Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup orange juice
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp orange zest
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Season the chicken thigh chunks with salt and pepper and place them in the bottom of the slow cooker.
  2. In a separate bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and orange zest until the honey is fully dissolved.
  3. Pour the sauce mixture over the chicken, ensuring every piece is evenly coated.
  4. Cover and cook on High for 3-4 hours or Low for 6-7 hours until the chicken is tender.
  5. Whisk the cornstarch and cold water together to create a smooth slurry, then stir the slurry into the slow cooker.
  6. Set the cooker to High and cook uncovered for 20-30 minutes, stirring occasionally, until the sauce transforms into a thick, glossy glaze.