Description

This Crock Pot Coconut Orange Chicken is the ultimate slow cooker comfort food—sweet, tangy, and creamy with a tropical twist. Featuring tender chicken slow-cooked in a zesty coconut orange sauce, it’s perfect for busy weeknights when you need a hands-off, flavorful meal that feels just a bit exotic.

Ingredients

Scale

1 lb chicken breast or thigh
14 oz full-fat coconut milk
6 tbsp orange marmalade
3/4 cup orange juice
1 tbsp soy sauce
1 tsp sesame oil
1 tsp ground ginger
1 tbsp brown sugar
2 tbsp cornstarch
2 tbsp water
Salt to taste
Optional: Sesame seeds and chopped green onions (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In the crock pot, combine coconut milk, orange marmalade, orange juice, soy sauce, sesame oil, ginger, brown sugar, and a pinch of salt.
In a separate bowl, whisk together cornstarch and water until smooth, then stir into the sauce mixture.
Add chicken to the crock pot and coat thoroughly.
Cover and cook on low for 4–5 hours. Stir occasionally if desired.
Once cooked, remove the chicken and spoon the sauce over it. If the sauce is thin, simmer on the stovetop for 5–10 minutes to thicken.
Garnish with sesame seeds and green onions. Serve hot.

Notes

Chicken thighs are more flavorful and less likely to dry out than breasts.

Adjust sweetness or saltiness to taste by adding more marmalade or soy sauce before cooking.

You can substitute orange marmalade with apricot preserves or pineapple jam.

Already dairy-free thanks to the coconut milk.

Serve with jasmine rice or noodles for a complete meal.

Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Plats
Method: Slow Cooker
Cuisine: Asian-Inspired