Slow Cooker Orange Chicken

Slow Cooker Orange Chicken tastes just like your favorite takeout, but you can make it right at home. It's family-friendly and easy to make. And it's a win-win: you'll save money and know exactly what's going into your meal. No mystery ingredients here - just delicious, homemade goodness.

Busy moms, this one's for you. Toss everything in the slow cooker and forget about it until dinner time. It's that easy. You'll have a tasty, budget-friendly meal without the hassle of last-minute cooking or expensive delivery.

I love whipping up this Slow Cooker Orange Chicken. It's a breeze to put together, and there's nothing better than walking into a house filled with the smell of a home-cooked meal. The best part? It tastes just as good as takeout, maybe even better!

This recipe is super flexible. The orange sauce is easy to make. Just whisk together orange marmalade, soy sauce, rice vinegar, onion powder, and chili powder. Sometimes I like to add bell peppers or broccoli to add some veggies. It's great served over rice, but we love it with noodles too.

Making Orange Chicken in the slow cooker has really cut down our takeout habit. It's so much cheaper to make at home, and I can cook enough to last us a couple of days. The leftovers are perfect for quick lunches or dinners later in the week. And on those nights when I'm too tired to cook, having a stash in the freezer is a real lifesaver.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Chicken thighs: These stay nice and juicy in the slow cooker. You can use chicken breasts if you like, but they might end up a bit drier.
• Cornstarch: This is key for thickening the sauce. Don't leave it out!
• Vegetable oil: Any neutral oil works fine here.
• Orange marmalade: The star of our sauce. Pick one you enjoy eating on toast.
• Soy sauce: I use low-sodium to keep the salt in check. Regular works too if that's what you have.
• Rice vinegar: Adds a nice tang. Apple cider vinegar can work as a substitute.
• Onion powder: Gives flavor without having to chop onions.
• Chili powder: Adds a touch of heat. Adjust to your liking or skip if you're not into spice.
• Garlic: Fresh is best, but pre-minced works in a pinch.

How To Make Slow Cooker Orange Chicken

Let's start by prepping the chicken. In a large bowl or zip-top bag, mix the chicken pieces with cornstarch, salt, and pepper. Make sure each piece is well coated - this will help thicken our sauce later.

Now, heat up your oil in a large skillet over medium-high heat. Add the chicken and minced garlic, cooking for about 3-4 minutes on each side. We're just looking to get a nice golden color here, not cook it through.

Once your chicken is browned, transfer it and the garlic to your slow cooker. No need to drain the oil - it'll add flavor to our sauce.

Time to make the sauce. In a bowl, whisk together the orange marmalade, soy sauce, rice vinegar, onion powder, and chili powder. Pour this mixture over the chicken in the slow cooker and give everything a good stir.

Cover and let it cook. If you're in a hurry, go for high heat for 2-3 hours. Got more time? Low heat for 3-4 hours works great too. You'll know it's done when the chicken reaches 165°F inside.

When it's ready, give it a taste. Feel free to adjust the flavors - a bit more soy sauce for salt, some extra marmalade for sweetness, or a dash more chili powder for heat.

Serve your orange chicken over rice if you like, and sprinkle with some sliced green onions and sesame seeds to make it look even tastier!

Substitutions and Variations

• Add more veggies. Toss in some sliced carrots, broccoli florets, or snap peas for extra color and nutrition. Add them in the last hour of cooking to keep them crisp.
• Give it a spicy kick. For heat lovers, add a tablespoon of sriracha or a teaspoon of red pepper flakes to the sauce.
• Try some lighter options. Use chicken breasts instead of thighs and replace half the orange marmalade with fresh orange juice and a bit of orange zest to reduce sugar content. Serve it over brown rice or just on its own. 

Storing and Freezing

Store: Keep leftover orange chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until hot.

Freeze: I love having a batch of this in the freezer to pull out on super busy days! After cooking, cool it completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating. If the sauce is too thick, add a splash of water while warming it up.

Recipe Tips

• Brown the chicken the night before if you're short on time in the morning.
• Cut the chicken pieces to similar sizes for even cooking.
• Taste the sauce before serving. Add more soy sauce for salt, marmalade for sweetness, or chili powder for heat if needed.
• Double the sauce portion if you’d like extra sauce for serving.
• Try serving over brown rice or quinoa for a different option.

What if I don't have rice vinegar?

If you don't have rice vinegar, apple cider vinegar or white wine vinegar can work as substitutes. The flavor will be slightly different, but still delicious. Start with the same amount and adjust to taste.

Can I make this recipe without a slow cooker?

Yes, you can make this on the stovetop. After browning the chicken, simmer everything in a large pot over low heat for about 45 minutes to an hour, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

My family loves this recipe for Slow Cooker Orange Chicken! It gives you all the taste of takeout without leaving your house. It's budget-friendly, easy to make, and you know exactly what's going into your meal.