Name: Crockpot Orange Chicken with Orange Marmalade Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Asian
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; ⅓ cup cornstarch; 1 ½ cups orange marmalade; ½ cup low-sodium soy sauce; 2 Tablespoons rice vinegar; 1 teaspoon sesame oil; 1 teaspoon ground ginger; 3 garlic cloves, minced; ½ teaspoon red pepper flakes; 1 teaspoon sesame seeds, more for garnish; Fresh scallions, thinly sliced, for garnish

Jump to Recipe·5 from 18 reviews

If you crave the unbeatable combo of sweet, tangy, and savory, Crockpot Orange Chicken with Orange Marmalade is about to become your new comfort food favorite. This recipe transforms simple chicken breasts into super-tender bites glazed in a bold, citrusy sauce that’s both zesty and perfectly sticky. With minimal prep and the magic of slow cooking, you’ll have a dish that rivals your favorite takeout — but made right at home, with fresher ingredients and absolutely zero fuss.

Crockpot Orange Chicken with Orange Marmalade Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised how just a handful of everyday ingredients come together for maximum flavor in Crockpot Orange Chicken with Orange Marmalade. Each one has a purpose here, building layers of sweetness, heat, zing, and irresistible texture you’ll taste in every bite.

Boneless skinless chicken breasts: Go for lean pieces, cut into 1-inch chunks, so they cook evenly and soak up all the lovely sauce.
Cornstarch: This not only gives the chicken a little golden crust after browning, it also helps thicken the sauce into that signature glossy glaze.
Vegetable oil or olive oil: Use this for browning the chicken; it adds richness and kicks off the caramelization.
Orange marmalade: Star of the show! Its sweet, punchy, citrus flavor creates that classic orange chicken taste.
Low-sodium soy sauce: Adds savory umami, balances the marmalade’s sweetness, and controls saltiness.
Rice vinegar: A touch of tang lifts the sauce, keeping it bright and lively.
Sesame oil: Just a teaspoon infuses the whole dish with nutty fragrance.
Ground ginger: Wakes up the sauce with some gentle warmth and zing.
Garlic cloves, minced: Fresh garlic brings sharp, aromatic goodness that works wonders with the orange.
Red pepper flakes: This builds a subtle heat — add more or less depending on your spice preference.
Sesame seeds: Sprinkle some into the sauce and more on top for garnish; they add visual pop and a little crunch.
Fresh scallions, thinly sliced: Finish with these for a burst of color and mild, oniony freshness.

How to Make Crockpot Orange Chicken with Orange Marmalade

Step 1: Coat the Chicken

Start by tossing your bite-sized chicken pieces in cornstarch. This step makes such a difference – it locks in moisture, helps caramelize the edges a bit when sautéed, and later thickens that gorgeous orange sauce so it coats every piece perfectly.

Step 2: Brown the Chicken

Heat oil in a large skillet over medium-high (don’t be shy, you want a nice sizzle!). Brown the coated chicken pieces in batches, turning each until just golden. There’s no need to fully cook them here; a light sear for color and texture is all you need.

Step 3: Layer in the Slow Cooker

Gently transfer your browned chicken into the crockpot. Don’t worry if there are some sticky bits left in the pan — that’s where all the flavor lives and will melt right into your sauce.

Step 4: Mix the Sauce

In a small bowl, whisk together orange marmalade, low-sodium soy sauce, rice vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and a teaspoon of sesame seeds. It should smell incredible — sweet, tangy, and savory blended together.

Step 5: Add Sauce and Cook

Pour this liquid sunshine all over the chicken in the crockpot. Stir gently to make sure those golden pieces are nestled in and nicely coated. Pop the lid on, set your slow cooker to LOW, and cook for 2½ to 3 hours. Stir halfway if you can; that keeps the sauce from sticking or burning.

Step 6: Garnish and Serve

Just before serving, give everything a gentle stir, then finish with plenty of fresh scallions and an extra sprinkle of sesame seeds. Your kitchen will smell like a cozy, citrus-scented bistro!

How to Serve Crockpot Orange Chicken with Orange Marmalade

Garnishes

A final flourish of scallions and sesame seeds is simple, yet don’t skip it — the oniony freshness and nutty crunch make every bite even more interesting. You could also toss on a little extra orange zest for real wow factor, or add thin slices of red chili for heat and color.

Side Dishes

Crockpot Orange Chicken with Orange Marmalade absolutely shines atop fluffy steamed white rice, which soaks up every drop of that sticky-sweet sauce. Brown rice, quinoa, or even noodles are wonderful swaps. Round out your meal with some quick-steamed broccoli, snow peas, or crisp bell peppers for vibrant color and crunch.

Creative Ways to Present

If you’re serving guests or just want to mix things up, try spooning this chicken into lettuce cups for a fresh, hand-held appetizer. It’s also fantastic stuffed into soft steamed bao buns, layered over roasted sweet potatoes, or even tossed with cooked ramen for an easy weeknight noodle bowl. Crockpot Orange Chicken with Orange Marmalade is as versatile as it is delicious!

Make Ahead and Storage

Storing Leftovers

Got extra Crockpot Orange Chicken with Orange Marmalade? Simply let it cool, then transfer to an airtight container. It will keep beautifully in the fridge for up to three days, and the flavors get even better after a night of mingling.

Freezing

This dish is a freezer superstar! Portion cooled chicken and sauce into zip-top bags or freezer containers, lay flat, and freeze for up to two months. Thaw overnight in the fridge before reheating for a practically instant dinner.

Reheating

For best results, reheat Crockpot Orange Chicken with Orange Marmalade gently in a skillet over medium-low heat, adding a splash of water if the sauce is too thick. The microwave works too — just go slow and stir halfway so the glaze stays silky.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are extra juicy and flavorful. Just trim any excess fat, cut into 1-inch chunks, and follow the same method. Thighs may need a tad longer in the crockpot, but they’re hard to overcook.

Is it necessary to brown the chicken first?

While you could skip browning in a major rush, that quick sear adds amazing flavor and helps lock in the juices. It’s definitely worth the extra 10 minutes for restaurant-style results.

Can I make Crockpot Orange Chicken with Orange Marmalade spicier?

Yes! Stir in extra red pepper flakes, add a diced fresh chili to the sauce, or serve with chili oil for those who like it hot. Adjust gently — a little extra heat goes a long way.

What veggies work well in the crockpot with this dish?

Chopped red bell peppers, snap peas, mushrooms, or onions are all delicious additions. For crisp-tender veggies, stir them in during the last hour of cooking rather than at the start.

Can I double the recipe for a crowd?

Definitely! Just make sure your slow cooker is large enough to accommodate double the ingredients, and give everything an occasional gentle stir so all the chicken gets coated and cooked evenly.

Final Thoughts

There’s just something magical about Crockpot Orange Chicken with Orange Marmalade — the way it fills your kitchen with bright, sunny aromas and delivers huge flavor with barely any effort. Give it a try the next time you’re craving a homemade twist on a takeout classic. You may never go back to the restaurant version again!