September 7, 2018

Crockpot Chinese Orange Chicken

Oh boy!  Do I have a yummy, yet super easy recipe to share with you all today.  I introduce you to Crockpot Chinese Orange Chicken.

I have several recipes for Chinese food I have cultivated at home over the years that have made it into our regular meal rotation, this is one of them. Now, total disclaimer, this is probably nowhere near authentic.  But, I am not exactly going for authentic around here. Close to, but tasty and MOST importantly easy, is the end game.

<Print Recipe>

Crockpot Chinese Orange Chicken

2 boneless chicken breast, cut into chunks
1 tsp Balsamic vinegar
3 tbsp ketchup
3 oz frozen Orange Juice concentrate, thawed
1/2 cup water
1/2 tsp salt
1/4 cup brown sugar
2 tbsp flour

Place cut chicken into bottom of slow cooker. In a measuring cup, mix together balsamic vinegar, ketchup, OJ concentrate, water, salt, brown sugar, flour. Pour over chicken. Cook on Low for 3-5 hours, depending on the cooking heat of your slow cooker. Stir chicken into sauce. Serve over steamed, white rice.

This dish comes out tender with a thick tangy orange sauce thanks to the flour that was mixed in at the beginning of the cook time. I usually drizzle the excess sauce that's in the bottom of the slow cooker over the top of the rice. So tasty!

Best of all, you can throw everything into the slow cooker and walk away.  When it's dinnertime, presto, homemade Chinese with almost no work involved.  And....we didn't have to wait on take-out or spend extra money.  Total win in my book!