All Day Slow Cooker Chicken Recipe

All Day Slow Cooker Chicken
All Day Slow Cooker Chicken. Diana Rattray
  • 6 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 6 hrs
  • Yield: 6 Servings
Ratings (4)

A crockpot chicken recipe with orange marinade. This chicken should marinate in the refrigerator for about 6 hours, so start very early in the morning or the night before.

This dish is also good with pineapple in place of the mandarin orange slices, and I use unsalted chicken broth with the cornstarch instead of the milk and water. If you aren't a fan of mushrooms, feel free to omit them. Or use part water or stock and part juice from pineapple or mandarin oranges.

See the reader comments for more suggestions.

RelatedSweet and Sour Chicken, Slow Cooker

What You'll Need

  • For the Marinade:
  • 2 cups
  • chicken broth
  • 2 tablespoons frozen orange juice concentrate
  • 1/4 teaspoon pepper
  • 1 can/6 ounces 
  • tomato paste
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic (minced)
  • 1 dash allspice
  • 1 dash ginger
  • 1 teaspoon salt
  • For the Chicken and Remaining Ingredients:
  • 6 chicken breast halves
  • 6 to 8 ounces mushrooms (sliced)
  • 2 tablespoons butter
  • 1 can/11 ounces mandarin oranges (drained)
  • 1 small bell pepper (green or red, seeded, cut into strips)
  • 1/4 teaspoon ginger
  • 3 tablespoons cornstarch
  • 1/4 cup milk (cold)
  • 1/4 cup water (cold)

How to Make It

  1. Combine marinade ingredients in a non-reactive container with a lid or a large food storage bag; blend well. Add the chicken to marinade; cover or seal the bag and refrigerate for 6 to 8 hours or overnight.
  2. Place the marinated chicken in the slow cooker. In a saucepan over high heat, bring the marinade to a full boil and then pour it over the chicken.
  3. Sauté the mushrooms in the butter and then add them to the chicken and marinade in the slow cooker.
  1. Cover and cook on LOW for 5 to 6 hours, or until the chicken is cooked.
  2. About 1 hour before the dish is done, add the drained mandarin orange sections, green peppers, and ginger; stir well.
  3. When the dish is done, mix together the cornstarch, milk, and cold water, then gradually add into the slow cooker while stirring; cover and cook for 10 to 15 minutes longer, or until the sauce has thickened.

Tips and Variations

  • Replace the mandarin orange slices with pineapple chunks of tidbits (8-ounce can, drained)
  • Omit the milk and use all water or use unsalted chicken stock.
  • Add a teaspoon or two of chili garlic paste (sambal) for some heat.
  • Add about 1 teaspoon of sesame oil.

Reader Comments and Suggestions

"My first crockpot recipe in many years! Wonderful start. My husband loved it. It will be a standard in our house. Even though we had no frozen orange juice concentrate, I substituted orange marmalade and it worked well. Thanks!" — Jeanne

"... right before serving, I used 2 cups of the marinade from the crockpot to make our rice. YUM! Gave the rice a perfect flavor. Thanks for sharing this fabulous recipe! I'll be passing this on to friends and family!" — Jess

"...It is pretty saucy, so I would recommend serving it over white rice or maybe even noodles! I will definitely make this over and over again! Thanks for the great dinner!" — Jenn

Nutritional Guidelines (per serving)
Calories 1382
Total Fat 75 g
Saturated Fat 22 g
Unsaturated Fat 29 g
Cholesterol 430 mg
Sodium 981 mg
Carbohydrates 35 g
Dietary Fiber 4 g
Protein 137 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)