I love using my crockpot on the weekends. When I saw this recipe from Stephanie pop in my Google reader, I knew I had to make it. I love orange chicken when getting take-out but you know it’s fried & heavily sauced (aka not that great for you). I felt like I was cheating using this recipe because it tasted so good and I knew it was made actually pretty healthy.
The only thing I changed from Stephanie’s original is that when we were ready to eat, I steamed some fresh broccoli and tossed it into the sauce right before serving. We’ll definitely be having this again.
CrockPot Orange Chicken
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.