Slow Cooker Orange Chicken — The easiest orange chicken ever because your slow cooker does all the work!! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that’s irresistible!!
Easy Slow Cooker Orange Chicken Recipe
When I asked on Facebook what kind of recipes you want to see, I was overwhelmed with slow cooker responses. So slow cooker orange chicken it is today with more slow cooker recipes in the upcoming weeks. Make sure you’re following me on Facebook and chime in.
This is the easiest orange chicken recipe ever and there’s no breading, browning, or frying involved. Your slow cooker does all the work for you. The chicken is so tender, juicy, and layered with complementary flavors from the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger, garlic, and green onions.
It reminds me of Panda Express Chinese Orange Chicken except with this copycat recipe, there’s no frying.
Along with rice and steamed broccoli and peapods, my family loved this meal and it couldn’t be any easier for me. I used a slow cooker liner and cleanup was as easy as tossing the liner.
There’s plenty of cooking sauce leftover in the bottom of the slow cooker, which I spoon generously over the chicken, rice, and veggies. I love the sweet-and-tangy, savory flavor and don’t let a drop go to waste.
What’s in Slow Cooker Orange Chicken?
To make this orange chicken recipe with orange marmalade, you’ll need:
- Olive oil
- Boneless skinless chicken breasts
- Cornstarch
- Salt and pepper
- Orange marmelade
- Low-sodium soy sauce
- Rice wine vinegar
- Sesame oil
- Ground ginger
- Garlic powder
- Sesame seeds
- Green onions
- Orange slices (optional)
How to Make Slow Cooker Orange Chicken
Drizzle the bottom of your slow cooker with olive oil. Then, place the diced chicken, cornstarch, salt, and pepper in a zip-top bag and shake to coat. Place chicken in slow cooker.
Next, add the remaining ingredients to the slow cooker and gently stir the chicken to coat it evenly in the sauce.
Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary, so just cook until chicken is done (reaches 165F on an instant read thermometer).
I like serving my CrockPot orange chicken over rice garnished with chopped green onion and sesame seeds.
Can I Make Orange Chicken Without a Slow Cooker?
I haven’t made this recipe without a slow cooker, so I can’t give specifics about how to tweak it if you don’t own one. I have other chicken recipes listed in the Related Recipes below that you can try until you can make this with a slow cooker.
Can I Add Veggies to the Orange Chicken?
I’ve only made this recipe as written, but a few readers have reported success with adding chopped vegetables to the slow cooker in the last 30 or so minutes of cooking. Play around with it and see what works for you!
Tips for Making Slow Cooker Orange Chicken
Some readers have asked if they can use sugar-free orange marmalade in this easy orange chicken recipe. I’ve only made this recipe using regular orange marmalade (i.e. full sugar), so I can’t speak to how the sugar-free kind will cook down in the sauce and if it will affect the overall flavor of the dish.
I’ve only made this orange marmalade chicken recipe using chicken breasts, but I’m sure you could get away with boneless skinless chicken thighs instead. Just be sure to dice them into even-sized pieces so the chicken cooks through evenly.
If you have a sesame allergy, you’re welcome to use additional olive oil in the orange chicken sauce instead of sesame oil. And skip the sesame seed garnish.
Pin This Recipe
Slow Cooker Orange Chicken
The easiest orange chicken ever because your slow cooker does all the work!! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that's irresistible!!
Ingredients
- 2 tablespoons olive oil, divided
- 1 1/2 to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup cornstarch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 cup orange marmalade
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon ground ginger, or to taste
- 1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
- 2 tablespoons sesame seeds, lightly toasted if desired (add to a dry skillet and cook over medium heat for about 30 seconds or until fragrant)
- 2 tablespoons green onions, sliced thin for garnishing
- orange slices, optional for garnishing
Instructions
- Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
- To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.
- Pour mixture over the chicken, using a spoon to distribute the sauce as necessary, making sure all pieces are coated.
- Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
- Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with sesame seeds, green onions, optional orange wedges, and serve immediately.
