Crockpot Orange Chicken


  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup orange marmalade (look for a sugar-free or reduced-sugar option)
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup orange juice
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes (adjust to your preferred level of spiciness)
  • 1 tablespoon cornstarch (for thickening)
  • 1 tablespoon water (for mixing with cornstarch)


  1. In a mixing bowl, combine the orange marmalade, reduced-sodium soy sauce, orange juice, rice vinegar, minced garlic, fresh ginger, and red pepper flakes. This will be your orange chicken sauce.
  2. Place the chicken pieces in the crockpot.
  3. Pour the orange chicken sauce over the chicken in the crockpot.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
  5. In the last 30 minutes of cooking, mix the cornstarch with water to make a slurry, and then add it to the crockpot. This will thicken the sauce.
  6. Stir everything well, and continue cooking until the sauce thickens.
  7. Serve the Crockpot Orange Chicken over brown rice, cauliflower rice, or another low-point option.
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