Mandarin Honey Soy Chicken Thighs: 6-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. If using canned mandarin oranges, drain them well. Grate fresh ginger using a microplane or the fine side of a box grater. Measure out the honey and soy sauce.

Have your serving plates ready, and if serving with rice, start the rice cooker or pot of water before you begin prepping the chicken. This recipe is incredibly straightforward, so there's not much to prepare in advance.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Scatter the mandarin orange segments and grated ginger evenly over the chicken. In a small bowl or spouted measuring cup, stir together the honey and soy sauce until combined. Pour the honey-soy mixture over the chicken and oranges, making sure to coat the chicken as much as possible.
   Look for The chicken thighs should be nestled in the sauce, with orange segments and ginger scattered on top.
   Tip No need to stir after pouring the sauce; the slow cooker will do the work.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). The chicken should be easily shredded with a fork.
   Look for After 4 hours on LOW, the chicken should be fork-tender and the sauce bubbling gently.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to open the lid during cooking; the heat escapes and slows down cooking.

At the end of this phase, the chicken should be cooked through and tender, reaching 165°F (74°C). The sauce will be bubbling and fragrant, with the mandarin oranges softened. The chicken should be easily pierced with a fork. If it's not quite there, continue cooking for another 30 minutes.

Shred and Thicken

3. 3Shred the Chicken
   Once the chicken is cooked through, remove it from the slow cooker to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently to coat with the sauce.
   Look for The chicken should pull apart easily with minimal resistance.
   Tip Shredding while the chicken is still warm makes it easier and keeps it moist.
4. 4Thicken the Sauce
   If the sauce seems thin, leave the slow cooker on HIGH with the lid off for 15-20 minutes, stirring occasionally, until it reduces and thickens slightly. The sauce should coat the back of a spoon.
   Look for The sauce will look glossy and cling to the chicken rather than pooling at the bottom.
   Tip If you prefer a thicker glaze, you can mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, then cook for 5 more minutes.

After shredding, the chicken should be moist and coated with the sauce. The sauce should have thickened slightly; if it's still thin, let it reduce uncovered.

The kitchen should smell sweet and savory, with notes of ginger and soy. The chicken should look glossy and the oranges should be caramelized.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon steamed basmati rice onto plates. Top with the shredded chicken and a generous amount of the sticky sauce and mandarin oranges. Serve hot.
   Look for The chicken should be glistening with sauce, and the oranges soft and caramelized.
   Tip For an extra pop of freshness, garnish with sliced green onions or sesame seeds, if desired.

The final dish should be visually appealing: glistening chicken and orange segments over rice, with a sticky sauce that clings to every spoonful. The texture should be tender and juicy, with a perfect balance of sweet and salty. Serve immediately while hot.

Common mistakes

One common mistake is opening the slow cooker lid too often during cooking, which lets heat escape and extends cooking time. Another is using chicken breasts, which can dry out; thighs are much more forgiving.

If you use bone-in thighs, make sure to cook them longer and remove the bones before serving. Also, don't skip the ginger—it adds a fresh brightness that balances the sweetness. Finally, if you prefer a thicker sauce, don't skip the reduction step.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender. To check, insert an instant-read thermometer into the thickest part of a thigh; it should read at least 165°F (74°C).

The sauce should be bubbling gently and the chicken should easily shred with a fork. If the sauce looks too thin, let it cook uncovered on HIGH for 15-20 minutes to reduce. The dish is best served hot, straight from the slow cooker.

• Poultry: 165°F (74°C) in the thickest part