Serve over steamed rice to savor every bit of the sweet Asian glaze. This classic dish is a slow-cooker must-have on your weeknight meal planner.
1 tablespoon sesame oil
8 bone-in chicken thighs (2 3/4 pounds), skinned
1/4 cup lower-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons fresh orange juice
5 teaspoons hoisin sauce
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoons toasted sesame seeds
2 tablespoons sliced green onions
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.
Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.
Husband and I both liked this; will make it again. I doubled the sauce and used chicken breasts instead of thighs. Lightly browned the chicken breasts, then diced them before adding to the cooker. Next time I will reduce the garlic as it was somewhat overpowering, and might add some chili heat. (Note: Be sure to pack the brown sugar when measuring.)
Hi there! Quick question...did you sauté the diced chicken breast before putting it in the slow cooker, as the directions say? Or did you just put them directly into the slow cooker? I'm worried about over-cooking the chicken breasts since I will also be dicing it up. Thanks!
Winner, winner, chicken dinner!!! This is a great dinner, and very easy to make substitutions based on ingredients on hand. I didn't have any oranges, so I used lemon juice. I ran out of reduced sodium soy sauce so I used about 1/8 cup soy and 1/8 cup tamari sauce. DELISH!!!
This was easy and way good. I used a mix of chicken thighs and breasts which turned out to be a mistake--the thighs came out moist and the breasts were pretty dry. Still, it was tasty. Sauteed some snow peas and stirred them into the sauce and served over rice. Husband agreed this was a good one!
I used diced skinless chicken breasts for this and gave it 3hrs on low and the chicken was perfect. I made as directed but added a couple of thinly sliced thai chilies as we like our food quite hot. I didn't thicken the sauce and it was lovely to soak into the rice. We both really enjoyed it with some fresh veg and notoriously fussy hubby is already asking when we are going to have it again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!