Description
Enjoy one of your favorite take-out meals at home with this easy Crockpot Orange Marmalade Chicken recipe. The chicken is super tender and coated in a sweet and tangy orange glaze. Serve it over a heaping pile of rice for a restaurant-worthy dinner.
Ingredients
Chicken:
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
Coating:
- ⅓ cup cornstarch
Sauce:
- 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
Instructions
- Coat Chicken: Place the cornstarch and chicken pieces in a shallow bowl and toss to coat.
- Brown Chicken: Heat oil in a large skillet over medium-high heat. Add the coated chicken and lightly brown; do not cook through. Work in batches if needed.
- Transfer to Slow Cooker: Place the browned chicken in the slow cooker.
- Prepare Sauce: In a small bowl, whisk together marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds.
- Cook Chicken: Pour the sauce over the chicken in the slow cooker and stir gently to coat. Cover and cook on LOW for 2 ½ – 3 hours, stirring halfway through.
- Serve: Garnish with scallions and additional sesame seeds before serving.
Notes
- All slow cookers vary; stir halfway through to prevent burning.
- Ensure chicken reaches an internal temperature of 165°F.
- Refrigerate leftovers for up to 3 days; reheat in a skillet or microwave.
- Adjust spice level by adding extra red pepper flakes.
- Add vegetables like red bell pepper, onions, or mushrooms during cooking for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 461 kcal
- Sugar: 48g
- Sodium: 989mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0.05g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 97mg
