Crockpot Orange Chicken
A delicious and easy-to-make dish featuring tender chicken thighs in a vibrant, zesty orange sauce, conveniently cooked in a slow cooker.
Ingredients
Main Ingredients
- 2 lbs chicken thighs Skinless and boneless is preferred.
- 1 cup orange juice Freshly squeezed is best for flavor.
- ¼ cup soy sauce Use tamari for a gluten-free option.
- ¼ cup honey Can be substituted with a sugar substitute.
- 2 cloves garlic, minced Enhances flavor.
- 1 tsp ginger, grated Adds a fresh zest.
- ¼ tsp red pepper flakes Adjust based on spice preference.
- to taste Salt and pepper
- 1 tbsp cornstarch Optional for thickening.
- 1 tbsp water Optional for thickening.
Instructions
Preparation
- Gather all necessary ingredients and measure them out.
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
Cooking
- Place the chicken thighs in the crockpot in a single layer.
- In a mixing bowl, combine the orange juice, soy sauce, honey, minced garlic, grated ginger, red pepper flakes, and sprinkle with salt and pepper. Whisk together until blended.
- Pour the sauce over the chicken thighs in the crockpot, ensuring they are covered.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- If you prefer a thicker sauce, add the cornstarch slurry made from cornstarch and water in the last 30 minutes of cooking.
- Check the chicken for tenderness to ensure it pulls apart easily with a fork.
- Serve the Crockpot Orange Chicken over rice or alongside steamed vegetables.
- Garnish with sliced green onions or sesame seeds before serving.
Notes
Store in the refrigerator for 3-4 days or freeze for up to three months. Reheat gently to preserve moisture.