the flavor will change.

3. Can I make this recipe in the Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Cook the chicken on high pressure for 10-12 minutes, then use the quick release. You can also use the sauté function to thicken the sauce at the end if needed.

4. Can I freeze Crockpot Orange Chicken?

Yes, you can freeze this dish. After cooking and cooling, store the chicken and sauce in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and heat through on the stove or in the microwave.

5. How do I make the sauce thicker?

If you prefer a thicker sauce, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons water) and stir it into the sauce during the last 20 minutes of cooking.

6. Can I use fresh orange juice instead of orange marmalade?

Fresh orange juice will work, but it won’t have the same sweetness and consistency as orange marmalade. To mimic the thickness and sweetness, you can add a bit of sugar or honey to the fresh orange juice.

Conclusion

Crockpot Orange Chicken with Orange Marmalade is a flavorful, easy-to-make dish that is perfect for busy days when you want something delicious without much effort. The combination of tender chicken and the sweet, tangy orange sauce creates a dish that’s both comforting and satisfying. Plus, with the convenience of the slow cooker, it’s a set-it-and-forget-it meal that will fill your kitchen with irresistible aromas. Whether served with rice, vegetables, or a simple salad, this dish is sure to become a family favorite!

Crockpot Orange Chicken with Orange Marmalade

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Crockpot Orange Chicken with Orange Marmalade is a hands-off, flavorful meal featuring the perfect balance of sweet and savory flavors. The slow-cooked chicken is coated in a rich, tangy orange marmalade sauce, making it a simple yet delicious dish for busy days. Serve it over rice or with steamed vegetables for a complete, satisfying meal.

Author: Catherine
Prep Time: 10 minutes
Cook Time: undefined
Total Time: 4-6 hours
Yield: 4 servings
Category: Main Course
Method: Slow Cooking
Cuisine: American/Asian Fusion

Instructions

Place the chicken breasts (or thighs) into the bottom of your crockpot.
In a bowl, combine the orange marmalade, soy sauce, rice vinegar, honey (if using), minced garlic, ground ginger, and red pepper flakes (if using). Stir well to combine.
Pour the sauce mixture over the chicken in the crockpot, making sure the chicken is well coated.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C).
Optional: To thicken the sauce, remove the chicken, mix cornstarch with 1-2 tablespoons of water, and stir it into the sauce in the crockpot. Cook on high for an additional 15-20 minutes until thickened.
Optional: Shred the chicken by pulling it apart with two forks and stir it back into the sauce.
Serve the orange chicken over cooked rice and garnish with fresh green onions or sesame seeds if desired.

Notes

This dish pairs perfectly with steamed vegetables or a simple salad.You can add more vegetables like bell peppers, onions, or snap peas during the last 30 minutes of cooking for added flavor and nutrition.For a spicier kick, add extra red pepper flakes or some sriracha sauce to the sauce mixture.

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 35g
Sodium: 690mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 32g
Cholesterol: 90mg