Slow-Cooker Soy-Citrus Chicken

• 1 orange, halved and thinly sliced
• 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
• 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
• 6 ounces thin rice noodles
• 1 bunch watercress, tough stems removed, coarsely chopped
• 1 tablespoon chopped fresh cilantro

1. Lay the orange slices in a 6-quart slow cooker.
2. 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.
3. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
4. Cover the slow cooker and cook on low, 7 hours.
5. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
6. Meanwhile, bring a large pot of water to a boil.
7. Add the noodles and cook as the label directs.
8. Drain; toss with the watercress.
9. Season the chicken with salt and pepper.
10. Serve over the noodles and top with the cilantro.
11. Photograph by Charles Masters

orange, skinless, flour, lemon zest, kosher salt, sweet chili sauce, soy sauce, ginger, garlic, thin rice noodles, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-soy-citrus-chicken.html (may not work)