Notes
Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 722Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 193mgSodium: 1053mgCarbohydrates: 67gFiber: 2gSugar: 49gProtein: 73g
Nutrition information isn’t always accurate because it's computer-generated. In my opinion, the values are very elevated because you don't use every drop of sauce which includes marmalade (high sugar) and soy sauce (high sodium). There will be unconsumed sauce but the calculations take into account if you were consuming every drop.
More Easy Chicken Dinner Recipes:
Healthier Orange Chicken – Stop calling for takeout or going to the mall food court and make this HEALTHIER orange chicken at home in less than 10 minutes!! EASY, authentic, and so INCREDIBLE that you’ll never miss the fat and calories!!
One-Skillet Orange Chicken with Vegetables — Easy, ready in 15 minutes, healthy (no breading, no frying), and the orange flavor just pops! Perfect for busy weeknights, a family favorite, and you’ll make this over and over!
Chinese Chicken Pasta Salad – Big juicy chicken chunks and texture galore from the rainbow of crispy veggies! Fast, easy, fresh and healthy! Great for picnics, potlucks, and easy dinners!
Chicken Teriyaki and Vegetable Bowtie Pasta – Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that’s perfect for busy weeknights!
15-Minute Orange Chili Chicken and Broccoli – The orange chili sauce is spicy, tangy, and sweet all in one!! The PERFECT sauce to jazz up chicken and broccoli! A FAST and EASY dinner with great Asian FLAVOR!!
Chinese Sweet and Sour Chicken — This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!
Sheet Pan Ginger Orange Chicken and Vegetables – Fast, EASY, HEALTHY, and loaded with great orange ginger flavor!! A DELISH one-pan meal with zero cleanup that’s perfect for busy weeknights!!
Mandarin Chicken Stir Fry — An EASY Asian stir fry with tender chicken, juicy oranges, and veggies!! Skip takeout and make this ONE skillet recipe that’s ready in 15 minutes and perfect for busy weeknights!!
Originally posted February 15, 2016 and reposted January 10, 2020 with updated text.
Thanks for sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. I hope they will like it.
Thanks for the 5 star review and I am glad your family loved it!
We like extra sauce… would you recommend to double it just for the sauce part of course not the chicken… either way I’m making it.. yum yum
It’s pretty saucey as written. I don’t think you need to double it. I LOVE sauce, and there is enough for me for sure without doubling.
Now it is holiday and I have a lot of time to cook whatever I want and your orange chicken recipe is always one of my favourite choice! Happy New Year!
Omg, your dishes look so colorful and delicious!Btw, I dont have slow cooker, so can I use instant pot instead?
Thanks so much for the compliments! I am sure there’s a way to make this in the IP but I haven’t experimented so I can’t say for absolute sure the cooking instructions and the ingredients quantities if those would change or not.
I made it exactly how it’s instructed and something tastes off. It leaves a very bitter/gross taste in my mouth, particularly on my tongue. Not sure what happened.
I would almost guess when you say bitterness, that your marmalade was on the bitter side rather than sweeter, and when it cooked for hours in the slow cooker, it condensed and concentrated and got even more bitter. Definitely go with something sweeter next time that when you taste it out of the jar you are happy with the flavor.
I’m cooking a crockpot of orange chicken right now with pineapple slices….will post how it turned out
I’m very confused about the RICE WINE VINEGAR? What brand are you buying and where from. I am only seeing RICE VINEGAR in the stores? Please help I want to make this meal.
Same thing, rice vinegar is perfect.
I just enjoyed this with my family yesterday. It’s amazing…
Delicious!!
Great recipe! I prepared it according to your instructions and the taste is great! Everyone in the family likes it, it makes me happy. Thank you!
Thanks for the 5 star review and glad that everyone in your family likes it!
Absolutely DEE-licious !! I cut it back to about 1/3 of the recipe, using half a pound of chicken tenders in a 1.5 quart slow cooker. Poured it over bean thread (cellophane) noodles. I overcooked it some, but even though the chicken was a bit dry, I ate every bite and licked the bowl clean. 😋 Will be making again tomorrow, and at least once a month from now on.
Thanks for the 5 star review and glad this was a winner that you’re making tomorrow and monthly!
