This recipe is from The Pursuit of Happiness by Lisa. I was pleased with this recipe, but in the future, when I make it again, I might tweak the sauce a bit, and the amount of hours that it says to cook it. I will give the original recipe, but later, I will experiment with the orange sauce recipe, and post it on a different post, on a different day.
Crock Pot Orange Chicken
~3-4 boneless chicken breasts, chopped into small chunks
~1/3 cup all-purpose flour
~1/2 T salt
~1 teaspoon balsamic vinegar
~3 T ketchup
~6 oz. orange juice from concentrate (thaw, or put it in the microwave for 45 sec.)
~4 T brown sugar
Instructions: First prepare the chicken. We prepared ours the night before. SO much easier! Cut the chicken into chunks, if you have had chicken at Chinese restaurants, or Panda Express, cut the chicken about the size of the chicken that is served there. Pour the flour into a small bowl, and cover the chicken with flour, and shake off the excess. Pour a small amount of olive oil into a skillet, and brown the flour-covered chicken. The chicken does not need to be fully cooked, for it will be cooked in the crock pot. Put the chicken into the fridge if you will making the recipe the next day, or leave it out since you will be using it shortly. Now for the orange sauce, in a medium sized bowl, mix together the orange juice, salt, ketchup, brown sugar, and balsamic vinegar well. Pour the chicken into the crock pot, and pour the orange sauce into the crock pot over the chicken. Stir the chicken and the sauce together in the crock pot, and cook on low for 5-6 hours, or high for 2-3 hours.
Here it is in collage form:
We served it over rice and veggies, like chicken bowls.
We do that with teryaki chicken too.
It's a perfect, summer meal! Doesn't leave the house too hot after cooking, and a super easy clean!