Spoon orange marmalade over raw chicken chunks, paired with these 2 ingredients, into slow cooker for a takeout-style treat that’s my default when I don't know what to make

This is my default slow cooker dinner for the nights when I stare into the fridge and have zero plan: 4-ingredient orange chicken that starts by spooning orange marmalade over raw chicken chunks right in the slow cooker. The marmalade melts down into a sticky, takeout-style orange sauce with almost no effort, and the two pantry staples I add—soy sauce and garlic—give it that savory, slightly tangy flavor that tastes way more involved than it really is. It’s not an authentic Chinese takeout recipe, just a cozy, Midwestern weeknight hack that lets me get a homemade “takeout” meal on the table while I’m juggling work, kids’ activities, and everything else.

I usually serve this orange chicken over steamed white or brown rice to soak up all the extra sauce, but it’s also great with microwaved frozen jasmine rice when I’m short on time. Add a quick veggie on the side—like steamed broccoli, green beans, or a simple bagged salad—to round things out. If you want a more takeout-style spread, pair it with frozen egg rolls or potstickers from the freezer aisle. Leftovers are delicious tucked into lettuce wraps or spooned over quinoa for easy lunches the next day.

Servings: 4

2 pounds boneless skinless chicken breasts or thighs, cut into 1- to 1 1/2-inch chunks

Place the raw chicken chunks in an even layer in the bottom of your slow cooker.

In a small bowl, stir together the orange marmalade, soy sauce, and minced garlic until mostly smooth. (It’s fine if the marmalade is still a little chunky.)

Spoon the orange marmalade mixture over the raw chicken chunks in the slow cooker, making sure all the pieces are coated as evenly as possible. Use the back of the spoon to spread the sauce around if needed.

Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and tender.

Once cooked, give everything a gentle stir so the chicken is fully coated in the sauce. If you’d like the sauce thicker, remove the lid and cook on HIGH for an additional 15 to 20 minutes, or until it reduces slightly.

Taste and adjust seasoning if needed—add a splash more soy sauce for saltiness or a spoonful of marmalade for extra sweetness. Serve hot over rice with your favorite veggies.

To make this a little more like the crispy orange chicken from your favorite takeout spot, you can lightly coat the chicken chunks in cornstarch before adding them to the slow cooker; they won’t get truly crispy, but the sauce will thicken and cling more. If you like heat, stir in 1 to 2 teaspoons of sriracha or a pinch of red pepper flakes with the marmalade mixture. For a brighter citrus flavor, add the zest of one orange or a squeeze of fresh orange juice. You can swap the soy sauce for coconut aminos to keep it gluten-free, and use chicken thighs if you prefer a richer, more forgiving cut that won’t dry out. For extra veggies without extra work, toss a bag of frozen stir-fry vegetables into the slow cooker during the last 45 to 60 minutes of cooking. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave with a splash of water to loosen the sauce.