I’ve been accumulating a few good recipes to keep over the past 2 months, and this one tops the list. Not only is it a time-saver with the crock pot cooking, it’s just as good as leftovers! I served over long-grain white rice.
- 1 tablespoon sesame oil
- 8 bone-in chicken thighs (2 3/4 pounds), skinned
- Cooking spray
- 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
- 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.