Slow Cooker Orange Chicken With Broccoli

Back to recipe


  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2/3 cup cornstarch
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1/2 cup chicken stock
  • Zest of 1 orange
  • 1 cup orange juice
  • 1 cup orange marmalade
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 2 tablespoons rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon garlic powder
  • 2 cups broccoli florets, cut small
  • 2 tablespoons sesame seeds, roasted
  • 3 green onions, cut on the bias
  • Serve with rice or quinoa


  1. In a large re-sealable bag, combine the chicken, cornstarch, salt and pepper. Shake until the chicken is evenly coated. Open the bag and dump everything into the slow cooker.
  2. Sprinkle the red pepper over the chicken.
  3. In a large bowl, whisk together the stock, zest, orange juice, marmalade, ketchup, brown sugar, vinegar, soy sauce, sesame oil, ginger and garlic powder.
  4. Pour the sauce over the top of the peppers and chicken.
  5. Cover and cook on low for 4 hours or until the chicken is tender.
  6. Right before the chicken is ready, blanch the broccoli so it’s tender, yet crisp and stir into the crockpot mixture.
  7. Sprinkle with the toasted sesame seeds and sliced green onions.
  8. Serve over rice or quinoa.