Slow Cooker Chinese Orange Chicken

When I first saw the recipe for slow cooker orange chicken on Six Sisters’ Stuff, I could not wait to try it. Then I read the reviews, half of which were excellent and the other half not so great. After perusing through the posts (there were over one hundred at the time), I picked up some hints on how to make it even better. I added some soy sauce and garlic powder to the orange sauce to enhance the flavor. I also dipped the chicken pieces in beaten eggs before dipping in the flour (which I also jazzed up with some pepper and chili powder).  My husband and I were quite pleased with the results. Not only did my meal look extremely similar to the Six Sisters’ picture, but it also tasted as wonderful as I was hoping it would. With just the right amount of citrus and spice, this recipe is going to be reappearing very soon.

Slow Cooker Chinese Orange Chicken
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 lbs. skinless boneless chicken breasts, cut into small chunks
  • 2 eggs, beaten
  • ⅔ cup flour
  • ¼ teaspoon pepper
  • ⅛ teaspoon chili powder
  • 3 Tablespoons dark virgin olive oil
  • 6 oz. frozen orange juice concentrate, thawed
  • ½ cup light brown sugar, packed
  • ½ Tablespoon salt
  • 2 teaspoons red wine vinegar
  • 2 teaspoons soy sauce
  • ¼ teaspoon garlic powder
  • ⅓ cup ketchup
Instructions
  1. In a small bowl, mix the orange juice concentrate, brown sugar, salt, red wine vinegar, soy sauce, garlic powder, and ketchup. Set aside.
  2. In a large bowl, combine the flour, pepper, and chili powder. Beat the eggs in a medium bowl. Dip the chicken chunks in the beaten eggs, then coat in the flour mixture. Shake off excess.
  3. Cook coated chicken in a large saute pan with the heated olive oil. Cook over medium heat, stirring occasionally. Cook until lightly golden. (The chicken doesn't need to be fully cooked since it's going in the slow cooker).
  4. Place the prepared chicken in the slow cooker. Pour the orange sauce over top and stir to coat. Cover and cook on low heat for 5-6 hours.
  5. Serve over rice.
Notes
I ended up sauteing the chicken until almost done, 10 minutes, and then cooked on low 3 hours. The chicken was still incredibly moist, but next time I will saute it for about half the time and let it slow cook for the full 6 hours.
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Comments

  1. This looks so delicious! I would love to have you come share this or any of your great ideas at the link party on ‘Or so she says…’ There’s one going on right now (and every Saturday – Tuesday). Hope to see you there! http://www.oneshetwoshe.com

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