Hi! Wondering if you can help me figure out where I went wrong. I made this exactly how you instructed by my sauce didn’t thicken up at all, it’s quite watery. I used low sodium soy sauce, could that be why?
Wouldn’t be the soy sauce IMO. It could be the brand of orange marmalade you used. Could be not enough corn starch. Could be that the heat was high enough to cook the chicken but not really tighten the sauce.
However, this isn’t a ‘thick’ really tight sauce. If you want that type of sauce, make this https://www.averiecooks.com/healthier-orange-chicken/
I don’t have orange marmalade, can I use orange juice? Thank u
You could but won’t have the same amount of sugar nor viscosity/thickness that a marmalade will have. Nor probably the intensity of flavor.
But if you know going in that your results will differ, and that’s all you have, then I would try it.
I love this recipe! The flavor is great. How did yours turn out more dark brown? I think the juices in the chicken diluted the color/flavor of the sauce to a more orangey.
Thanks for the 5 star review and glad you love it!
Not sure regarding the coloring, maybe just the lighting.
Love your recipes….. This one calls for vegetable oil. Is there a more healthy substitute? Avocado or Olive Oil? How much will it change to taste or cooking?
You may want to reread the recipe because it calls for olive and sesame oil.
Thank you :)
Just made this last night – my kids loved it!! thanks!!
Thanks for the five star review and I’m glad your kids loved it!
I like your attention to recipe details as always !
My husband is on a low Na diet. Why is this recipe over 1000 mg of sodium per serving? My low Na soy sauce is 450 mg for 1 T (equivalent to 1/4 of this recipe), the orange marmalade would add another 40 mg. I would eliminate the salt (only 1/8 t per serving). The other ingredients should not add sodium, so I am mystified.
I added a disclaimer about the nutrition info underneath it which you can read over, my thoughts only but you’re not going to consume every drop of sauce which is where the higher values are coming into play. And all ingredients vary. You can always calculate by hand for a more accurate representation given your exact ingredients’ values.
Hello I made this last night followed recipe exactly. cooked on high and checked in 90 min.
liquid cook out and thick. How can I savage this dish to have more sauce. rated this is three due to the end results.
had a good taste but the sauce on the chicken was like paste.
It sounds like your slow cooker runs pretty hot. In that case you may want to try omitting or reducing the cornstarch, add more marmalade, add a splash of water or chicken stock, you will need to play around with things based on your slow cooker.
I would like to make this for a friend recovering from surgery. Could I prep the chicken and sauce and freeze them so that they can just put it in the crockpot when they are ready to eat it? Thanks.
If they are recovering from surgery, my suggestion would just be to make it for them, put it in portion-sized plastic containers and they can freeze them and take out from the freezer and zap in micro when they’re ready to consume. It’s a freezer friendly recipe.
I haven’t tried your method so not sure how that will all work out.
I made this last night for dinner. It was perfect. My husband could not find a Chinese restaurant in our area that has this on the menu, and he really loves it. I did add 2 small hot peppers to the mix to kick up the spice. Thanks Averie. Mine was not quite done after 2 hours on high, and everything else was ready to be served. I scooped the whole recipe into a nonstick frying pan and finished it on the stove for about 5 minutes. The sauce is to die for!
I am glad you loved the recipe and that it was perfect! All slow cookers can vary in their heat output and intensity so great call to just quickly finish it up on the stovetop for 5 minutes!
Easy and good. I tweaked the recipe by adding quartered mushrooms, and slices of red pepper and onion about 20 min before chicken was done.
Glad you enjoyed it.
Do you think sugar free or like the calorie free orange marmalades would work, bring down the calories but still taste good?
I haven’t tried it so cannot say for sure how they would taste after simmering.
Amazing! All my kids actually ate it! Thanks for the recipe.
Well that is success then! :)
This was delicious and easy to make. I used chicken thighs in stead of chicken breasts and cooked for Ann hour and a half in the crockpot and it came out perfect!
Thanks for the five star review and glad this was a winner!
I am wondering if it changes the taste much if I do not add the sesame seeds – grandson has an allergy to sesame seeds.
No it won’t, just omit them.
