Preparation

• Optionally, line a 6-quart to 7-quart slow cooker with a liner if using one.
• Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.
• 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.
• To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger, garlic, remaining 1 tablespoon olive oil and stir to combine.
• Pour mixture over the chicken, using a spoon to distribute the sauce as necessary.
• Cook covered on high for about 2 hours or on low for about 4 hours.
• 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.