Slow cooker orange chicken with tender bites and a bright, sticky citrus sauce.

Scale

2 tablespoons olive oil, divided

1 ½ to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

⅓ cup cornstarch

½ teaspoon salt, or to taste

½ teaspoon pepper, or to taste

1 cup orange marmalade

¼ cup low-sodium soy sauce

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

½ to 1 teaspoon ground ginger, or to taste

½ teaspoon garlic powder or 2 garlic cloves, finely minced

2 tablespoons sesame seeds, lightly toasted if desired

2 tablespoons green onions, sliced thin for garnishing

orange slices, optional for garnishing

1. Optionally, line a 6-quart to 7-quart slow cooker with a liner if using one.

2. Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.

3. To a large ziptop bag, add chicken, cornstarch, salt, pepper, seal and toss to coat.

4. Add chicken to slow cooker.

5. To a bowl, add marmalade, soy sauce, rice wine vinegar, sesame oil, ginger, garlic, remaining olive oil and stir.

6. Pour mixture over chicken and coat evenly.

7. Cook covered on high 2 hours or low 4 hours, checking early.

8. Serve with extra sauce, sesame seeds, green onions and orange slices.

Chicken keeps up to 5 days refrigerated or 3 months frozen.

Keywords: slow cooker orange chicken, easy orange chicken, crockpot asian chicken, chinese takeout