Decided to switch up dinner tonight and try this. So good! A new fave! I didn’t have orange marmalade on hand so I subbed in apricot preserves, which worked out great.
Thanks for the 5 star review and glad this is a new fave and that it came out great with apricot preserves! I love apricot anything. May have to try it this way myself!
making this now and i’m a little worried. the sauce looks a lot lighter and has a lot of white in it because of all the corn starch! it basically washed off the chicken when I poured the sauce in! I’m tempted to add more marmalade to thicken it up/darken it. Advice???
If you followed the recipe to a T, I am sure you will be fine in the end. Many people have made this with great results, as written.
I made with orange ginger marmalade and it was fantastic! Did not need 2 hours in a 3 qt slow cooker. Served with wild rice and garlic peas. Not a crumb to be had 😋
Thanks for the 5 star review and glad it was a hit!
Hi,Great tasting dish and is now a firm family favorite.Regards David
Thanks for trying the recipe and glad it’s a family favorite!
Can you make the slow cooker orange or peanut chicken recipes w chicken thighs? They are very flavorful but not sure w the sauces. Thanks! Plan to make for grad party this weekend!
I’ve only made it with breasts although you probably could use thighs. For a party because I would recommend this recipe over the peanut chicken since you will need to sort of keep this simmering for many hours and this recipe will be better for that than the other.
This dish is amazing!! I used to love Chinese food but am gluten intolerant and haven’t been able to eat it for years. I replaced the soy sauce with tamari and it tastes just like I remember! I split it into six servings and added steamed broccoli to cut down on the calories per meal. So delicious and easy!
Thanks for the 5 star review and glad you were able to swap out the soy and loved the dish!
This recipe was DELICIOUS and so easy to make. The kids and husband all loved it. I used peas & carrots in ours. Yummy!
Thanks for the 5 star review and glad your family enjoyed it!
This looks SO good! I’d like to make it next week with steamed broccoli or steamed snow peas or sugar snap peas. Do you have any recipes for the peas? Its hard to find other recipes on your site here on my phone with all the distracting popup ads. Thanks
https://www.averiecooks.com/tag/sugar-snap-peas/
I made this tonight and I decided to double the recipe because I bought extra chicken and it’s so didn’t turn out that great. The sauce was so thick and I think there was too much soy sauce. I’m sad!! I’ll have to try it again.
Sometimes when you double recipes there are times when doubling an amount of a certain ingredient can be overpowering and I am thinking that was the case with the soy sauce. Also if the sauce was too thick you could add more marmalade, add a splash of water, reduce the amount of the cornstarch a bit. I have not ever doubled this recipe. Thanks for giving it a try.
Hello. I tried making this today in the slow cooker. I followed recipe almost exactly except I halved the recipe for soy sauce and no ginger. However, the end result wasn’t as saucy as your picture and came out quite gooey. I’m thinking cornstarch? But I added only 1/3 cup as directed. Any suggestions or recommendations? Thank you.
If you halved the soy sauce, that would have dramatically reduced the sodium level which overall causes chicken to release its juices/moisture, and in your case therefore not as much sauce was produced. Also some slow cooker run hotter than others and possibly yours is hotter than mine and cooks at a higher temp which would keep things dryer.
Thanks Averie, I just wanted to make sure. I’m making it for my mom tonight for Mother’s Day because she likes orange chicken. Thanks for posting this great recipe!
Ok enjoy and nice of you to cook for mom on Mother’s Day!
Would it be okay if I used rice vinegar instead of rice wine vinegar? Are they the same thing? I was not able to find rice wine vinegar.
I think they are interchangeable and you will be fine. (I had to google it to make sure, but yes it’s just a labeling thing) Enjoy!
How important is the rice wine vinegar? I don’t have it on hand and was wondering how much it will affect the recipe without it?
If you don’t have it but have apple cider vinegar, I’d go with that. Otherwise at last resort a white vinegar, but it’s harsher than the other two choices.
This was excellent! I made it with pork loin and doubled the recipe. It was done in about four hours on low. Everyone loved it, a keeper for sure!
Wonderful! Glad it worked great with pork loin! Will be helpful to others reading this is the future no doubt.
