| | Directions | - Place the onion slices on the bottom of the slow cooker. Sprinkle the minced garlic over the onions; then drizzle the olive oil over the onions and garlic.
- Place the chicken thighs on top of the bed of onions and garlic.
- In a medium-sized bowl, mix together the soy sauce, honey, orange juice, brown sugar, ginger, and cardamom. Pour the mixture over the chicken.
- Cover the chicken with the orange slices.
- Cook on the high heat setting for 4 hours or the low heat setting for 8 hours.
- Optional: Use cornstarch to thicken the juices. Use a slotted spoon to remove the chicken, onions, and orange slices to a baking dish or bowl and cover with foil to keep warm. Make sure the slow cooker is on high heat and then thicken the juices with the cornstarch. Return the chicken to the slow cooker prior to serving.
Serve the chicken over hot cooked rice.
|
|
|
Prep Time: 10 minutes
Cook Time: 6 or more hours
Container: 5-quart slow cooker
Servings: 6
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 1 large yellow onion, sliced |
| - | | 4 cloves cloves garlic, minced |
| - | | 12 chicken thighs |
| - | | 1/4 cup soy sauce |
| - | | 1/3 cup honey |
| - | | 1 cup orange juice |
| - | | 1/3 cup brown sugar |
| - | | 1/4 cup fresh ginger, chopped |
| - | | 1/2 teaspoon cardamom |
| - | | 1 orange, unpeeled, cut into thin slices |
| - | | Optional: cornstarch (for thickening the juices) |
| |
| |
