Tangy Orange-Ginger Slow Cooker Honey Soy Chicken
This slow cooker recipe features tender chicken thighs coated in a flavorful tangy orange, ginger, and honey soy sauce, perfect for an easy weeknight meal. The chicken is cooked until shreddable and can be served with optional garnishes like sesame seeds and green onions.
Equipment
- Slow Cooker
- Medium Bowl
- Whisk
- Paper Towels
- Small Bowl
- Fork
Ingredients
For the Chicken
- 1.5 lbs chicken thighs boneless, skinless
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Tangy Orange-Ginger Honey Soy Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 cup orange juice
- 1 tsp orange zest
- 1 tbsp cornstarch for thickening, optional
- 2 tbsp water if using cornstarch
Optional Garnishes & Serving Suggestions
- 1 tbsp sesame seeds
- 2 green onions sliced (scallions)
- 2 tbsp fresh cilantro chopped
Instructions
Main Instructions
- Pat the chicken thighs dry with paper towels and season lightly with salt and black pepper.
- In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, orange juice, and orange zest until well combined.
- Place the seasoned chicken in the bottom of your slow cooker, then pour the prepared sauce mixture evenly over the chicken.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is cooked through and easily shredded.
- If desired, remove the cooked chicken and set aside. Whisk cornstarch and water to create a slurry, then pour into the slow cooker sauce, whisking constantly. Cook on high for 15-20 minutes until thickened. Return shredded chicken to the slow cooker to coat, and garnish with sesame seeds, green onions, and fresh cilantro before serving.
Notes
Serve this flavorful chicken over rice or noodles with steamed vegetables for a complete meal. For a spicier kick, add a pinch of red pepper flakes to the sauce.