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Slow Cooker Crispy Orange Chicken

Slow Cooker Crispy Orange Chicken

Try this Slow Cooker Crispy Orange Chicken for a healthier version of takeout that tastes so much better without that full feeling.
Course Main Course
Cuisine Chinese
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 4
Calories 460kcal


  • 1 ½ pounds boneless skinless chicken breasts (cut into bite size chunks)
  • 2 tablespoons cornstarch
  • 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 teaspoon red pepper flakes
  • teaspoon salt
  • A pinch of ground pepper


  • 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
  • Heat a nonstick skillet and lightly coat with olive oil
  • Place the chicken in the skillet and cook for 2-3 minutes until lightly browned
  • Turn over and cook for 2-3 minutes on opposite side
  • Place chicken in crock
  • Mix the remaining ingredients in bowl or measuring cup
  • Pour over top of chicken
  • 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!


Calories: 460kcal | Carbohydrates: 44g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 839mg | Potassium: 670mg | Sugar: 36g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg