I found my recipe here at "Moms With Crockpots", written by Amanda. It is always worth checking out the original recipe for any extra tips.
Crockpot Orange Chicken (transferred from my old blog)
Preparation time: 15 minutes
Cooking time: 6 hours
Total time: 6 hours 15 minutes
Ingredients for original recipe:
1-1/2 pounds boneless chicken, cut into two-inch chunks
1/2 cup flour (Amanda used Oh My Gluten Free Flour Mix)
Olive oil for browning the chicken, cut into two-inch chunks
Dash of salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Dredge the chicken pieces with the flour and shake off the excess. (Put the remaining flour into your waste can.)
On the stove heat olive oil in a large skillet and brown the chicken on all sides.
There is no need to fully cook the chicken, just sear it enough for the flour to stick and give it a nice coating.
Place seared chicken pieces into your slow cooker.
In a small bowl combine the thawed orange juice concentrate, brown sugar, balsamic vinegar, salt and ketchup, and mix thoroughly.
Taste at this point. If you like your chicken a little sweeter, add more sugar. I didn't think it needed it but this is entirely up to you.
Pour the orange juice mixture evenly over the chicken and toss gently to coat all pieces.
Cover and cook on low for 6 hours or on high for 3 hours.
Serve over white or brown rice.
A very enjoyable meal. I did as Amanda suggested and doubled all the ingredients so that I could use that whole can of Orange Juice Concentrate. I also wanted enough leftovers to freeze for another day.
We used what we had on hand in the pantry and fridge. Beside the cooked rice there was a bag of the chopped cabbage normally used for coleslaw, sliced celery, beansprouts, grated carrots, sliced lotus shoots and once everything was mixed up, added low-sodium soy sauce.
We do love Thai basil which he not only added to the stir fry but also put it on our plate. We find it is a great palate cleanser.
Thanks for always stopping by and have a great week.