Six Sister's Stuff. I love this blog and not only because it was created by 6 sisters but because they have a million really good, easy recipes. I am always looking for good slow cooker recipes especially for chicken so I was thrilled to find this recipe. I tweaked it just a touch to use less orange because the blog author felt it was too "orangey". I think the adjustments worked out well because everyone in my family really liked this recipe. I will definitely be making this again. (on a separate note I wish the picture was a better one....I'll have to take a new one the next time I make this)
1 lb boneless chicken breasts, cut into chunks
1/3 cup flour
olive oil (I used a combination of grape seed oil and extra virgin sesame oil)
1/2 Tbl. salt
1 teaspoon balsamic vinegar
3 Tbl. ketchup
4 oz. frozen orange juice concentrate, thawed
1/2 cup water
4 Tbl. brown sugar
In a bowl, mix the orange juice, brown sugar, vinegar, salt, ketchup and water, set aside.
Pour the flour in a small bowl or a gallon sized ziploc bag. Cover the chicken breast chunks in flour and shake off the excess. Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, put the pieces into the crock pot. Then cover the chicken with the sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice.