Monday, January 14, 2019

# chicken # cooking

Crockpot Monday: Orange Chicken

Crockpot Monday - Orange Chicken
I was just talking to my oldest about having some sort of fancy food for dinner and what do I come upon? Orange chicken. That seems mighty fancy to me on a cold winter's day. Do you have a favorite cold weather food?

Orange Chicken:

1.5 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
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. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. Sear it just enough to get the flour to stick and to get some nice color.

Add the chicken pieces into your crockpot. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. 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 to 4.

Serve over rice.


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