Crockpot Orange Chicken

Ever since I started my new job, the crockpot has become my best friend. Since I work late two nights per week, I aim to have something in the crock pot that is ready to go by the time I get home. Nearly every week for the past month I have made a crockpot meal, and I am excited to begin sharing them with you.

This recipe came to be after my husband told me he was craving Chinese food. I made a big batch of this recipe in the crock pot and he was able to have it for dinner several nights that week. He told me that it tastes even better the second day as the flavors really begin to meld.

Note for FODMAPers: Marmalade is low FODMAP when consumed in a 2 Tbsp. serving size or less. This recipe uses ½ cup marmalade, split between 4 servings = 2 Tbsp./serving. Enjoy!


  • 2 Tbsp. olive oil, divided
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/3 cup cornstarch
  • Salt & pepper, to taste
  • ½ cup orange marmalade
  • 1/4 cup tamari
  • 1 Tbsp. rice wine vinegar
  • 1 tsp. ground ginger
  • 1 Tbsp. sesame seeds (optional)
  • 2 Tbsp. green onions, green part only, sliced thin


  1. Drizzle 1 tablespoon of olive oil into the bottom of your slow cooker.
  2. In a bowl, add the chicken, cornstarch, salt and pepper.
  3. Toss chicken to coat it evenly and place it in the refrigerator for 30 minutes.
  4. Meanwhile, in another bowl, mix together the orange marmalade, tamari, rice wine vinegar, ginger, and remaining olive oil.
  5. Add the chicken mixture to the slow cooker and pour the liquid mixture over the chicken. Stir contents to distribute evenly.
  6. Cook covered on low for about 4 hours.
  7. To serve: Place chicken on a plate and top with desired remaining sauce from the crock pot. Garnish with sesame seeds and green onions. Serve with a side of brown rice.

Makes 4 servings