When we were first married, we used to eat Chinese takeout all.the.time! Seriously, I mean once a week. I had no idea it was so easy to replicate the taste at home and for a fraction of the cost. I don't know about you, but I've seen tons of versions of Orange Chicken on Pinterest lately and I was dying to try one out. I decided on this one because, duh, it uses my beloved Crockpot of course! This recipe was a real treat, it had a distinctive "orange" flavor without being overpowering. I had originally planned to skip the step where you brown the chicken pieces first, but I had the extra time so I stuck to the plan. If you don't have the extra time, though, I'm sure it would still taste really good!
Slow Cooker Orange Chicken
from Mom's Crazy Cooking
4 boneless, skinless chicken breasts
1/3 cup flour
1/2 tablespoon salt
1 teaspoon balsamic vinegar (isn't everything better with balsamic?? :)
3 tablespoons ketchup
6oz orange juice concentrate, thawed
4 tablespoons brown sugar
1/2 steamer bag of broccoli (you can use the whole bag, but I'd have a riot on my hands)
3 cups cooked white rice
Cut chicken into cubes and toss in a ziploc bag with the flour. Shake until chicken is well coated with flour on all sides.
Heat olive oil in skillet and brown a few minutes on all sides, not enough to cook through. This will insure the chicken will hold it's shape in the slow cooker. Steam broccoli in microwave according to package directions.
Place chicken and broccoli on the bottom of the slow cooker (spray crock with cooking spray first or use a liner). Combine salt, balsamic vinegar, ketchup, orange juice concentrate, and brown sugar in a bowl and pour over chicken. Cook on low for 6 hours or high for 3. Serve over rice and additional sauce.
Yum, just like takeout!
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