Slow Cooker Chicken with Soy-Citrus Sauce

Ingredients:

• 700 g boneless, skinless chicken thighs (5-6 pcs.)
• 1 orange, halved and thinly sliced
• 1 tbsp flour
• 0.5 tsp. grated lemon zest
• 0.5 cup sweet chili sauce
• 1 tbsp. lightly salted soy sauce
• 2.5 cm ginger root, peeled and finely chopped
• 3 cloves garlic, crushed
• 170 g of thin rice noodles
• 1 bunch watercress, tough stems trimmed, leaves coarsely chopped
• 1 tbsp chopped fresh cilantro

Preparation:

1. Place orange slices in a 6-quart slow cooker. Combine the chicken in a large bowl with the flour, lemon zest, 1/4 teaspoon salt, and freshly ground black pepper to taste; add to the slow cooker, spreading it out in a single layer. Combine the chili sauce, soy sauce, ginger, and garlic in a bowl; pour over the chicken.
2. Cover the slow cooker and cook on low for 7 hours. Then remove the lid and gently stir, breaking up the chicken into large pieces; let sit for 10 minutes.
3. Meanwhile, bring a large pot of water to a boil. Add the noodles and cook according to package directions. Drain and toss the noodles with the watercress.
4. Season the chicken with salt and pepper. Serve over noodles, garnished with cilantro.