Summertime slow cooker recipe trial and error continues, and I have to say that we really enjoyed this one. Next time, I might thicken the sauce for a bit longer afterwards to get a better coating, but this was pretty great even with a watery sauce. The leftovers were awesome as well! We had this with zucchini and summer squash, because we are pretty much drowning in both. 😉
- 1/3 cup honey
- 2 teaspoons orange zest
- 2 tablespoons orange juice
- 3 tablespoons low-sodium soy sauce or tamari
- 3 cloves garlic, minced
- 1 1/2 tablespoons minced fresh ginger
- 1 tablespoon rice vinegar
- 1/4 teaspoon crushed red pepper
- 2 teaspoons toasted sesame seeds
- 8 chicken drumsticks (2 1/2 pounds)
- 2 tablespoons chopped fresh parsley
In a medium bowl, combine honey, orange zest, orange juice, soy sauce, garlic, ginger, vinegar, crushed red pepper, and sesame seeds.
Heat oil in a large nonstick skillet over medium-high. Season chicken 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 8 hours.
Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. 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.