Crockpot Orange Chicken
My crockpot is getting a workout! I have just had too much going on to spend time in the kitchen lately. It is so easy to toss a few ingredients in the good ole’ crockpot and walk away. The house ends up smelling great, dinner gets cooked, and I can actually accomplish something besides standing in the kitchen and looking cute. Don’t get me wrong, I like to look cute, but somebody has to do the laundry around here. 🙂
After I received many comments from you guys, I headed over to check out A Year Of Slow Cooking. I had no idea that she was gluten free too. Naturally, I grabbed a cup of coffee and began skimming through her recipes. This one caught my eye; Crockpot Orange chicken. If you are like me, I wondered if it would fall apart, or be mushy. I’m not a fan of mushy chicken. Rest assured, this recipe is not mushy! It is some of the best Orange Chicken I have ever had!
I just tossed it in the crockpot, put some rice in my handy dandy rice cooker, and when I was ready to serve threw a bag of steam broccoli in the microwave. Dinner was on the table in no time!
You really should try this one out!
Crockpot Orange Chicken
Print Recipe
Ingredients
- 1 1/2 pounds boneless chicken cut in 2-inch chunks
- 1/2 cup flour I used Oh My Gluten Free Flour Mix
- olive oil for browning the chicken
- dash of salt
- 6 ounce 1/2 can frozen orange juice concentrate, thawed
- 3 tablespoons brown sugar
- 1 teaspoon balsamic vinegar
- 3 tablespoons ketchup
Instructions
- 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; 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. Serve over white or brown rice.
- **I plan on making a double batch next time so I can use a full can of OJ. There will be plenty for leftovers, or the freezer for dinner another night!**
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; 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. Serve over white or brown rice.
**I plan on making a double batch next time so I can use a full can of OJ. There will be plenty for leftovers, or the freezer for dinner another night!**
My husband loves orange chicken from the chinese places so I figured he would like this and HE SURE DID!!! Told me it was the BEST Orange Chicken he has ever had!
Made me happy that he liked and the fact that it was easy and didn’t take that many ingredients 🙂 Thanks so much for all the great recipes!
Do you have to add water to the juice or do you just use the frozen just like it is. Thanks
Just frozen like it is. 🙂