Slow Cooker Orange Chicken

Ingredients

• 8boneless, skinless chicken thighs
• 6 tbspflour
• ¾ cup (about 180 ml)orange marmalade
• ½ cup (about 120 ml)water
• ¼ cup (about 50 g)brown sugar
• ¼ cup (about 60 ml)soy sauce
• 2 tbspfreshly grated ginger
• 1 tsptoasted sesame oil
• 2 tbsprice wine vinegar
• 2 clovesgarlic, minced
• ½ tspcrushed red pepper flakes
• ¼ cupgreen onion, chopped

Instructions

1. 1

   Combine in cooker

   Toss the chicken with the flour in the slow cooker. In a small bowl, stir together the marmalade, water, brown sugar, soy sauce, ginger, sesame oil, vinegar, garlic, red pepper flakes and green onion. Pour this mixture over the chicken and cover with the lid.

2. 2

   Cook the chicken

   Cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Serve over hot cooked rice and top with green onion for garnish.

What is orange chicken?

Orange chicken is a sweet, citrus-led chicken dish, often associated with Chinese-American restaurant cooking. This slow cooker version uses orange marmalade for its fruit flavour and sweetness, with soy sauce, ginger and vinegar to add savoury depth and tang.

The slow cooker makes the chicken hands-off and tender, while the flour helps the sauce cling to it. Serve it with hot cooked rice, as suggested in the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 638 calories, 40g protein, 85g carbs, 18g fat.

The chicken supplies most of the protein, while marmalade, brown sugar and flour contribute much of the carbohydrates; the chicken and sesame oil provide most of the fat. Serve with rice as directed, and balance the plate with a portion of vegetables alongside.

The sauce ingredients

Marmalade: it brings orange flavour and sweetness in one ingredient. Brown sugar deepens that sweetness, while rice wine vinegar helps balance it.

Aromatics: freshly grated ginger and minced garlic give the sauce a lively, savoury edge. Soy sauce adds saltiness, and toasted sesame oil contributes a distinct toasted aroma.

Chilli: the red pepper flakes provide a gentle heat. Adjusting their quantity changes the spice level, though the listed recipe uses ½ teaspoon.

Coating the chicken

Flour: toss the chicken thighs in it inside the slow cooker before adding the sauce mixture. This simple coating helps the finished sauce cling to the chicken.

Even coverage: separate any thighs stuck together and turn them through the flour. Pour the sauce over the coated pieces so they are well covered before putting on the lid.

Slow cooking and doneness

Low setting: cook for 6–8 hours on LOW. This is the longer option when you want the slow cooker to do its work over the day.

High setting: cook for 3–4 hours on HIGH. Follow the timing for your chosen setting and check that the chicken is thoroughly cooked before serving.

Serving the dish

Rice: serve the chicken and sauce over hot cooked rice, as the method recommends. The rice gives the sweet, tangy sauce something to soak into.

Green onion: the recipe includes chopped green onion in the sauce and also calls for it as a garnish. Keep a little aside before cooking if you want a fresh-looking topping.

Planning the cooking time

The stated total time is 480 minutes, which corresponds to 8 hours and the upper end of the LOW setting. If you cook on HIGH, the stated range is 3–4 hours instead.

Allow time to prepare the ingredients before cooking, and use the slow cooker setting and timing that suit your schedule.

Recipe notes & tips

• Grate the ginger finely so it mixes evenly into the sauce.
• Mince the garlic before combining the sauce ingredients.
• Keep the lid on during cooking to avoid losing heat.
• Reserve some chopped green onion to use as a fresh garnish.
• Serve promptly over hot cooked rice so the rice can absorb the sauce.

Variations

• More heat: increase the red pepper flakes to suit your taste.
• Extra ginger: add more freshly grated ginger for a sharper aromatic note.
• Citrus lift: add a little orange zest to emphasise the marmalade's orange flavour.
• Vegetable side: serve with steamed greens or another simple vegetable alongside.
• Milder sauce: reduce the red pepper flakes for less heat.

Common mistakes to avoid

• Skipping the flour coating: toss the chicken with the flour first so the sauce can cling to it.
• Adding ingredients out of order: coat the chicken in the cooker before pouring over the mixed sauce.
• Lifting the lid repeatedly: keep it covered while cooking to maintain steady heat.
• Guessing the setting time: use 6–8 hours on LOW or 3–4 hours on HIGH.
• Forgetting the garnish: set aside some green onion if you want a fresh topping at serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions