This is a yummy & healthier version of a Chinese food (Orange Chicken) we all know and love! Matt said he didn’t like this at first, but then after eating the leftovers for lunch, begged me to make it a second time and devoured it. We figured out that the first time around, he had picked up all of the pieces around the edge of the crock pot that were overcooked and way too strong. I ate the pieces in the middle and loved it! So my advice is don’t overcook it :) I do 3 hours and it’s perfect!
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (use little or no pulp. The pulp can taste bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Dredge the chicken pieces with the flour, and shake off the excess. Throw away any remaining flour, you 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. (Keep an eye on it, if you see that the edges are getting too dark and overcooked, it’s done!) Serve over white or brown rice.