Description
A comforting, citrus-glazed slow-cooker dish that’s perfect for busy weeknights, featuring tender chicken thighs coated in a flavorful orange sauce.
Ingredients
- 2.5 to 3 pounds boneless, skinless chicken thighs, trimmed
- 1 cup freshly squeezed orange juice (about 3–4 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 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 teaspoon sesame oil
- Zest of 1 orange
- Salt and pepper to taste
- Optional garnish: thinly sliced green onions, sesame seeds
Instructions
- Pat chicken thighs dry and season lightly with salt and pepper.
- In a medium bowl, whisk together orange juice, soy sauce, honey (or maple syrup), rice vinegar, garlic, ginger, orange zest, and sesame oil until smooth.
- Place chicken in the bottom of a 6-quart slow cooker. Pour the sauce evenly over the top.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is fork-tender.
- Remove the chicken and set aside. Stir the cornstarch slurry into the sauce in the crockpot and switch to HIGH. Cook uncovered for 10–15 minutes until glossy and thickened. Return chicken to the sauce and coat well.
- Serve over steamed rice, roasted squash, or buttered noodles.
Notes
For moist results, choose chicken thighs over breasts. Adjust sweetness and acidity in the sauce to taste before thickening.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian