Crock Pot Oriental Chicken Thighs

These have a great flavor! I have adapted this recipe to make in the crock pot, one of my favorite kitchen appliances :) They're easy and yummy served over rice and topped with sliced green onions. You may want to double the sauce ingredients if you like a lot of sauce. Also, you could easily cook over the stove if you want to throw it together quickly. I like to serve it with stir fry vegetables.

• Ready In: 5 hrs 5 mins
• Serves: 4

Ingredients

• 8  boneless skinless chicken thighs
• 5  teaspoons olive oil
• 1⁄3 cup warm water
• 1⁄4 cup  packed brown sugar
• 2  tablespoons  orange juice
• 2  tablespoons soy sauce
• 2  tablespoons ketchup
• 1  tablespoon white vinegar
• 4  garlic cloves, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon Chinese five spice powder
• 2  teaspoons cornstarch
• 2  tablespoons cold water
•  hot cooked rice
•  sliced green onion

Directions

1. Stack chicken thighs in crock pot sprayed with nonstick cooking spray.
2. Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, and five spice powder; pour over chicken thighs.
3. Cover and cook on low 5-6 hours.
4. Combine cornstarch and water; add to crock pot and stir.
5. Cook on high 30 minutes or until thickened.
6. Serve over rice and top with green onions.