Description
A simple and flavorful CrockPot Orange Chicken recipe that is easy to prepare and perfect for a family meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Place the chicken thighs in the CrockPot. In a separate bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Pour this mixture over the chicken in the CrockPot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the CrockPot and shred it using two forks.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir this slurry into the sauce in the CrockPot. Turn the heat to high and let it cook for an additional 15-20 minutes, or until the sauce thickens.
- Return the shredded chicken to the CrockPot and stir to coat it in the thickened sauce.
- Serve the orange chicken over rice or noodles, garnished with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add more red pepper flakes or a dash of sriracha to the sauce.
- Substitute chicken thighs with chicken breasts for a leaner option, but be careful not to overcook them as they can dry out more easily.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 100mg