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Asian Crockpot Orange Chicken

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A delightful dish featuring succulent chicken thighs simmered in a tangy orange sauce, perfect for busy weeknights.

Ingredients

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  • 2 pounds boneless, skinless chicken thighs
  • 1 cup orange juice
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Pour the orange juice, soy sauce, honey, garlic, and ginger into your crockpot.
  2. Add the chicken thighs, ensuring they are well-coated in the sauce.
  3. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  4. Once the chicken is done, remove it from the pot and set it aside.
  5. In a small bowl, mix the cornstarch and water to create a slurry.
  6. Pour the juices from the crockpot into a saucepan and bring to a simmer.
  7. Stir in the cornstarch slurry and cook until the sauce thickens.
  8. Shred the chicken using forks, return it to the crockpot, and mix well with the thickened sauce.
  9. Serve the orange chicken over rice, garnishing with sliced green onions and sesame seeds.

Notes

For a vegan twist, substitute honey with maple syrup. For better moisture, use chicken thighs instead of breasts.

Nutrition

Find it online: https://www.tastysavvy.com/asian-crockpot-orange-chicken/