Slow Cooker Orange Chicken Recipe for Easy Takeout at Home

There’s something magical about Slow Cooker Orange Chicken—it practically cooks itself, fills your kitchen with a sweet citrusy aroma, and tastes like your favorite takeout, but way healthier and more affordable. If you’ve ever stared at the stove at 6 PM with zero energy and hangry faces staring back, this recipe’s your new dinner BFF. The combo of orange marmalade, garlic, soy sauce, and just a kick of heat turns humble chicken into a glossy, sticky-sweet masterpiece.

And yes, it’s made in your trusty slow cooker—aka the MVP of weeknight sanity. Midway through your busy day, toss it all in, go about your life, and come home to a dinner that feels like you ordered in… except you didn’t have to tip anyone. Plus, it’s super customizable and picky-eater approved.

Table of Contents

What is Slow Cooker Orange Chicken?

Slow Cooker Orange Chicken is a fuss-free, homemade version of a beloved Chinese takeout classic. At its heart, it’s bite-sized pieces of chicken, lightly browned for texture, then smothered in a glossy, flavorful orange sauce and slow-cooked to juicy perfection. The sauce brings together sweet orange marmalade, savory soy sauce, a hint of garlic, a touch of vinegar for brightness, and a little heat from red pepper flakes.

As it simmers low and slow, everything melds into a bold, zesty coating that clings to every bite. What makes this version so great? It skips the deep fryer and keeps things a little lighter without sacrificing flavor. It’s perfect over rice or with steamed veggies—and it’s honestly so much better than what you’d get from the drive-thru.

Reasons to Try Slow Cooker Orange Chicken

First, it’s a time-saver. You do a little browning upfront (totally worth it), but then your slow cooker does the heavy lifting. Second, it hits that sweet-salty-umami-craving spot we all get after a long day. Third, it’s surprisingly kid-friendly—even with the red pepper flakes, the heat is mellow enough that most kiddos won’t complain.

Bonus? It’s a smart way to dodge takeout costs and mystery ingredients. If you’re watching sodium or avoiding fried foods, this version is a nice compromise. It also stores well (hello, leftovers!), and pairs beautifully with whatever sides you’ve got on hand. Oh, and if you love recipes like our Sweet Hawaiian Crockpot Chicken, you’ll definitely want this one in your rotation too.

Ingredients Needed to Make Slow Cooker Orange Chicken

• 2 pounds boneless skinless chicken breasts or tenders, cut into 1-inch pieces
• 4 tablespoons olive oil
• ½ cup low-sodium soy sauce
• 1 teaspoon ground ginger
• ⅓ cup cornstarch
• 1 ½ cups orange marmalade
• 2 tablespoons vinegar (white or rice vinegar work well)
• 1 teaspoon sesame seeds (plus more for garnish)
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon sesame oil
• 3 garlic cloves, minced
• Chopped scallions, for garnish

Instructions to Make Slow Cooker Orange Chicken (step-by-step)

If you’re looking for a foolproof way to make sweet, savory, slow-cooked comfort food, you’re in the right place. This step by step guide will walk you through making Slow Cooker Orange Chicken from scratch—even if you’re juggling toddlers, laundry, and dinner all at once. Let’s break it down:

Step 1: Cut and Coat the Chicken

Start by cutting 2 pounds of boneless, skinless chicken breasts or tenders into bite-sized, 1-inch pieces. This size cooks evenly and fits perfectly on a spoonful of rice. Place the pieces in a large bowl or shallow dish and toss them with ⅓ cup of cornstarch. The cornstarch creates a light coating that helps the sauce cling to the chicken while giving it a slightly crisp exterior after browning.

Quick tip: Don’t skip the cornstarch—it’s the key to that velvety, sticky texture that makes this dish so satisfying. If you need a gluten-free option, arrowroot powder works well too. For more substitution ideas, visit our ingredient swaps for cooking.

Step 2: Brown the Chicken Lightly

Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cornstarch-coated chicken in batches. Brown each piece on all sides for a minute or two—just until they’re lightly golden. You’re not fully cooking the chicken here; you’re just locking in the flavor and texture.

Pro tip: Avoid overcrowding the pan. Give the pieces some space so they brown, not steam. This little sear adds richness to the final dish, similar to what we do in our Crockpot Mississippi Chicken.

Step 3: Make the Orange Sauce

While the chicken browns, grab a medium mixing bowl. Whisk together the following:

• 1 ½ cups orange marmalade
• ½ cup low-sodium soy sauce
• 2 tablespoons vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 3 minced garlic cloves
• ½ teaspoon red pepper flakes (or more if you like it spicy)
• 1 teaspoon sesame seeds

This combo gives you that craveable sweet, tangy, slightly spicy sauce that makes Orange Chicken shine. The marmalade delivers citrusy sweetness, while soy sauce and vinegar add savory depth and balance.

