Yet another dead-simple crockpot recipe for writers (and other people) on a deadline who aren’t yet ready to break out the emergency frozen pizza stash:
Crockpot Orange Chicken
For the chicken:
- 1 1/2 pounds boneless skinless chicken thighs, cut into 2-inch chunks
- 1/2 cup flour
- olive oil
For the sauce:
- 1 tablespoon kosher salt (actually, regular salt would undoubtedly do just fine. But recipe writers love their kosher salt, and we have a box of it in the kitchen, so . . . .)
- 6 ounces of frozen no-pulp orange juice concentrate, thawed. (If, like me, you couldn’t find a 6-ounce can, use half of a 12-ounce can and make orange juice out of the rest. Vitamin C for the win.)
- 3 tablespoons brown sugar
- 1 teaspoon balsamic vinegar
- 3 tablespoons ketchup
Put the flour and the chicken pieces into a ziploc bag and shake it to coat the chicken all over.
Put 3 or 4 tablespoons of olive oil into a large skillet and heat it up.
Add the chicken and brown it on all sides, just enough to get the flour coating all cooked. (Don’t worry about the chicken itself; you’re going to be cooking it in the crockpot for hours, anyhow.)
Put the chicken pieces into the crockpot.
Mix up the sauce ingredients in a small bowl and pour the sauce over the chicken. Use a wooden spoon to mix up the sauce and chicken pieces until all the chicken is coated with the sauce.
Put the lid on the crockpot and cook the chicken on low for 6 hours, or on high for 3-4.
Serve over rice.
This feeds six people once around with lots of rice, or three people if they all have seconds/large helpings.