Description
A tender chicken thighs dish enveloped in a sweet and tangy orange sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds chicken thighs
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish (optional)
Instructions
- Place the chicken thighs in the slow cooker.
- Whisk together the orange juice, soy sauce, honey, minced garlic, and grated ginger in a separate bowl.
- Pour the sauce over the chicken, ensuring it is evenly coated.
- Set your slow cooker on low and cook for 4-6 hours, or until the chicken is fork-tender.
- Remove the chicken and shred it with two forks; return the shredded chicken to the slow cooker.
- Create a cornstarch slurry by mixing it with water, and stir it into the sauce.
- Cook on high for an additional 30 minutes to thicken the sauce.
- Serve over cooked rice and garnish with green onions if desired.
Notes
For a healthier twist, consider using low-sodium soy sauce. This dish can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg