This is the time of the year that I just want warm, comforting food. I love Chinese food but haven’t had it for so long. Orange chicken, sweet and sour chicken, lemon chicken, beef and bean, steamed veggies….
In about five minutes my local Chinese restaurant is going to love my phone call.
This is a quick and easy weeknight meal. Prep time is needed–I actually browned the chicken in the morning while the kids ate breakfast then threw it in the crockpot before taking them off to school and heading off for work. That evening we had a delicious dinner waiting for us.
Crockpot Orange Chicken
4 boneless, skinless chicken breasts, chopped into bite sized pieces
1/3 cup flour
6 oz orange juice concentrate (this recipe has a strong orange taste. If you want a hint of orange, use 6oz of orange juice instead).
1/2 tbsp salt
1 tsp balsamic vinegar
3 tbsp ketchup
4 tbsp brown sugar
2-4 tbsp olive oil
In a small bowl, whisk together the orange juice concentrate, salt, vinegar, ketchup and brown sugar. Set aside.
Cut the chicken into bite sized pieces, then roll in flour. You can also put the flour and chicken in a ziploc bag and toss to coat.
Heat 2-4 tablespoons of oil in a pan and place floured chicken in. Heat chicken until browned. Note: the chicken does not need to be fully cooked.
Transfer browned chicken to the crockpot, then pour orange juice mixture on top of the chicken. Stir, cook on low 5-6 hours or high 2-3 hours. Serve over brown rice with a side of vegetables.
Crockpot Lemon Chinese Chicken by A Year of Slow Cooking
Chinese Beef and Green Bean Stir Fry by Cookin’ up Good Times
Slow Cooker Sweet and Sour Chicken by Cooking Classy