Crock Pot Herbed Chicken with Orange Sauce
Transform your weeknight dinners with this irresistible Crock Pot Herbed Chicken with Orange Sauce—a perfect blend of rich, savory spices and bright citrus flavors! Tender, fall-off-the-bone chicken thighs are slow-cooked in a fragrant blend of garlic, thyme, rosemary, and onion powder, then drenched in a luscious orange sauce made with freshly squeezed orange juice, honey, and soy sauce. The golden seared chicken pairs beautifully with the thickened sauce for a dish that’s as comforting as it is elegant. With just 15 minutes of prep time and the convenience of a crock pot, this meal is ideal for busy schedules yet fancy enough for entertaining. Serve it over rice, creamy mashed potatoes, or alongside roasted vegetables for a complete and mouthwatering dinner. Perfect for fans of slow-cooker recipes, citrus chicken dishes, and one-pot meals!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 1 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for slurry)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Make sure the seasonings are evenly distributed over all sides of the chicken.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for about 3-4 minutes, or until the skin is golden and crispy. Flip and sear the other side for an additional 2 minutes. This step adds extra flavor but can be skipped for convenience.
Transfer the seared chicken thighs to a crock pot.
In a small mixing bowl, whisk together the orange juice, orange zest, honey, and soy sauce. Pour this mixture over the chicken thighs in the crock pot.
Cover the crock pot with its lid and cook the chicken on low heat for 4 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F).
Once cooked, carefully remove the chicken thighs from the crock pot and transfer them to a serving platter. Keep warm.
Pour the cooking liquid from the crock pot into a small saucepan and bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the simmering sauce. Continue to cook, stirring frequently, until the sauce thickens slightly (about 2-3 minutes).
Pour the thickened orange sauce over the chicken thighs.
Garnish with fresh chopped parsley and serve warm with your choice of sides, such as rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 72.2 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
