The vote on this was unanimous – the chicken was great, but use rice not rice noodles.

The original recipe called for rice noodles, thus that is what you will see in these pictures.  Ignore that, this is a perfect dish to have with rice.

It was so easy to make and so tasty! Light and refreshing, yet very satisfying. It was another of my attempts to add new greens to our meals, this time being watercress.  I found I did not like the watercress by itself, but it went very well with the flavors in the sauce.  So I will definitely keep it when I switch to rice.

A side benefit from making this dish, I had enough orange slices and lemon left over to make a nice citrus water to enjoy throughout the day.

Slow Cooker Soy-Citrus Chicken

Food Network Magazine

1 orange, halved and thinly sliced

1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs) (raised locally)

1 tablespoon all-purpose flour

1/2 teaspoon grated lemon zest

Kosher salt and freshly ground pepper

1/2 cup sweet chili sauce

1 tablespoon low-sodium soy sauce

1 1 -inch piece ginger, peeled and minced

3 cloves garlic, minced (from the garden)

1 bunch watercress, tough stems removed, coarsely chopped

Cooked Rice for serving

Directions

Lay the orange slices in a 6-quart slow cooker.

Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer.

Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.

Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.

To serve, toss rice with the watercress.

Season the chicken with salt and pepper. Serve over the rice. Enjoy!

Serves 4.