Asian Crockpot Orange Chicken
A hands-off slow cooker recipe featuring juicy chicken thighs in a bright citrus sauce, perfect for busy weeknights.
Ingredients
Protein
- 2 lbs chicken thighs (boneless, skinless) Best texture and flavor.
Sauce
- 1 cup orange juice Freshly squeezed is preferable.
- 1/2 cup soy sauce Low-sodium can be used for a lighter version.
- 1/4 cup honey Can be substituted with maple syrup.
- 2 cloves garlic, minced Adds depth of flavor.
- 1 tablespoon ginger, grated Fresh adds better flavor.
Thickener
- 1 tablespoon cornstarch Mixed with water to thicken the sauce.
- 2 tablespoons water Used for the cornstarch slurry.
Toppings
- Sesame seeds (for garnish)
- Green onions, sliced (for garnish)
Instructions
Preparation
- In a bowl, mix orange juice, soy sauce, honey, garlic, and ginger.
- Place chicken thighs in the crockpot and pour the orange sauce over the chicken.
Cooking
- Cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked through.
- Once cooked, remove the chicken and shred it.
- In a small bowl, mix cornstarch and water, then stir into the sauce in the crockpot to thicken.
- Return the shredded chicken to the pot and allow it to heat through.
- Serve over rice, garnished with sesame seeds and sliced green onions.
Notes
For extra flavor, consider adding sliced green onions and lightly toasted sesame seeds just before serving. Leftovers can be paired with spicy chicken noodle soup for a cozy meal.