Tender chicken thighs simmer low and slow until they practically fall apart, soaking up a bright, citrusy sauce built from fresh orange juice, orange zest, garlic, and ginger. A touch of honey and rice vinegar balance the sweetness against a hit of red pepper flakes, while a cornstarch slurry thickens everything into a glossy, spoon-coating glaze. Once shredded and stirred back through that sauce, the chicken turns silky and deeply flavorful, ready to spoon over a bowl of white rice. Finish it with sliced green onions and sesame seeds for a little crunch and color. It's a hands-off, slow-cooker dinner that turns out great for a gluten free table, with all the sweet-savory flavor of the takeout favorite.
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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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