Description
A delightful blend of sweet and tangy flavors with succulent chicken thighs, perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup orange juice (fresh is best)
- ½ cup soy sauce (low-sodium preferred)
- ⅓ cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (if thickening sauce)
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- In a bowl, whisk together the orange juice, soy sauce, brown sugar, garlic, and ginger until well combined.
- Place the chicken thighs in the crockpot and pour the orange sauce over them.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
- If you prefer a thicker sauce, mix the cornstarch with water and add it to the crockpot during the last 30 minutes of cooking.
- Use two forks to shred the chicken and stir it into the sauce to combine.
- Serve over rice and garnish with sliced green onions and sesame seeds.
Notes
For a vegetarian option, substitute chicken with tofu. To store, keep in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian