Name: Easy Slow Cooker Orange Chicken
Prep time: 10 min
Cook time: PT-488376H38M2S
Total time: PT-488376H38M2S
Cuisine: Asian-Inspired
Ingredients: 1½ lbs boneless skinless chicken breasts or thighs, cut into bite-size chunks; ¾ cup orange marmalade; ¼ cup soy sauce (or tamari for gluten-free); ¼ cup ketchup; 2 tbsp brown sugar; 2 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch + 2 tbsp water (slurry); 1 tsp orange zest; Salt and black pepper, to taste

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When I’m craving bold flavor without all the work, I turn to this Easy Slow Cooker Orange Chicken. It’s sweet, tangy, and packed with that signature citrusy punch that makes takeout-style orange chicken such a favorite—but this version comes together in my slow cooker with minimal effort. I love how tender the chicken becomes after simmering in a sticky orange glaze infused with garlic, ginger, and just the right amount of zest. It’s one of those dishes that fills my kitchen with irresistible aroma and makes everyone eager for dinner.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s:

Practically effortless thanks to the slow cooker
Bursting with bright, bold citrus flavor
Great for meal prep or freezing ahead
Perfect with rice, veggies, or lettuce wraps
Always a family-friendly crowd-pleaser

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts or thighs, chopped
¾ cup orange marmalade
¼ cup soy sauce
¼ cup ketchup
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch (plus water for slurry)
1 teaspoon orange zest
Salt and black pepper, to taste

Directions

Prep the Chicken:
I start by cutting the chicken into bite-size chunks and seasoning them with salt and pepper. If I want a more classic texture, I sometimes toss them in cornstarch before placing them in the slow cooker—but this step is totally optional.
Make the Sauce:
In a bowl, I whisk together the orange marmalade, soy sauce, ketchup, brown sugar, rice vinegar, garlic, and ginger. This mixture is thick, sweet, tangy, and smells amazing even before it cooks.
Combine and Cook:
I pour the sauce over the chicken in my slow cooker, stir to coat everything, cover, and cook on low for 4–5 hours or high for 2–3 hours. The chicken becomes incredibly tender and flavorful.
Thicken the Sauce:
About 30 minutes before serving, I mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then stir it into the slow cooker. I let it cook uncovered to thicken into that beautiful, glossy glaze.
Add the Finishing Touch:
Right before serving, I stir in fresh orange zest to boost the citrus aroma. It’s a simple step that makes a big difference in flavor.

Servings and timing

This recipe makes 4 servings and takes about 10 minutes of prep with 4 to 5 hours of cook time on low, or 2 to 3 hours on high. It’s ideal for busy weekdays or lazy weekends when I want something cozy but hands-off.

Variations

I like to mix it up depending on what I have on hand:

Spicy Orange Chicken: Add a pinch of red pepper flakes or a squirt of sriracha to the sauce.
Lighter version: Use chicken breast and serve with cauliflower rice.
Crispy option: Sear the chicken pieces briefly before adding to the slow cooker for extra texture.
Veggie boost: Stir in snap peas or bell peppers during the last hour of cooking.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container for up to 4 days in the fridge.
Freeze: Once cooled, I portion it into freezer-safe bags and freeze for up to 3 months.
Reheat: On the stovetop over low heat with a splash of water or in the microwave, stirring occasionally for even heating.

FAQs

Can I use chicken thighs instead of breasts?

Yes. I love using chicken thighs for their rich flavor and juiciness. They hold up perfectly in the slow cooker.

Is this recipe gluten-free?

It can be. I use tamari or coconut aminos instead of soy sauce and double-check that my ketchup and marmalade are gluten-free.

Can I make this ahead of time?

Definitely. I often make this a day in advance—the flavors deepen and it reheats beautifully.

What’s the best way to thicken the sauce?

A cornstarch slurry works best. I mix equal parts cornstarch and water, then stir it in 30 minutes before serving and let it cook uncovered.

Can I double the recipe?

Yes, as long as my slow cooker is large enough. I just add an extra 30 minutes to the cook time if needed.

Conclusion

Easy Slow Cooker Orange Chicken is one of my favorite recipes for good reason. It gives me all the flavor of takeout—sweet, savory, citrusy goodness—without the hassle or the cost. I love that I can toss everything in the slow cooker and forget about it until dinner. Whether I’m serving it over rice or stuffing it into bao buns, this dish always hits the spot. Give it a try and let the slow cooker do the magic.