A recipe for Easy Slow Cooker Orange Chicken made with tender chicken in a sweet and savory glaze.
Chicken breasts, tenders, or boneless thighs can be used. I use white vinegar because I always have it on hand, but try rice wine vinegar, if you have it. A cup and a half of orange marmalade is a 16-18 oz jar. If you like more heat, increase the red pepper flakes to ¾ teaspoon. Chopped red bell peppers can also be added at the beginning of the cook time. Store leftovers covered in the fridge for up to 3 days.
Keyword comfort food, easy chicken, orange chicken, slow cooker, Takeout, weeknight dinner