Slow Cooker Crispy Orange Chicken
Serves: 4
  • 1½ to 2 pounds boneless skinless chicken breasts, cut into bite size chunks
  • 2 tablespoons cornstarch
  • 2-3 tablespoons olive oil
  • ¾ cup orange marmalade
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • ½ teaspoon chili garlic sauce
  • ¼ - ½ teaspoon red pepper flakes
  • ⅛ teaspoon salt
  • A pinch of ground pepper
  1. Place cut up chicken in bag with cornstarch and shake. Add a teaspoon or so of water as needed for the cornstarch to form a light batter on the chicken
  2. Heat a nonstick skillet and lightly coat with olive oil
  3. Place the chicken in the skilled and cook for 2-3 minutes until lightly browned
  4. Turn over and cook for 2-3 minutes on opposite side
  5. Place chicken in crock
  6. Mix the remaining ingredients in bowl or measuring cup
  7. Poor over top of chicken
  8. Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked
I've had a couple of comments that cooked on low for 6 hours the chicken is over done. Since we are cooking this a bit on the stove first it may be best to be conservative and start with 4 hours if your crock cooks very hot (some are hotter than others). Mine was fine even after sitting on warm for several hours but every crock pot is different!
Recipe by Slow Cooker Gourmet at