Soy Free Crockpot Orange Chicken

Total time4 hr 20 min

Prep time15 min

Cook time4 hr 5 min

Tender chicken thighs go into the slow cooker with a simple hit of salt and pepper, then simmer low and slow in a bright, citrusy sauce built from fresh orange juice, orange zest, honey, rice vinegar, garlic, ginger, and a touch of sesame oil until they're fall-apart tender. Once shredded, the chicken gets folded back into that glossy, thickened sauce — cornstarch and water whisked in for a coat-the-spoon finish that clings to every shred. Pile it over fluffy white rice and finish with a scatter of green onions and sesame seeds for a takeout-style dinner that comes together almost entirely hands-off. The slow cooker does the heavy lifting, letting the citrus and ginger flavors deepen for hours while you go about your day. It's a satisfying, saucy weeknight favorite, and it's a great option to add to your soy free dinner rotation.

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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)
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1 tbsp orange zest (from about 2 oranges)
⅓ cup soy sauce
Chef's tip
Coconut 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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