Easy Crockpot Orange Chicken for Weeknight Dinners

Orange marmalade, soy sauce, and ginger coat slow-cooked chicken pieces in a sticky sauce.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

2 pounds boneless, skinless chicken breasts or tenders, cut into 1-inch bite-size pieces
⅓ cup cornstarch
4 tablespoons olive oil (or vegetable oil, avocado oil)
1 ½ cups orange marmalade (about a 16-ounce jar)
½ cup low sodium soy sauce (or tamari for gluten-free)
2 tablespoons vinegar (white vinegar or rice wine vinegar)
1 teaspoon sesame oil
1 teaspoon ground ginger
3 cloves garlic, minced
½ teaspoon red pepper flakes (adjust to taste, up to ¾ teaspoon for more heat)
1 teaspoon sesame seeds (plus more for garnish)
Scallions, chopped (for garnish)

Cut the chicken into approximately 1-inch pieces. Pour the cornstarch into a shallow dish or a zip-top bag, add the chicken pieces, and toss or shake to evenly coat.
Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken in a single layer, without crowding the pan. Lightly brown each side of the meat (do not cook it all the way through). Transfer the browned chicken into the basin of a 6-quart slow cooker.
In a medium bowl, whisk together the orange marmalade, low sodium soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and 1 teaspoon of sesame seeds.
Pour the sauce over the chicken in the slow cooker and stir everything to blend well.
Cover the slow cooker and cook on LOW for 2-3 hours. Check and stir halfway through the cooking time to ensure it isn't burning and to redistribute the sauce.
Once cooked, garnish with chopped scallions and an additional sprinkle of sesame seeds. Serve immediately over rice (such as white, brown, or cauliflower rice) and your favorite side vegetable like steamed broccoli.

Cook the chicken to 165°F (74°C); the cook time depends on the size of the pieces and slow cooker.

Orange marmalade, soy sauce, and ginger coat slow-cooked chicken pieces in a sticky sauce. Makes 6 servings.

2 pounds boneless, skinless chicken breasts or tenders, cut into 1-inch bite-size pieces
⅓ cup cornstarch
4 tablespoons olive oil (or vegetable oil, avocado oil)
1 ½ cups orange marmalade (about a 16-ounce jar)
½ cup low sodium soy sauce (or tamari for gluten-free)
2 tablespoons vinegar (white vinegar or rice wine vinegar)
1 teaspoon sesame oil
1 teaspoon ground ginger
3 cloves garlic, minced
½ teaspoon red pepper flakes (adjust to taste, up to ¾ teaspoon for more heat)
1 teaspoon sesame seeds (plus more for garnish)
Scallions, chopped (for garnish)

Cut the chicken into approximately 1-inch pieces. Pour the cornstarch into a shallow dish or a zip-top bag, add the chicken pieces, and toss or shake to evenly coat.
Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken in a single layer, without crowding the pan. Lightly brown each side of the meat (do not cook it all the way through). Transfer the browned chicken into the basin of a 6-quart slow cooker.
In a medium bowl, whisk together the orange marmalade, low sodium soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and 1 teaspoon of sesame seeds.
Pour the sauce over the chicken in the slow cooker and stir everything to blend well.
Cover the slow cooker and cook on LOW for 2-3 hours. Check and stir halfway through the cooking time to ensure it isn't burning and to redistribute the sauce.
Once cooked, garnish with chopped scallions and an additional sprinkle of sesame seeds. Serve immediately over rice (such as white, brown, or cauliflower rice) and your favorite side vegetable like steamed broccoli.

Cook the chicken to 165°F (74°C); the cook time depends on the size of the pieces and slow cooker.