Want more homemade sauce inspiration? Take a look at our Cranberry Orange Glazed Chicken for another twist on citrus-based meals.

Step 4: Transfer and Combine in the Slow Cooker

Once the chicken is browned, transfer it directly into your 6-quart slow cooker. Pour the prepared sauce over the top, and give everything a gentle stir to evenly coat the chicken.

Important: Don’t skip the stir! This helps distribute the sauce and prevents any chicken from drying out on the top layer. Your slow cooker should now look like a delicious mess of orange goodness.

If you’re new to slow cooking, check out our Slow Cooker Basics for simple preparation tips and timing suggestions.

Step 5: Slow Cook to Perfection

Cover the slow cooker with its lid and set it to low heat for 3 hours. About halfway through cooking (at the 1.5-hour mark), give the chicken a stir to prevent any sticking or overcooking near the edges.

When the time’s up, your chicken should be fork-tender, and the sauce should be bubbling and thickened—exactly what you want.

Need to speed things up? You can cook on high for 2 hours, but we recommend the low-and-slow method for best results. For more quick slow cooker meals, try our Slow Cooker Million Dollar Pasta.

Step 6: Garnish and Serve

Once the chicken is done, sprinkle freshly chopped scallions and a few extra sesame seeds over the top. This not only adds a fresh pop of color and flavor, but it makes the dish look restaurant-ready—without the takeout bag.

Scoop generous portions over warm rice, cauliflower rice, or even noodles. Add a side of steamed broccoli or snap peas for that full takeout-at-home feel.

Looking for the perfect side? Try pairing it with our Savory Asian Potsticker Soup for a cozy, Asian-inspired dinner night.

What to Serve with Slow Cooker Orange Chicken

You can keep it simple or go full takeout-night at home. It’s amazing over white or brown rice, jasmine if you’re feelin’ fancy. Steamed broccoli or snow peas give that fresh crunch to balance the sweet sauce. Want a low-carb twist? Try cauliflower rice or stir-fried zucchini noodles. If you’re serving a crowd, you can throw in egg rolls or potstickers on the side (we won’t tell if they’re store-bought). And if you love soups on the side, this pairs beautifully with Savory Asian Potsticker Soup for a cozy Asian-inspired meal.

Key Tips for Making Slow Cooker Orange Chicken

Brown the chicken first. Yes, it’s an extra step—but it’s worth every minute for flavor and texture. Don’t skip the cornstarch—it thickens the sauce and gives a glossy finish. Taste your sauce before pouring—it’s flexible! Want it zestier? Add a splash of fresh orange juice. Want more heat? Toss in extra red pepper flakes or even a dab of sriracha. Chicken thighs also work great if you like richer meat. And if your sauce ends up too thick, a tablespoon of water at the end will loosen it up just right. Use a good quality orange marmalade—it makes all the difference.

Storage and Reheating Tips for Slow Cooker Orange Chicken

Got leftovers? Lucky you! Let the chicken cool completely before storing. Keep it in an airtight container in the fridge for up to 3 days. To reheat, microwave it in 1-minute bursts, stirring between rounds until hot. Or reheat on the stove over low heat with a splash of water to bring back that saucy texture. Freezing? Go for it! Let it cool and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. It’s a great make-ahead meal for busy weeks.

FAQs

Can I make this with frozen chicken?
It’s best to thaw your chicken first. Browning frozen chicken is a no-go and can affect texture.

Is orange marmalade too sweet?
Not when it’s balanced with soy sauce and vinegar. But if you’re worried, you can use half marmalade and half fresh orange juice.

Can I use thighs instead of breasts?
Absolutely. Thighs stay juicier and bring more flavor.

Can I cook on high instead of low?
You can, but keep an eye on it—2 hours on high should do it.

Is this gluten-free?
If you use gluten-free soy sauce (like tamari), yes!

Final Thoughts

Slow Cooker Orange Chicken is the dinner win you’ve been looking for. It’s comforting, flavorful, and requires very little hands-on effort. Whether you’re meal prepping, feeding a hungry family, or just craving a cozy bowl of sticky-sweet chicken, this recipe brings big takeout vibes—minus the delivery fee. Ready to add it to your weekly dinner rotation? Thought so. And while you’re here, peek at our other cozy weeknight lifesavers like Crockpot Marry Me Chicken and Crockpot Cheesy Ranch Beef Pasta. Dinner? Handled.

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