Rice Free Crockpot Orange Chicken

Total time4 hr 20 min

Prep time15 min

Cook time4 hr 5 min

4.5

(18)

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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
3 tbsp honey
2 tbsp rice vinegar
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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
Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
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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