This is the perfect recipe for whenever you feel like having Asian food. That orange juice concentrate gives the chicken lovely flavor without making the dish soupy. You can spice things up by adding your favorite spices, if you’d like this to have a bit of a kick.
This recipe serves 3 to 4 and still tastes amazing when reheated, so if you have any leftovers they will make a great lunch the next day.
- 1 1/2 pounds boneless chicken, cut into 2-inch chunks
- 1/2 cup flour
- Olive oil, for browning the chicken
- 1 Tbsp. kosher salt
- 6 ounces (1/2 can) frozen orange-juice concentrate, thawed (preferably little to no pulp, since the pulp can taste a bit bitter when cooked)
- 3 Tbsp. brown sugar
- 1 tsp. balsamic vinegar
- 3 Tbsp. ketchup
Dredge the chicken pieces with flour, shake off the excess. Throw away any remaining flour. Heat olive oil in a large skillet, brown the chicken on all sides. Don’t cook the chicken fully, just sear it enough for the flour to stick.
Add the chicken pieces into your slow cooker. Combine the orange-juice concentrate, brown sugar, balsamic vinegar, salt and ketchup in a bowl. Taste. If you’d like the chicken to be a bit sweeter, add a touch more sugar. Pour mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
Quick Tip: For best results, use a 4-quart slow cooker.
Thanks to Oprah for this simple slow cooker meal!