Craving your favorite takeout but don't want to leave home or blow your food budget? You're going to love this easy Slow Cooker Orange Chicken. The chicken is super tender and coated in a sweet and tangy orange glaze. Serve it over a heaping pile of fried rice for a dish that's restaurant-worthy. It's a total crowd-pleaser—the whole family's gonna love it!
Ingredients
2poundsboneless skinless chicken breastscut into 1-inch pieces
Place the cornstarch and chicken pieces in a shallow bowl and toss to coat.
Heat oil in a large skillet over medium-high heat. Add the coated chicken and lightly brown; do not cook through. You may need to work in batches.
Place the browned chicken in the slow cooker.
In a mixing bowl, whisk to combine the marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, red pepper flakes, and sesame seeds.
Pour the sauce over the chicken and stir gently to coat.
Cover and cook on LOW for 2 ½ - 3 hours, stirring halfway through.
Garnish with scallions and a sprinkle of sesame seeds before serving, if desired.
Notes
All slow cookers cook differently. Checking and stirring halfway through the cook time helps make sure your slow cooker isn't running too hot and burning the sauce.
Be sure to fully cook the chicken. It should reach an internal temperature of 165℉.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or the microwave.
For more heat add extra red pepper flakes.
You can add veggies to this while cooking if you like. Chopped red bell pepper, onions, or mushrooms would be great additions.