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Slow-Cooker Saucy Orange-Barbecued Chicken


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Rate this recipe 4.5/5 (13 Votes)


  • 4 skinless chicken thighs
  • 3/4 cup chili sauce
  • 1/3 cup orange marmalade
  • 1 tablespoon packed brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Worcestershire sauce


Servings 4
Adapted from


Step 1

Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until brown on both sides (cook a few pieces at a time if all don’t fit in skillet).

Place chicken in slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1-quart saucepan, heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened.

Drain excess liquid from slow cooker. Pour sauce over chicken; cook 10 to 15 minutes longer.

Substitute your favorite preserves, such as plum or even raspberry, for the orange marmalade.

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