Slow Cooker Orange Chicken

By Addie

I am crazy about Chinese food! I always feel so guilty after I chow down on a three-course orange chicken meal at Panda Express (yes, I get the same entree 3 times because I love it so much), so I thought this might be a better option for me. It was so easy! My family loved it. I could have gone with a little less "orange," but other than that, it is a keeper!

For the orange concentrate, I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked.

Ingredients

• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• Olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 Tablespoons ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 Tablespoons brown sugar

Details

Adapted from keyingredient.com

Preparation

Step 1

Use a 4 quart slow cooker for best results.

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.Pour the flour in a small bowl.

Cover the chicken breast chunks in flour and shake off the excess.Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.After the chicken is done cooking, pour the pieces into the crock pot.

Then cover the chicken with your sauce mixture and give the pot a stir. Cook on low for 5-6 hours or on high for 2-3.

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REVIEWS:

Delicious. All four of us had seconds. Like I did with the lemon chicken, I sprinkled some red pepper flakes onto my portion, because I like a bit of heat. Everyone else at the table ate it as-is, and was quite happy.

We had this for dinner the other night....AWESOME!