Eosinophilic Esophagitis Friendly Crockpot Orange Chicken
Total time4 hr 20 min
Prep time15 min
Cook time4 hr 5 min
4.5(18)
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- ¾ cup fresh orange juice (from about 3 medium oranges)
- 1 tbsp orange zest (from about 2 oranges)
- ⅓ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp honey
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- ½ tsp red pepper flakes
For the slurry
- 3 tbsp cornstarch
- 3 tbsp cold water
For serving
- 2 cups cooked white rice, for serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Season the chicken thighs all over with salt and black pepper, then arrange them in a single layer in the slow cooker insert.
- 2
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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