Monday, August 16, 2010

Recipe of the week

Crockpot Orange Chicken
1 1/2 pounds boneless chicken, cut into 2 inch chunks
1/2 cup whole wheat flour
6 oz frozen orange juice concentrate, thawed no pulp!
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. 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, balsamic vinegar, and ketchup. Taste, If you'd like the chicken to be a bit sweeter, add a touch of 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 with a side of brown or jasmine rice and a side green salad. This is an easy recipe thanks to your slow cooker!! I give it two thumbs up, TRAINER TODD

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