Crockpot Orange Chicken

By á-10469

Ingredients

• 1 1/2 lbs 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
• 3 tsp chili sauce
• 1 tsp cornstarch
• 1 tsp crushed red pepper flakes

Preparation

Step 1

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. Serve over rice.