Sweet and tangy Crockpot Orange Chicken is an easy recipe for a delicious and pretty meal. Everything is already cooked when it goes into the crockpot, so you can shorten the cooking time as needed to accommodate your schedule.
6ouncesfrozen orange juice concentrate, thawed (no pulp)
1teaspooncrushed red pepper flakes
orange juice, if needed for consistency
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 the olive oil in a large skillet and sauté the chicken until thoroughly cooked. Place cooked chicken into the 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 ¼ to ½ cup prepared orange juice and stir. Cover and cook about 30 minutes more. Serve over rice.
Optional additional orange juice not included in nutritional data.