Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp toasted sesame oil
  • 1 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Season the chicken thighs with salt and pepper and place them in the bottom of the slow cooker in a single layer.
  2. In a medium bowl, whisk together the orange juice, orange zest, honey, soy sauce, garlic, ginger, sesame oil, and red pepper flakes. Pour the mixture over the chicken, ensuring every piece is well-coated.
  3. Cover and cook on Low for 4-6 hours (or High for 2-3 hours) until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  4. Whisk the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker and switch the setting to High.
  5. Stir occasionally for 15-30 minutes until the sauce transforms into a thick, shimmering glaze that clings to the meat.
  6. Remove the lid and garnish with toasted sesame seeds and sliced scallions.