CROCK POT ORANGE CHICKEN

Everyone loves this recipe because it’s simple and so delicious!

lilluna.com

Ingredients

  • 1½ pounds boneless chicken, cut in 2-inch chunks
  • ½ cup flour
  • ½ cup panko
  • ½ cup milk
  • 1 egg
  • 1 TB olive oil
  • 1 TB kosher salt
  • 6 ounces (1/2 can) frozen orange juice concentrate(no pulp), thawed
  • 3 TB brown sugar
  • 1 tsp. balsamic vinegar
  • 3 TB ketchup

Instructions

  1. In a small bowl mix egg and milk.
  2. In a separate bowl, mix your flour and panko. In 5-10 piece batches, soak chicken chunks in milk mixture then in flour mixture, Repeat this twice.
  3. In a large skillet, heat olive oil on the stove and brown your chicken on all sides. You will not be fully cooking the chicken, just giving it a nice coat. Place the chicken pieces into your slow cooker
  4. In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Add more sugar if you prefer a sweeter taste. Pour sauce evenly over the chicken, and carefully toss to coat.
  5. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve warm over the rice of your choice.

Source: Allrecipes.com

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