Name: Crockpot Orange Chicken
Prep time: 10 min
Cook time: PT-488069H3M
Total time: PT-488069H3M
Cuisine: Asian‑inspired
Ingredients: 1½ pounds boneless skinless chicken breasts, cut into bite‑size pieces; ½ cup orange marmalade; ¼ cup ketchup; 1 tablespoon brown sugar; 1 tablespoon rice wine vinegar; 3 tablespoons low‑sodium soy sauce; 1 teaspoon grated fresh ginger (or ½ teaspoon dried); ¼–½ teaspoon red pepper flakes; ¼ cup water; 2 tablespoons cornstarch; White sesame seeds (for optional garnish); Chopped green onions (for optional garnish); 4 cups white, brown, or fried rice (for serving, optional)

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Tender bite-sized chicken slow-cooked in a sweet and tangy orange marmalade sauce—a copycat take-out dish made easy in a crockpot. This is one of those dinners I come back to again and again when I want something comforting but low-effort. Crockpot Orange Chicken

Why You’ll Love This Recipe

I love how effortless this recipe is. Everything goes into the slow cooker, and a few hours later I have a delicious meal that tastes like it came from a restaurant. The sweet orange flavor balanced with soy, ginger, and a hint of heat makes it irresistible. Plus, it’s perfect for busy weekdays when I need dinner on the table without a fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup orange marmalade
¼ cup ketchup
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
3 tablespoons low-sodium soy sauce
1 teaspoon grated fresh ginger (or ½ teaspoon dried)
¼–½ teaspoon red pepper flakes
¼ cup water
2 tablespoons cornstarch
White sesame seeds (for optional garnish)
Chopped green onions (for optional garnish)
4 cups white, brown, or fried rice (for serving, optional)

Directions

I start by placing the bite-size chicken pieces into the crockpot.
Then I whisk together the orange marmalade, ketchup, brown sugar, rice wine vinegar, soy sauce, ginger, and red pepper flakes in a bowl.
I pour this sauce mixture evenly over the chicken.
I cook everything on low for 4 hours or on high for 2 hours, until the chicken is tender and fully cooked.
About 10 minutes before it’s done, I mix water and cornstarch together and stir it into the crockpot.
I let the sauce thicken with the lid on—if I’m cooking on low, I switch to high for this step.
Finally, I serve the chicken over rice and top with sesame seeds and green onions, spooning extra sauce over the top.

Servings and timing

This recipe yields 4 hearty servings.

Prep time: 10 minutes
Cook time: 2 hours on high or 4 hours on low
Total time: 2 hours 10 minutes (on high) or 4 hours 10 minutes (on low)

Variations

I sometimes swap in chicken thighs for a juicier bite. If I’m out of rice wine vinegar, I use white vinegar and it works just fine. For a spicier version, I increase the red pepper flakes to ½ teaspoon or more. I’ve also tossed in some sautéed bell peppers or broccoli right before serving to get a veggie boost.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I microwave a portion for 1–2 minutes or warm it on the stovetop over medium heat until heated through. The sauce may thicken more in the fridge, so sometimes I stir in a splash of water before reheating.

FAQs

How spicy is this dish?

It’s mildly spicy as written. I adjust the red pepper flakes depending on how much heat I want. I usually start with ¼ teaspoon and add more for an extra kick.

Can I use frozen chicken?

I don’t recommend using frozen chicken directly in the slow cooker for safety reasons. I always thaw it completely before starting.

Can I make this ahead of time?

Yes, I sometimes prep everything the night before, store it in the fridge, and start the slow cooker in the morning. It makes dinner time a breeze.

What can I serve with this?

I usually serve it over rice, but it’s also great with noodles or even cauliflower rice if I want something lighter.

Can I double the recipe?

Definitely. I’ve doubled it for meal prep or a crowd—just make sure not to overcrowd the crockpot, and increase the cooking time slightly if needed.

Conclusion

This crockpot orange chicken is one of those feel-good, reliable recipes I keep in my rotation. It’s quick to prep, packed with flavor, and always a hit. Whether I’m feeding family or just making a cozy solo dinner, it never disappoints.