“This was a big hit, definitely making again!”
That is the typical response from moms who have served this dish. This crockpot recipe is not only tasty but makes a beautiful dish. Give it a try and see for yourself!
Crockpot Orange Chicken
- 1 1/2 Lb boneless skinless chicken breasts, cubed
- 1/2 cup flour
- 1/2 tsp garlic powder
- 1 tsp ginger
- 1 tsp kosher salt
- 6 oz. frozen orange juice concentrate, thawed (no pulp)
- 1/2 cup brown sugar
- 1 tsp balsamic vinegar
- 2 tsp chili sauce
- 1 tsp cornstarch
- 1 tsp crushed red pepper flakes
- orange juice, if needed
- 3 cups rice, cooked
In a small bowl (or resealable bag), mix together flour, garlic powder, ginger, and cornstarch. Dredge (or shake) the chicken pieces in the flour mixture and shake off the excess. Discard remaining flour mixture. Heat olive oil in a large skillet and thoroughly brown chicken. Place chicken into crockpot. In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, chili sauce, cornstarch and red pepper flakes (adjust amount of sugar and red pepper flakes to taste). Pour sauce mixture evenly over the chicken, and toss gingerly to coat. Cover and cook on low for 4 hours, or on high for about 2 hours. If sauce is too thick, add about 1/4 to 1/2 cup prepared orange juice and stir. Cover and cook about 30 minutes more. Serve over rice.
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