Crock Pot Orange Chicken

Crock Pot Orange Chicken

Ingredients

1 1/2 pounds boneless chicken, cut in 2-inch chunks

1/2 cup flour (I used Bisquick Baking Mix) olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
1/3 cup orange marmalade
3 tablespoons brown sugar
¼ teaspoon red pepper flakes (add to taste)
1 teaspoon rice wine vinegar
3 tablespoons ketchup
1 tablespoon fresh grated ginger
3 chopped scallions

If you are using iodized or table salt, you may feel it is too salty. Kosher salt doesn't taste as "salty" as regular salt, and since the granules are larger, you don't get as much in the tablespoon as you would with regular salt. Adjust accordingly.

Directions: Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour/baking mix, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, rice wine vinegar, salt, ginger, marmalade, scallions and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce 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.

*I thickened the sauce with a cornstarch slurry at the end.