I made this dish on Monday. I had it cooking in the crockpot and it smelled so good, I couldn’t wait to try it. And then, I didn’t get to try it until tonight because we had to rush our son to the emergency room with an inguinal hernia. He’s doing great now and I have to say that this recipe is even wonderful warmed up for leftovers!
I found the recipe over at Real Food Allergy Free. and knew I had to try it! I’m so glad to have found it. Sorry that I don’t have a picture, but I’ll have add that next time we make it. I did change a few things and will note those.
Crockpot Orange Chicken
This is the recipe for a single batch. I used 2 pounds of chicken and doubled the whole recipe.
1-2 pounds chicken(recipe said bite sized pieces, but I did mine in strips)
1/2 cup biscuit or pancake mix(I used brown rice flour with some garlic and herb seasonings)
palm shortening(I used olive oil)
6 oz frozen orange juice concentrate, pulp free thawed(I was out of orange so I used pineapple)
because I didn’t use orange concentrate I added about 4 Tb of orange juice
4 Tb sucanat or brown sugar(I used demerara and only 4 Tb for the entire double batch)
3 Tb ketchup(I used about 1/2 cup ketchup for my double batch)
1 tsp balsamic vinegar(I used apple cider vinegar)
2 tsp salt
1/2 tsp ginger(I used 1 tsp fresh minced ginger)
Place flour in gallon ziploc and shake chicken until coated. Bring oil or shortening to good heat in skillet and lightly brown both sides of the coated chicken(do not fully cook). Place chicken in the bottom of the crockpot.
Combine the remaining ingredients well in a bowl. You may taste and add more sugar as needed(I added more ketchup not sugar). Pour sauce over the chicken.
Cook on low for 6 hours or 3-4 hours on high. Serve over rice(I used brown rice).