Slow Cooker Orange Chicken Recipe
(I'd opt for little-to-no pulp. The pulp can taste a bit bitter when
1 1/2 pounds
boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher 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.
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 Bean Pot /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 for 6 hours t 250 degrees, or for 3 to 4 hours at 400
degrees. Serve over white or brown rice.