Description

This Crock Pot Coconut Orange Chicken is a sweet and savory slow cooker dinner that blends creamy coconut milk with bright citrus flavors. Perfect for busy weeknights, this dish delivers comforting, tropical flair with minimal effort—and major flavor.

Ingredients

Scale

450 g (1 lb) chicken breast or thigh
400 ml (14 oz) can full-fat coconut milk
15 ml (1 tbsp) soy sauce
16 g (2 tbsp) cornstarch
30 ml (2 tbsp) water
120 g (6 tbsp) orange marmalade
180 ml (¾ cup) orange juice
5 ml (1 tsp) sesame oil
1 tsp ground ginger
12 g (1 tbsp) brown sugar
Salt to taste
Optional: Sesame seeds
Optional: Chopped green onions

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Instructions

In a slow cooker, whisk together coconut milk, soy sauce, orange marmalade, orange juice, sesame oil, ginger, brown sugar, and salt.
In a small bowl, mix cornstarch and water to form a slurry, then stir into the sauce.
Add chicken to the slow cooker, coating well with the sauce.
Cover and cook on low for 4–5 hours (or high for 2–2.5 hours), stirring occasionally.
Once cooked, remove chicken and slice or shred. If sauce is thin, simmer separately on the stove until thickened.
Serve chicken with sauce over rice. Garnish with sesame seeds and green onions.

Notes

Chicken thighs give juicier results, but breasts are a leaner option.

Stirring halfway through improves flavor and texture.

Add orange zest or rice vinegar for extra zing.

Apricot preserves can replace marmalade in a pinch.

Pairs well with rice and steamed or roasted vegetables.

Store leftovers in the fridge for up to 4 days or freeze for later.

Prep Time: 10 minutes
Cook Time: 4–5 hours (low) or 2–2.5 hours (high)
Category: Plats
Method: Slow Cooker
Cuisine: Fusion / Asian-Inspired