Description
Crock Pot Coconut Orange Chicken is a creamy, tangy slow cooker dish that blends tropical coconut milk, bright orange marmalade, and tender shredded chicken for a comforting yet exotic meal. With minimal prep and one pot, it’s a family-friendly fusion recipe perfect for busy weeknights or make-ahead meals.
Ingredients
450 g (1 lb) chicken breast or thigh
400 ml (14 oz) full-fat coconut milk
90 ml (3/4 cup) orange juice
90 g (6 tbsp) orange marmalade
15 ml (1 tbsp) soy sauce
10 g (1 tbsp) brown sugar
5 ml (1 tsp) sesame oil
2 g (1 tsp) ground ginger
15 ml (2 tbsp) cornstarch
30 ml (2 tbsp) water
Salt to taste
Optional toppings: sesame seeds, chopped green onions
Instructions
In a Crock Pot, mix coconut milk, orange juice, marmalade, soy sauce, brown sugar, sesame oil, ginger, and salt.
In a small bowl, whisk cornstarch and water until smooth. Stir into the Crock Pot.
Add chicken and coat with sauce.
Cover and cook on low for 4–5 hours.
Remove chicken, shred or slice, and return to sauce.
Optional: thicken sauce further on stovetop for 5–10 minutes.
Serve over rice or noodles. Garnish with sesame seeds and green onions if desired.
Notes
Use chicken thighs for richer flavor.
Add orange zest or chili flakes for extra punch.
Best paired with jasmine or coconut rice.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
Reheat with a splash of liquid to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired