🌎 The World Cookbook

1/3 cup honey
2 teaspoons orange zest
2 tablespoons orange juice
3 tablespoons low-sodium soy sauce
1/4 teaspoon kosher salt
3 cloves garlic , minced
1 1/2 tablespoons minced fresh ginger
1 tablespoon rice wine vinegar
1/4 teaspoon crushed red pepper
2 teaspoons toasted sesame seeds
2 tablespoons olive oil
2 1/2 pounds (8 bone-in) chicken pieces
salt and pepper
2 tablespoons chopped fresh parsley
cooked white rice, for serving

Coat a 5 to 6-quart slow cooker with nonstick cooking spray. In a medium bowl, combine honey, orange zest, orange juice, soy sauce, salt, garlic, ginger, vinegar, crushed red pepper, and sesame seeds. Heat olive oil in a large nonstick skillet over medium-high. Season chicken on both sides 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, basting the tops halfway through if possible, so the skin doesn't dry out. Transfer the chicken pieces 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. Serve over cooked white white and enjoy!