Step 1

Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.

Step 2

Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.

Step 3

To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.

Step 4

To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.

Step 5

Pour mixture over the chicken, using a spoon to distribute the sauce as necessary, making sure all pieces are coated.

Step 6

Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).

Step 7

Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with sesame seeds, green onions, optional orange wedges, and serve immediately.