This turned out really well! I threw in some green beans once this was done and set the slow cooker to warm, and started the rice. It all went really well together! Totally forgot the green onions and sesame seeds because of how tired I was, though, oops.
Good for you for working in the green beans – oh well about the green onions and sesame seeds :) Glad you enjoyed the recipe!
This looks delicious! I was wondering if you had any calorie information on the servings? I don’t see it, but maybe I’m missing it. Thanks!
https://www.averiecooks.com/faq Item #4
Ah, thank you. My apologies for asking, I had pinned the recipe directly from Pinterest, so I did not see your FAQ’s. Thanks again! Going to try this meal tonight :)
No worries! Enjoy dinner and LMK how it goes!
I made this for dinner last night (I followed the directions exactly) and it was delicious!!! The only problem we had was that we needed more rice to soak up all the fabulous sauce, but that’s my fault, not yours! This recipe tastes almost exactly like the orange chicken from The Cheesecake Factory which is one of my favorite dishes! Thanks so much for such a fantastic recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you think it tastes like the CF’s version!
Just made this tonight… used gluten free soy sauce and love the rest is naturally gluten free! Was worried because confession…I HATE orange. Citrus grosses me out. However I’m eating it right now and it’s to DIE FOR!
I agree that it’s not ‘orange-ey’ even though it’s orange chicken which makes no sense but it somehow works. Glad you’re loving it!
i bet this tastes lovely. Thanks for sharing this, gonna give this a go later. Simon
Hi! I am so excited to try this recipe! I got seville orange marmalade from trader joes, will this work ok?
Thanks so much!
Haven’t tried with that exact marmalade but as long as it tastes similar to your average marmalade, I’m sure it will be fine!
Hi Bre,
I used that same exact marmalade you described…don’t do it. It turned out burnt. Overall, it would have been delicious, but this type of marmalade has a distinct flavor that does not compliment this dish. I would definitely make this again, but use a different brand. I also skipped the corn starch, I am not a fan of thickeners unless it’s natural.
Thank you to Averie for posting this recipe.
I have a really long work day and my slow cooker can only be programmed for 4 or 6 hours on high or 8 or 10 hours on low. Any suggestions for the cook time? Do I need to alter the recipe at all?
I think that even on low, 8 to 10 hours is just too long for this recipe. I would opt with the 4-6 hour range BUT if that’s on high, I also worry about that because that seems too long to be cooked on high. Not sure what to tell you as the only way I’ve made this is how I’ve written it.
I have a question about the orange marmalade. I found Smuckers Sweet Orange Marmalade (like jelly) and then there was Orange Sauce by Kikkoman. Which one do I use?
Amy
Go with the Smuckers.
This looks great! I love that there’s no breading or frying–Chinese food at home is great, but deep frying stuff really puts me off my meal. Can’t wait to try this out!
-Claire
tallgirlbigworld.com
I try to avoid frying as much as possible too. An extra step that takes time, makes your house smell, and isn’t healthy!
Have this in the slow cooker right now with pheasant instead of chicken. Looking forward to eating it! Surprised by the bubbling right away…did yours get almost fizzy? Smells great!
I really wasn’t ‘monitoring’ it while it was slow cooking because I was out so can’t say for sure if it was fizzy. Maybe the pheasant reacts a bit differently than chicken? Hope you enjoyed it!
This turned out lovely….really reminiscent of the Cheesecake Factory’s Orange Chicken except not breaded. For those asking, I made it in a skillet, sautéing the cornstarch dredged chicken until lightly browned and halfway cooked, then added the rest of ingredients. It thickened up beautifully after 5 minutes of simmering, after which the chicken was fully cooked. I added the green onions at the end, along with some cashews. Will be serving with broccoli and brown rice and it is FAB! Thanks for the idea, Averie!
Thanks for trying the recipe and glad it came out great for you – in a skillet! Glad the sauce thickened up beautifully and that the dish reminds you of the Cheesecake Factory orange chicken, minus the breading. Cashews would be great with this I’m sure!
Averie, would be OK to do the cooking in this recipe, in a Dutch oven? I do not have the slow cooker you recommend… but I love chicken, and reading about it makes me want it for our dinner tonight: -)
Thank you!
