Thursday, September 24, 2009

Orange Chicken in the Crockpot

I'm always looking for crockpot recipes, and I get excited when I find new ones that sound great. We have not ordered Chinese takeout for a long time, and this looked like a great "make your own takeout" meal.

The verdict?
The chicken got a little dried out, but we loved the sauce. It had a very strong orange taste, bordering on too strong, but it balanced out the brown rice and broccoli we paired with it.

Orange Chicken
recipe adapted from A Year of Crockpotting

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 no-pulp 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. 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. 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 rice.

Easy Cooking | Simple Cooking 

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