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Slow cooker orange chicken in a white bowl with green onion.
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5 from 12 votes

Slow Cooker Orange Chicken

This Slow Cooker Orange Chicken recipe makes tender, flavorful, morsels of chicken that have a lightly textured, saucy coating. This dish pairs nicely with white rice, mashed potatoes, or fries.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dinner
Cuisine: Asian
Keyword: orange chicken, Slow cooker orange chicken
Servings: 5 people
Calories: 689cal
Author: Amy Desrosiers
Cost: $8


  • 6-quart slow cooker
  • cutting board
  • knife
  • zippered storage bag
  • spoon
  • Measuring Cups & spoons


  • 2 tablespoons olive oil
  • 2 pounds boneless white meat chicken cut into cubes
  • 1 cup orange marmalade
  • cup cornstarch
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • 2 tablespoons sesame oil
  • 1 teaspoon ginger
  • 2 whole garlic cloves pressed
  • 2 tablespoons green onion sliced


  • Drizzle 2 tablespoons of olive oil into the bottom of a 6-qaurt slow cooker.
  • Add salt, pepper flakes, cornstarch, and cubed chicken to a zippered bag. Shake to coat with cornstarch. You do not want to over coat the pieces because it will thicken the sauce too much. Add coated chicken into the bottom of the slow cooker.
  • Add marmalade, sesame oil, rice vinegar, soy sauce, ginger, and garlic to a small bowl and whisk to combine. Pour sauce over cubed chicken, and stir to combine.
  • Cover slow cooker with the lid and cook on high for 2 hours. Check the chicken with a thermometer at the 90 minute mark to ensure the internal temperature has reached 165°F. Additionally, this can be cooked on low for 4 hours checking the chicken at the 3-hour mark.
  • Serve chicken with green onion, and toasted sesame seeds over the rice of your choice.


Nutritional values may vary and are meant to be a guide.
Cooking Times
This better than takeout orange chicken is not a slow cooker meal where you can set it and forget it. In fact, it cooks up rather quickly. Once the chicken reaches an internal temperature of 165 degrees Fahrenheit it is done. My chicken cooked for 2 hours on high, but you will want to start checking yours at the 90-minute mark. If the sauce is starting to dry out and get clumpy shut it off.
Every slow cooker varies so checking your dish at the 90 minute mark will ensure it turns out perfectly. If you choose to cook it on low, I recommend checking it at the 3 hour mark. For best taste and texture, I would not cook it over 4 hours unless the internal temperature of the chicken has not yet reached 165 degrees Fahrenheit. This dish can dry out quickly and should not be made during a full work day. Unfortunately, this is not an 8-hour slow cooker meal.


Serving: 1portion | Calories: 689cal | Carbohydrates: 52g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 825mg | Potassium: 404mg | Fiber: 1g | Sugar: 39g | Vitamin A: 377IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg