All Day Slow Cooker Chicken

All Day Slow Cooker Chicken

 Diana Rattray / The Spruce Eats

Prep: 20 mins
Cook: 6 hrs
Marinage: 6 hrs
Total: 12 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
352 Calories
9g Fat
27g Carbs
41g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 352
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 19%
Cholesterol 115mg 38%
Sodium 1068mg 46%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 12%
Total Sugars 16g
Protein 41g
Vitamin C 57mg 285%
Calcium 80mg 6%
Iron 3mg 18%
Potassium 954mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crockpot chicken is flavored with a tasty 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 it uses 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.

It dish makes a tasty, saucy dish to serve over hot cooked rice or noodles.


For the Marinade:

  • 2 cups chicken broth

  • 2 tablespoons frozen orange juice concentrate

  • 1/4 teaspoon freshly ground black pepper

  • 1 (6-ounce) can tomato paste

  • 2 tablespoons soy sauce

  • 2 tablespoons brown sugar

  • 2 cloves garlic, minced

  • 1 dash ground allspice

  • 1 dash ground ginger

  • 1 teaspoon salt

For the Chicken and Remaining Ingredients:

  • 6 boneless, skinless chicken breasts

  • 6 to 8 ounces mushrooms, sliced

  • 2 tablespoons unsalted butter

  • 1 (11-ounce) can mandarin oranges, drained

  • 1 small bell pepper, cut into strips

  • 1/4 teaspoon ground ginger

  • 3 tablespoons cornstarch

  • 1/4 cup cold milk

  • 1/4 cup cold water

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. Sauté the mushrooms in the butter and then add them to the chicken and marinade in the slow cooker.

  5. Cover and cook on low for 5 to 6 hours, or until the chicken is cooked.

  6. About 1 hour before the dish is done, add the drained mandarin orange sections, green peppers, and ginger; stir well.

  7. 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.

Recipe Variations

  • Replace the mandarin orange slices with pineapple chunks or tidbits (a drained 8-ounce can).
  • Instead of orange juice add some orange marmalade.
  • 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.

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