First Step: Prep Your Ingredients Begin by cutting 1 ½ to 2 pounds of boneless, skinless chicken breasts into 1-inch pieces for even cooking. Mince garlic or measure garlic powder and prepare ground ginger separately. If using fresh orange juice, squeeze and measure ½ cup. Set aside ⅓ cup cornstarch for coating chicken.

Second Step: Coat the Chicken In a large zip-top bag or mixing bowl, combine chicken pieces with ⅓ cup cornstarch, ½ teaspoon salt, and ½ teaspoon black pepper. Shake or toss gently until each piece is evenly coated. This coating helps create a light crust and thickens the sauce later.

Third Step: Brown the Chicken (Optional) For added texture and flavor, heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the coated chicken pieces in batches, cooking them until lightly golden but not fully cooked through. This browning step enhances the dish’s depth but can be skipped for quicker preparation.

Fourth Step: Prepare the Orange Sauce In a separate bowl, whisk together 1 cup orange marmalade, ¼ to ½ cup low-sodium soy sauce (or coconut aminos), ½ cup unsweetened orange juice if using, ¼ to ½ cup low-sodium chicken broth or water to adjust thickness, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil (or olive oil), ½ to 1 teaspoon ground ginger, ½ teaspoon garlic powder or minced garlic, and a pinch of red pepper flakes if you prefer some heat. Finally, add the remaining 1 tablespoon olive oil for richness.

Fifth Step: Assemble in the Crockpot Lightly oil the bottom of a 6 to 7-quart crockpot or use a slow cooker liner to simplify cleanup. Spread the browned or coated chicken evenly across the cooker base. Pour the prepared sauce over the chicken, stirring gently to ensure all pieces are coated well.

Sixth Step: Cook the Dish Cover and cook on high for approximately 2 hours or on low for 3 to 4 hours. Begin checking for doneness at 90 minutes when cooking on high or 3 hours on low. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender.

Seventh Step: Thicken the Sauce (If Needed) If the sauce appears too thin at the end of cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the slow cooker and continue cooking for 10 to 15 minutes until the sauce thickens to your desired consistency.

Final Step: Serve and Garnish Serve your crockpot orange chicken over cooked rice, noodles, or steamed vegetables for a complete meal. Garnish with 2 tablespoons toasted sesame seeds, 2 tablespoons sliced green onions, and optional orange slices for a bright presentation.