I haven’t tried the recipe any other way than the way I wrote it so can’t say for sure how it will turn out. Let me know if you try it in a Dutch oven and how things go!
Yay for slow cooker recipes!! And I lovvvee orange chicken <3
oh yummy! this looks so good!
I’m totally in love with this recipe!!!! I love slow cooker chicken and your recipe sounds delicious.
Hi Averie
This looks amazing, but I don’t have a slow cooker. I would love it if you could just give me instructions on how to prepare this without using a slow cooker..thanks!
I really haven’t tried making it without a slow cooker so can’t say for sure what you’d do. You could try in a skillet on the stovetop but I don’t know if it will develop the same kind of flavor as it does in the slow cooker or if the sauce will turn out to be the appropriate consistency.
This chicken looks wonderful Averie!!!
Thank you my friend! :)
Orange chicken reminds me of Chinese buffets, but they were always WAY too sweet. This seems much more mild. I was planning on making some marmalade with the cheap mandarins at the store right now, so I’m pinning this for later! But with BROCCOLI becuase those trees will saok up the saucy deliciousness!
Skylar is addicted to those mini mandarins, i.e. ‘Cuties’ and I buy a 5 lb bag every week! Not sure if those are one in the same as what you’re referring to but I would have never thought to make my own marmalade! Only you :)
And this didn’t turn out too sweet at all because the rice wine vinegar, soy, ginger, etc. cuts through it. And yes the sauce is heavenly drizzled over broccoli!
This is totally happening! I love slow cooker chicken, and my daughter loves orange chicken. Win win!
LMK if you try it! The sauce was so good! I want it on everything :)
Orange and ginger?? Sound a perfect combination :) I’ll definitely try this :)
Looks great Averie! I’m thinking I would definitely drizzle that extra sauce over rice. I love doing that with saucy Thai curries too :)
Extra sauce is a must for me :)
And I’ve been following your IG escapades about eating around LA this weekend. One place looked more fabulous than the next!
I need to dust my slow cooker off and make this!! Really great recipe!!! I love orange chicken and this one looks incredible!!
Sounds yummy! I don’t really like orange marmalade by itself, but this would be a genius way to make orange chicken.
I don’t think it’s one of those jams that anyone is ‘crazy’ about the way most people go for strawberry, raspberry, etc. but it’s awesome in sauces and in this chicken!
Slow cookers are already turning into classics. Here’s yet another great choice of what to fill it on a cold winter day!
I’m making this tomorrow..I have all the ingredients and it looks so good. It was 40 below this weekend with the wind chill and we could use some bright citrus flavors.
I am so spoiled because it’s in the 70s/80s in SoCal and just about the time I thought no one is going to want this type of food because it’s too hot out…I forget the rest of the country is frozen! Enjoy and LMK how it goes!
Finalllly the slow cooker made an appearance on our counter yesterday, for the first time this winter (shameful, I know!). But now that it is out I have reconnected. :) Slow cooker meals are the best, and this one looks so yummy! Pinning!
Thanks for pinning!
I am all over this! Slow cooker and everything about this just has me in a huge smile!!! Such an easy meal that looks like that, sign me up! It looks mouthwatering to say the very least! LOVE IT GIRL!
Thank you :)
I must try this!! I’ve done a similar method for raspberry chicken in the crockpot but didn’t use cornstarch so the sauce was fairly runny once the chicken cooked. I foresee a couple of busy days this coming weekend so the crockpot will come in handy.
Oh wow, raspberry chicken sounds like an interesting flavor combo! I’ve never even heard of that one! And yes the cornstarch helps the sauce tighten up and I think just naturally as the marmalade reduces over hours in the slow cooker, it also helped keep it thicker.
This was the first thing I made in the new 7 qt slow cooker I bought today. I doubled the recipe so there are plenty of leftovers in the freezer. This was delicious and easy! We both loved the sauce and I might try a raspberry version sometime.
So glad you got a new slow cooker! Always fun to get a new appliance and glad you doubled the recipe so you have a freezer stash now! The raspberry version sounds awesome! LMK if you try it!