Slow-Cooker Soy-Citrus Chicken

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  • Level: Easy
  • Total: 7 hr 30 min
  • Prep: 30 min
  • Cook: 7 hr
  • Yield: 4 servings
  • Nutrition Info
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1 orange, halved and thinly sliced

1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)

1 tablespoon all-purpose flour

1/2 teaspoon grated lemon zest

Kosher salt and freshly ground pepper

1/2 cup sweet chili sauce

1 tablespoon low-sodium soy sauce

1 1-inch piece ginger, peeled and minced

3 cloves garlic, minced

6 ounces thin rice noodles

1 bunch watercress, tough stems removed, coarsely chopped

1 tablespoon chopped fresh cilantro


  1. Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
  2. Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
  3. Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
  4. Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.