This sweet-and-savory Slow Cooker Orange Chicken is a comforting, flavorful dish that’s perfect for busy weeknights. With tender chicken simmered in a citrusy, honey-orange sauce, it delivers all the flavors of classic takeout without the extra grease or hassle. It’s easy to prepare, kid-friendly, and always a hit in my house.
Why You’ll Love This Recipe
I love how effortless this dish is to put together. I just mix a few simple ingredients, toss everything in the slow cooker, and let it do the rest. The orange marmalade adds a punch of sweet citrus, while the soy sauce and garlic give it a savory backbone. It’s versatile enough to serve over rice, noodles, or steamed vegetables, and leftovers are just as good—if not better—the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1¾ lb boneless skinless chicken breasts
1 cup orange juice
¼ cup soy sauce (or tamari for gluten-free)
¼ cup orange marmalade
2 cloves garlic, minced
2 tbsp honey
1 tsp ground ginger
2 tbsp cornstarch (for thickening)
2 tbsp cold water (to mix with cornstarch into a slurry)
directions
I whisk together the orange juice, soy sauce, orange marmalade, garlic, honey, and ground ginger directly in the slow cooker (or in a bowl first if I prefer).
I place the chicken breasts into the slow cooker and coat them thoroughly with the sauce.
I cover and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, until the chicken is tender and shreds easily.
Once cooked, I remove the chicken, shred or dice it, then return it to the slow cooker.
I stir together the cornstarch and cold water to create a slurry, then mix it into the sauce.
I turn the cooker to HIGH and let it cook for another 20–30 minutes until the sauce thickens.
I stir the shredded chicken into the thickened sauce, making sure it’s fully coated, and serve it hot over rice or vegetables.
Servings and timing
This recipe makes 4 to 6 servings. Prep time: 10 minutes Cook time: 4–5 hours on LOW or 2.5–3 hours on HIGH Total time: Approximately 4 hours and 10 minutes
Variations
I sometimes use boneless chicken thighs for a richer flavor and more tender texture.
For a spicier kick, I stir in red pepper flakes or a bit of sriracha with the sauce.
If I’m out of orange marmalade, I substitute it with apricot preserves or add extra honey and orange zest.
I’ve also added veggies like bell peppers or snap peas during the last hour of cooking to make it a full meal.
storage/reheating
I keep leftovers in an airtight container in the fridge for 3 to 4 days. For longer storage, I freeze it for up to 2–3 months. When reheating, I warm it gently on the stove over low heat or microwave it in short intervals, stirring in between. If the sauce thickens too much, I add a splash of orange juice or water to loosen it up.
FAQs
Can I use frozen chicken in this recipe?
I don’t recommend using frozen chicken directly in the slow cooker for safety reasons. I always thaw the chicken fully before cooking.
What can I use if I don’t have orange marmalade?
If I’m out of marmalade, I use apricot preserves or a combination of honey and a bit of fresh orange zest to mimic the flavor and texture.
Can I make this recipe gluten-free?
Yes, I use tamari or a certified gluten-free soy sauce to make this dish gluten-free without sacrificing flavor.
How do I know when the sauce is thick enough?
I look for a glossy texture that coats the back of a spoon. If it still seems thin after 30 minutes, I simmer it on the stove with a bit more cornstarch slurry.
What’s the best way to serve orange chicken?
I usually serve it over white rice, but it’s also great with brown rice, noodles, or even in lettuce wraps for a low-carb option.
Conclusion
This Slow Cooker Orange Chicken is a delicious and dependable recipe that I turn to whenever I want something comforting, flavorful, and easy to prepare. The balance of sweet citrus and savory soy sauce creates a perfect glaze, and the slow cooking makes the chicken melt-in-your-mouth tender. Whether it’s for a cozy dinner or make-ahead lunch, this recipe always delivers.
A sweet‑and‑savory slow cooker orange chicken that’s easy to prepare and great for weeknight meals.
Ingredients
1¾ lb (≈ 793 g) boneless skinless chicken breasts
1 cup (≈ 240 ml) orange juice
¼ cup (≈ 60 ml) soy sauce (or tamari for gluten‑free)
¼ cup (≈ 80 g) orange marmalade
2 cloves garlic, minced
2 tbsp honey
1 tsp ground ginger
2 tbsp cornstarch (for thickening)
2 tbsp cold water (to mix with cornstarch into a slurry)
Instructions
In a bowl or directly in the slow cooker, whisk together orange juice, soy sauce, orange marmalade, garlic, honey, and ground ginger.
Place the chicken breasts into the slow cooker and pour the sauce mixture over them, ensuring they’re coated.
Cover and cook on LOW for 4–5 hours (or HIGH for 2.5–3 hours), until chicken is tender and easily shreddable. :contentReference[oaicite:0]{index=0}
When the chicken is done, remove it from the slow cooker and either dice or shred it. Return it to the cooker. :contentReference[oaicite:1]{index=1}
Mix cornstarch and cold water in a small bowl to make a slurry, then stir it into the sauce in the slow cooker. Turn the cooker to HIGH and cook for another 20–30 minutes (or until sauce thickens). :contentReference[oaicite:2]{index=2}
Stir the chicken to coat with the thickened sauce and serve (e.g. over rice or vegetables).
Notes
For a more intense flavor, you can brown the chicken briefly before adding to the slow cooker.
If sauce doesn’t thicken enough, you can transfer it to a saucepan and simmer it with extra cornstarch slurry until desired thickness.
Use low-sodium soy sauce if you want to reduce the saltiness.
Leftovers can be stored in the refrigerator for 3‑4 days or frozen up to 2–3 months.
For gluten-free, substitute soy sauce with tamari or a gluten-free alternative.
