The easiest slow cooker orange chicken with a bright citrus glaze and tender bites of chicken that taste better than takeout.

Scale

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

2 tablespoons green onions, sliced thin

orange slices, optional for garnish

Cook Mode Prevent your screen from going dark

1. Line slow cooker with a liner if using and drizzle 1 tablespoon olive oil in the bottom.

2. Add chicken, cornstarch, salt, and pepper to a ziptop bag. Seal and toss to coat evenly.

3. Place coated chicken into slow cooker.

4. Combine marmalade, soy sauce, vinegar, sesame oil, ginger, garlic, and remaining oil. Stir well.

5. Pour mixture over chicken and coat evenly.

6. Cook on high for 2 hours or low for 4 hours, checking toward end for doneness at 165°F.

7. Serve with sauce, sesame seeds, green onions, and optional orange wedges.

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