Chicken · Slow cooker

AB's Slow Cooker Orange Chicken

R By Richard · Adapted from Smokin' & Grillin with AB · Published 23 June 2026
👁 868.7k source views ❤️ 38.2k source likes
⏱Prep 15 min
🍲Slow cook 3 hr (Low)
🍽Serves 4
Ever Tried Slow Cooker Orange Chicken?

Source video by Smokin' & Grillin with AB on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

AB cuts chicken tenders into one-inch pieces, tosses them in cornstarch and browns them off in garlic-infused olive oil. The flavour base is sweet orange marmalade loosened with fresh ginger, garlic, garlic powder and sesame seeds. Everything goes into the slow cooker on low for three hours, with a single stir at the halfway mark. He serves it over rice as a takeaway substitute without heating the house up.

Ingredients

Chicken
  • 1 kgchicken tenders, cut into 1 inch pieces
  • cornflour
  • 60 mlgarlic-infused extra virgin olive oil
Sauce
  • 360 mlsweet orange marmalade
  • fresh ginger, minced
  • fresh garlic, minced
  • garlic powder
  • sesame seeds

Method

  1. Cut the chicken tenders into roughly 1 inch pieces on a clean board.

    ~5 min

  2. Tip the chicken into a bowl, add the cornflour and toss with gloved hands until every piece is coated.

    ~2 min

  3. Heat the garlic-infused olive oil in a pan over medium heat. Brown the chicken in batches, just to colour the outside, not to cook it through. A splatter guard helps.

    ~8 min

  4. In a separate bowl, combine the orange marmalade, minced ginger, minced garlic, garlic powder and a scatter of sesame seeds. Whisk until you have a pourable sauce.

    ~3 min

  5. Transfer the browned chicken, along with any crust from the pan, to the slow cooker. Pour the sauce over the top and scrape the bowl clean. Stir to coat every piece.

    ~2 min

  6. Cook on low for 3 hours. Lift the lid at the 1 hour 30 minute mark, give it a stir, then replace the lid for the remaining time.

    ~180 min

  7. Serve over white rice or fried rice and finish with the reserved sesame seeds.

    ~2 min

Frequently asked

Can I use chicken breast instead of tenders?
Yes. AB normally uses breast and says it still comes out soft and juicy. Cut it into the same 1 inch pieces so it cooks evenly.
Do I have to brown the chicken first?
AB browns it for colour and flavour, not to cook it through. Skipping the step works but the finished sauce will be paler and the chicken less savoury.
What should I serve it with?
AB serves it over rice. White rice or egg fried rice both work well and soak up the orange sauce.
Can I cook it on high instead of low?
AB calls for 3 hours on low. If you switch to high, check at around 1 hour 30 minutes to make sure the chicken is not overcooking, as small pieces in a sweet sauce can catch.
Extraction notes (transparency): AB names most ingredients (chicken tenders, cornstarch, garlic-infused olive oil, sweet orange marmalade, sesame seeds, fresh ginger, fresh garlic, garlic powder) but gives quantities only for chicken (2.3 lb / about 1 kg), oil (4 tbsp) and marmalade (1.5 cups, a bit more). He also waves at 'everything we have left over' from his measured-out Asian seasonings without naming them on camera, so any soy sauce, vinegar or sugar that may have been in the bowl is not extracted. Cornstarch, ginger, garlic, garlic powder and sesame seed quantities left null.