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Crockpot Orange Chicken

Crockpot Orange Chicken Recipe

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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • ¾ cup orange juice
  • ⅓ cup low‑sodium soy sauce
  • ¼ cup honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Sliced scallions and toasted sesame seeds, for garnish
  • Steamed rice, for serving

Method
 

  1. Whisk the orange juice, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil in the slow cooker insert until the honey dissolves, about 2 minutes.
  2. Add the chicken thighs, turn to coat, cover, and cook on Low for 5 to 6 hours (or High for 2½ to 3 hours) until the chicken is very tender.
  3. Remove the chicken and shred or chop it. Whisk the cornstarch and cold water together, pour into the sauce on High, and cook, covered, for 15 to 20 minutes until the sauce thickens to a glossy glaze.
  4. Return the chicken to the sauce, toss to coat, and serve over steamed rice with scallions and sesame seeds.

Notes

If you like a deeper orange color, add a pinch of paprika. The sauce will continue to thicken as it cools, so add a splash of water when reheating if needed.