Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
4. Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.
5. Photograph by Charles Masters