Slow Cooker Ginger Orange Chicken
So this recipe post will be quick as I have lots of work to get to now that the semester has gotten started. I posted a photo of this dish on the social media and I got a lot of people asking for it so I thought I’d get it typed up for the blog. It’s super simple, as any slow-cooker recipe should be. It’s a modification of the Ginger Orange Chicken found in the Against All Grains cookbook. I ended up making changes in order to make it Whole30 compatible and because I didn’t have some of the ingredients that the original recipe called for on hand. Enjoy this!
- 1 lb boneless, skinless chicken thighs
- 3 TBS coconut aminos (or soy sauce if you use it)
- Orange juice from one medium orange (about 2-3 TBL)
- 2 TBL tomato paste
- 1 TBL toasted sesame oil
- 2 cloves garlic
- 1 inch fresh ginger, minced
- ½ tsp sea salt
- ¼-½ tsp red pepper flakes (depending on your tastes)
- ⅛ tsp cracked black pepper
- garnish: sesame seeds (optional)
- garnish: sliced green onions (optional)
- garnish: raw cashews (optional)
- Throw the chicken into the slow cooker.
- Put the coconut aminos (or soy sauce), orange juice, tomato paste, sesame oil, garlic, ginger, salt, red pepper flakes, and pepper into a bowl and mix well.
- Pour mixture over chicken and mix to evenly coat.
- Turn slow cooker on low and allow to cook for 4-5 hours.
- Spoon over rice of your choice (I made cauli-rice) and top with garnishes or your choice. **
- *I suggest making a larger batch of this for leftovers. This dish is tastier the next day after the flavors set into the chicken even more.
- **The original recipe calls for you to spoon the juices from around the chicken into a pan and heat it until it reduces and thickens. I did this the second time that I ate it and it was a nice change in texture.