Ingredients
- 1 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1.5 pounds chicken thighs or breasts
- 1-2 tablespoons cornstarch (optional)
- Chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Whisk together orange juice, soy sauce, honey, minced garlic, and minced ginger until smooth.
- Place the chicken in the Crockpot in a single layer when possible.
- Pour the sauce evenly over the chicken, ensuring each piece is well coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender.
- Mix the cornstarch with 1-2 tablespoons of cold water to create a slurry if a thicker sauce is desired.
- Stir the slurry into the slow cooker and cook uncovered or on high for an additional 20–30 minutes until the sauce thickens.
- Remove the chicken, let it rest for a few minutes, then shred or slice it and spoon the glaze over the top.
- Serve hot over cooked rice and finish with chopped green onions and sesame seeds.
Notes
Serve over steamed rice and pair with quick veggies for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: High Protein