Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Thickening the sauce
- 1 tablespoon cornstarch Mix with water to create a slurry.
- 1 tablespoon water
Seasoning and Serving
- to taste salt and pepper Season the chicken before browning.
- as needed cooked rice For serving.
- as needed steamed broccoli For serving.
Method
Preparation
- Season the chicken thighs with salt and pepper.
- Brown the chicken in a large skillet over medium heat.
- In a bowl, combine the orange juice, soy sauce, honey, rice vinegar, garlic, and ginger.
- Transfer the browned chicken to the slow cooker.
- Pour the orange sauce over the chicken.
Cooking
- Cook on low for 4-6 hours, or until the chicken is cooked through.
- In a small bowl, mix the cornstarch and water to make a slurry.
- Stir the slurry into the slow cooker to thicken the sauce.
Serving
- Serve the orange chicken over cooked rice with steamed broccoli on the side.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 4gSodium: 850mgFiber: 1gSugar: 10g
Notes
Leftover Crockpot Orange Chicken can be stored in an airtight container for 3-4 days in the refrigerator. It's best served with rice to soak up the sauce.
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