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2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup orange marmalade
1/2 cup low-sodium soy sauce
1/4 cup rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 teaspoon red pepper flakes (optional, for some heat)
1 tablespoon cornstarch (optional, for thickening)
Sesame seeds and sliced green onions for garnish (optional)
Cooked rice or cauliflower rice for serving
Instructions:
In a bowl, mix together the orange marmalade, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes.
Place the chicken pieces in the slow cooker.
Pour the orange sauce mixture over the chicken, making sure to coat the chicken evenly.
Cover and cook on low for 3-4 hours or until the chicken is cooked through and tender.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
Once the chicken is cooked, stir the sauce to coat the chicken evenly.
Serve the Crock-Pot Orange Chicken over cooked rice or cauliflower rice.
Garnish with sesame seeds and sliced green onions if desired.
