Ingredients

The following ingredients have 4 Servings
  • 1/3 cup honey
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice
  • 3 tablespoons low-sodium soy sauce
  • 1/4 teaspoon kosher salt
  • 3 cloves garlic (, minced)
  • 1 & 1/2 tablespoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons olive oil
  • 2 & 1/2 pounds (8 bone-in) chicken pieces
  • salt and pepper
  • 2 tablespoons chopped fresh parsley
  • cooked white rice (, for serving)

Instruction

  • Coat a 5 to 6-quart slow cooker with nonstick cooking spray.
  • In a medium bowl, combine honey, orange zest, orange juice, soy sauce, salt, garlic, ginger, vinegar, crushed red pepper, and sesame seeds.
  • Heat olive oil in a large nonstick skillet over medium-high. Season chicken on both sides with a little salt and pepper; sauté for about 3 minutes per side, until they have a golden crust. Transfer to the slow cooker along with the sauce mixture.
  • Cook on low for 6 to 8 hours (or until chicken registers 165F in the thickest part), basting the tops halfway through, so the skin doesn't dry out.
  • Transfer the chicken pieces to a bowl.
  • Very carefully pour the liquid from the slow cooker into a medium skillet with a tablespoon of cornstarch. Bring to a boil over high heat. Boil until reduced and slightly thickened, about 5 minutes. Pour the sauce over the drumsticks and stir to coat.
  • Serve, sprinkled with parsley, over cooked white white and enjoy!NOTE: You can skip the sauce reduction, if preferred, it will just be looser.