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image of top down mise en place shot of fresh ingredients for orange chicken on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight chicken breasts orange marmalade orange juice soy sauce rice vinegar sesame oil fresh ginger garlic cornstarch red pepper flakes green onions sesame seeds
katya bou

Slow Cooker Orange Chicken Recipe: The Easy Panda Express Copycat

This effortless slow cooker orange chicken delivers that iconic salty-sweet, citrusy flavor of takeout without the frying, perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Chinese-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces; thighs recommended for juiciness
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • salt and black pepper to taste
Orange Sauce
  • 1 cup orange marmalade high-quality chunky kind preferred
  • 1/4 cup low-sodium soy sauce or coconut aminos for paleo
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil toasted for best flavor
  • 1 tbsp brown sugar or honey optional; reduce for low-carb
  • 1 tsp fresh orange zest optional for brightness
  • 1/2 tsp red pepper flakes optional for heat
For Thickening and Garnish
  • 2 tbsp cornstarch or arrowroot powder
  • 3 tbsp cold water
  • chopped green onions and sesame seeds for garnish

Equipment

  • Slow Cooker
  • Mixing bowl
  • Slotted spoon,
  • - Whisk

Method
 

  1. Cut the chicken breasts or thighs into uniform 1-inch pieces. Place them directly into the slow cooker basin and season with salt, black pepper, garlic powder, and ground ginger.
  2. In a mixing bowl, whisk together the orange marmalade, low-sodium soy sauce, rice vinegar, sesame oil, brown sugar (if using), orange zest (if using), and red pepper flakes (if using) until the marmalade is mostly dissolved into the mixture.
  3. Pour the sauce mixture over the seasoned chicken in the slow cooker. Stir gently to coat all pieces evenly. Secure the lid and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and easily shreds but remains in chunks.
  4. Remove the chicken chunks with a slotted spoon and set them aside in a separate bowl, leaving the liquid sauce in the slow cooker. In a small cup, whisk together the cornstarch and cold water to form a smooth slurry.
  5. Pour the cornstarch slurry into the sauce in the slow cooker. Whisk vigorously and switch to HIGH heat (or use the Sauté function if available). Simmer gently for 5 to 10 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
  6. Return the cooked chicken to the thickened sauce. Stir to coat completely. Serve immediately over rice or noodles, garnished with chopped green onions and sesame seeds.

Notes

For extra crispiness, spread the coated chicken on a foil-lined baking sheet after Step 6 and broil for 3-5 minutes. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water if needed. Thighs yield juicier results.
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