Slow Cooker Orange Chicken
Updated
Updated
This Slow Cooker Orange Chicken turns my favorite Chinese takeout into an easy crockpot meal. No breading and no frying make this recipe both simple and healthier, without sacrificing the flavor.
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Easy Crock Pot Orange Chicken
After a full week of being in the kitchen cooking, Fridays are typically take-out night for me . Chinese is always a contender, usually resulting in Panda Express Orange Chicken and Chow Mein. But the craving hits more frequently than once a week, so sometimes I make this slow cooker orange chicken at home.
This recipe is similar to the restaurant version, except it’s not breaded or fried. Instead, the chicken is lightly seasoned and cooked in the slow cooker. Really, there are only about 5 minutes of hands-on time for this recipe, so I just love it. If I’m feeling like we need some veggies, I’ll throw in broccoli or whatever else I have in the fridge, in the last 30 minutes or so.
Slow Cooker Orange Chicken
Ingredients
- 2 lbs. boneless chicken breasts, cut into bite-sized cubes, boneless thighs also work
- 1 cup BBQ sauce, (such as Sweet Baby Ray's)
- 1 cup orange marmalade
- 2 tbsp soy sauce
- ½ tbsp Worcestershire sauce
- 1 tsp chili garlic sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp coarse salt
- ¼ tsp pepper
- ⅛ tsp crushed red pepper flakes
- cooked white rice, for serving
- diced scallions, for serving
- toasted sesame seeds, for garnish
Instructions
- Coat a 6-quart slow cooker with nonstick spray.
- Combine the onion powder, garlic powder, salt, pepper, and crushed red pepper flakes; sprinkle over the chicken pieces.
- Place in the slow cooker in a single layer.
- In a medium bowl, whisk together the BBQ sauce, orange marmalade, soy sauce, Worcestershire sauce, and chili garlic sauce.
- Pour sauce mixture over the chicken and toss to coat, making sure the chicken is covered with the sauce.
- Cover and cook on LOW for 4 to 5 hours or until the internal temperature reaches 165°F and the chicken is cooked through and tender. (Mine is usually done in 4 hours.)
- Spoon chicken and some of the sauce over cooked white rice or fried rice. Garnish with diced scallions and a touch of toasted sesame seeds.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Slow Cooker Orange Chicken Step by Step
Get the slow cooker ready: Spray a 6-quart slow cooker with cooking spray.
Season the chicken: Combine ½ tsp onion powder, ½ tsp garlic powder, ½ tsp coarse salt, ¼ tsp pepper, and ⅛ tsp crushed red pepper flakes, and sprinkle the mixture over 2 lbs. of chicken. Place the chicken in the slow cooker.
Add the sauce: Whisk together 1 cup BBQ sauce, 1 cup orange marmalade, 2 tbsp soy sauce, ½ tbsp Worcestershire sauce, and 1 tsp chili garlic sauce. Pour this mixture over the chicken and toss so it coats the chicken evenly.
Cook: Cook the chicken on low for 4 to 5 hours, or until the internal temperature reaches 165°F.
Serve: Serve the chicken over rice, garnished with scallions and toasted sesame seeds.
Serving Suggestions
I like to serve this slow cooker orange chicken over rice, either regular white rice or fried rice. If rice isn’t your thing, sesame noodles would be a tasty alternative too. Appetizers like egg rolls or crab rangoon pair well with the dish to round out the Chinese takeout theme.
How to Store
Refrigerate leftover crockpot orange chicken for up to 3 days, in an airtight container. To reheat, just pop it in the microwave until hot. Be sure to store it with all of the extra juice so that it doesn’t dry out.
