Tender chicken thighs slow-cook low and steady until they practically fall apart, soaking up a bright, tangy sauce built from fresh orange juice, zest, garlic, and ginger. That hands-off method means all the work happens in the slow cooker while the sauce reduces down to something glossy and clingy, thickened simply with a cornstarch slurry so every shredded piece of chicken gets coated. A touch of honey balances the citrus, sesame oil adds depth, and red pepper flakes bring just enough heat to keep things interesting. Pile it over a bowl of white rice and finish with sliced green onions and sesame seeds for crunch and color. It's an easy weeknight dinner that reheats beautifully, and it's a solid choice for a dairy free table since the flavor comes entirely from citrus, aromatics, and that rich, sticky glaze rather than anything creamy or buttery.
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Season the chicken thighs all over with salt and black pepper, then arrange them in a single layer in the slow cooker insert.
In a small bowl, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes until combined. Pour the sauce over the chicken.
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