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16) Crockpot Orange-Ginger Chicken Bowls with Snap Peas

Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 cup orange juice not concentrate
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 2 cups snap peas
  • 3 cups cooked rice
  • Sesame seeds and sliced green onions for topping

Method
 

  1. Put chicken in crockpot. Pour orange juice, soy sauce, brown sugar, ginger, garlic, vinegar, and sesame oil over it.
  2. Cook on low for 4–5 hours, or high for 2–3 hours, until chicken shreds easily.
  3. Remove chicken and shred with forks. Stir cornstarch slurry into crockpot; turn heat to high and simmer 10 minutes until sauce thickens.
  4. Stir shredded chicken back in and add snap peas for the last 10 minutes so they stay crisp.
  5. Serve over rice and top with sesame seeds and green onions.