Description
A tender, sticky chicken dish bathed in a tangy-sweet orange glaze, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup fresh orange juice
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Sesame seeds and sliced green onions for garnish
Instructions
- Whisk the sauce: In a bowl, combine orange juice, soy sauce, honey, rice vinegar, ketchup, sesame oil, garlic, ginger, and red pepper flakes. Taste and adjust the balance to your liking.
- Prep the chicken: Trim excess fat from thighs and place them in the crockpot in an even layer. Pour the orange sauce over the chicken, ensuring each piece gets coated.
- Slow-cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Shred or glaze: Remove the chicken to a cutting board, shred with forks, and return to the crockpot. Stir the cornstarch slurry into the pot and cook on high for 10–15 minutes until the sauce thickens.
- Serve warm, sprinkled with sesame seeds and sliced green onions.
Notes
For a lighter option, stir in steamed broccoli or snap peas during the last 30 minutes. Can be made gluten-free with tamari.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Crockpot, Orange Chicken, Slow Cooker, Asian Cooking