Crockpot Orange Chicken

[tephra]

This is a slightly modified version of a recipe I discovered via Pinterest. I've doubled the amount and adjusted the seasoning.

Note that ¹/₄ cup + 2 Tbsp equals ³/₈ cup, if you are fortunate enough to have a ¹/₈ cup measure.

3 lbs boneless skinless chicken breast cut into 1.5-2" chunks
1 c flour (approximately, for dredging)
vegetable oil for frying

1 can (12 oz) orange juice concentrate
¹/₄ c + 2 Tbsp brown sugar
¹/₄ c + 2 Tbsp ketchup
2 tsp balsamic vinegar
1 Tbsp salt
¹/₄ tsp red pepper

Dredge the chicken pieces in flour and brown them on all sides. You don't have to cook them through, just get a nice golden brown on them. Put the browned pieces in the crock. Unless you have a much larger pan than I do you'll have to do the chicken pieces in 2-3 batches.

Mix up the other ingredients in a bowl and pour it over the chicken in the crock. Give it a good stir and cook on low for 4-6 hours.

I cooked this batch 6 hours as the recipe stated but I think it would have been fine with just 4 hours. My crock has a notorious hot spot and with all the sugars in this recipe it got a bit dark in places even though I stirred it every couple hours and turned the ceramic liner end for end half way through. It still turned out tasty though. :9

Comments

[russtycat.livejournal.com]

Yummo! I'll have to try that. I love orange chicken.

[tephra]

It was very tasty, even better the next day. The red pepper was my own addition, but other than substituting table salt for the kosher salt originally called for that's the only change I made.