Slow Cooker Orange Chicken (Print-Friendly Version)
Chicken in sweet orange glaze, slow cooked for tenderness. Serve with rice and vegetables for an effortless, delicious meal.
# What You Need:
→ Main
01 -
900 g boneless, skinless chicken breasts or tenders, cut into 2.5 cm pieces
02 -
45 g cornstarch
03 -
60 ml olive oil
→ Sauce
04 -
360 g orange marmalade
05 -
120 ml low sodium soy sauce
06 -
30 ml vinegar
07 -
5 ml sesame oil
08 -
5 g ground ginger
09 -
3 cloves garlic, minced
10 -
2 g red pepper flakes
11 -
5 g sesame seeds, plus more for garnish
12 -
Scallions, sliced (for garnish)
# How to Make It:
01 -
Dice the chicken into uniform 2.5 cm pieces for even cooking.
02 -
Place cornstarch in a shallow bowl, add chicken pieces, and toss to coat thoroughly.
03 -
Heat olive oil over medium-high heat in a large skillet. Add coated chicken and brown on all sides, ensuring not to cook through.
04 -
Move the browned chicken into the basin of a 6-litre slow cooker.
05 -
In a medium bowl, whisk together orange marmalade, soy sauce, vinegar, sesame oil, ground ginger, minced garlic, red pepper flakes, and sesame seeds until smooth.
06 -
Pour the prepared sauce over the browned chicken in the slow cooker and gently mix to ensure even coating.
07 -
Cover and cook on LOW for 2 to 3 hours, stirring once halfway through to prevent sticking or burning.
08 -
Top with additional sesame seeds and sliced scallions before serving. Serve hot, ideally over steamed rice.
# Important Notes:
01 -
For a spicier flavour, increase red pepper flakes up to 3 g. Chopped red bell peppers may be added for extra colour and crunch.
02 -
Orange marmalade amounts to a standard 450–500 g jar. Store leftovers covered in the refrigerator for up to 3 days.