Description
A comforting slow-cooked dish featuring tender chicken in a bright orange sauce with cozy spices, perfect for autumn meals.
Ingredients
- 2.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup fresh orange juice (about 3 large oranges)
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional garnish: sliced green onions and toasted sesame seeds
Instructions
- Season chicken pieces lightly with salt and pepper. In a skillet, heat olive oil over medium-high heat and brown the chicken for 2 minutes per side until golden (optional).
- In a bowl, whisk together orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, cinnamon, and red pepper flakes.
- Place the chicken in the Crockpot, pour the sauce over, and drizzle with sesame oil. Cover and cook on LOW for 240–300 minutes or HIGH for 120–180 minutes until the chicken is tender.
- Remove chicken to a plate and stir the cornstarch slurry into the sauce. Cover and cook on HIGH for 10–15 minutes, stirring until thickened. Return chicken to the sauce.
- Garnish with green onions and sesame seeds. Serve with steamed rice, roasted squash, or a seasonal slaw.
Notes
For best results, use thighs for juiciness and avoid a watery sauce by thawing frozen chicken beforehand.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian