Pour orange marmalade in the pot with just 2 other ingredients and let the slow cooker work its magic. The sticky, sweet-savory sauce is something my husband begs for every week.
This 3-ingredient slow cooker orange chicken is my weeknight answer to takeout cravings with almost no effort. Diced chicken breast simmers in a glossy mix of orange marmalade and soy sauce until it’s tender and coated in a sticky, sweet-savory glaze my husband asks for on repeat. While orange chicken as we know it is a Chinese-American restaurant classic, this version leans on pantry staples and a slow cooker instead of a wok, giving you all the citrusy, caramelized flavor with none of the deep-frying or fuss.
Serve this orange chicken spooned over steamed white or brown rice so it can soak up every bit of the sauce. A side of quickly sautéed or steamed vegetables—such as broccoli, snap peas, or green beans—adds color and crunch. If you’d like to keep it lighter, try it over cauliflower rice or a bed of shredded cabbage. Garnish with sliced green onions or a sprinkle of sesame seeds for a little contrast and restaurant-style finish.
3-Ingredient Slow Cooker Orange Chicken
Servings: 4
Ingredients
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 1 cup orange marmalade 1/3 cup soy sauce (regular or low-sodium)
Directions
Place the diced chicken breast pieces in an even layer on the bottom of a 4- to 6-quart slow cooker.
Spoon the orange marmalade over the chicken, spreading it out so most of the chicken is covered in a generous layer of marmalade.
Pour the soy sauce over the marmalade and chicken. Do not stir; let the marmalade sit on top so it slowly melts down into the chicken as it cooks, creating that sticky, sweet-savory sauce.
Cover the slow cooker with the lid 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. The chicken pieces should be opaque and reach an internal temperature of 165°F (74°C).
Once the chicken is cooked, gently stir everything together in the slow cooker so the chicken pieces are fully coated in the thickened orange-soy sauce. If the sauce looks thin, leave the lid off and cook on HIGH for an additional 10 to 15 minutes, stirring occasionally, until it reduces and becomes glossy and sticky.
Taste and adjust seasoning if needed by adding a splash more soy sauce for saltiness or a spoonful of marmalade for extra sweetness. Serve hot with your favorite sides.
Variations & Tips
For a bit of heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a drizzle of sriracha after cooking. If you prefer a thicker, almost lacquered sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the cooked chicken; then cook on HIGH with the lid off for 5 to 10 minutes until the sauce tightens up. You can swap chicken thighs for the breasts—use the same weight and trim excess fat; thighs will be slightly more forgiving if you tend to overcook. For a lower-sodium version, use low-sodium soy sauce and thin the marmalade with 2 tablespoons of water before adding it to the slow cooker. To make it more of a one-pot meal, scatter a handful of sliced bell peppers or snow peas over the chicken for the last 30 to 45 minutes of cooking so they soften but keep some bite. Leftovers reheat well and can be tucked into lettuce wraps or served in a grain bowl with rice, quinoa, or farro.
