Saturday, September 15, 2012

Orange Chicken in the Crock Pot

2 tsp. good quality balsamic vinegar
6 Tbsp. ketchup
12 oz. frozen orange juice concentrate, thawed
6-8 Tbsp. brown sugar
1-2 tsp. red pepper flakes
1-2 tsp. salt
Pepper to taste
 4-5 large boneless, skinless chicken breasts, cut into 1 to 1 1/2 inch chunks
1/3 cup flour
2 Tbsp. olive oil
1 large sweet red pepper, chopped in large chunks**

In a small bowl, mix vinegar, ketchup, orange juice, brown sugar, red pepper flakes, salt and pepper until completely smooth. Taste to make sure it is sweet enough to your liking.

Toss chicken in a bowl with flour until completely coated. Heat olive oil in a large skillet. Working in batches, brown chicken on all sides, but do not cook chicken completely as it will finish cooking in the crock pot.

Put browned chicken in the bottom of a crock pot. Cover chicken with orange juice sauce and stir. Add sweet red pepper and stir slightly.


Cook on low 5 hours, watching to make sure it doesn't burn. Chicken should be very tender and not dry.

Serve over rice. Serve with spring rolls!

Shown with homemade spring roll and peanut sauce.

**You can also add chunks of sweet onion, or other vegetables if you'd like.

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