Slow Cooker Orange Chicken

Orange chicken is a guilty pleasure of mine at any Chinese buffet.  I never order it for takeout, but when it’s there in front of me at a buffet, I go to town!  I was craving this dish recently, but had no desire to head to a buffet.  So, I decided to give this meal a try in my slow cooker.  My pinspiration came from this recipe, but I pretty much went rogue, adding some veggies and changing the sauce up a bit.  The end-product was delicious (although a little dark from the slow cooker).  Don’t get me wrong, I love my slow cooker, but I wish it didn’t suck the color out of everything!  There is a solution though!  Just sprinkle some fresh herbs on the final product to brighten it up.  Works like a charm every time!

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Start with the chicken…

  • Cut 2 pounds of chicken cutlet into bite-sized pieces.

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  • Lay the chicken out on a cutting board.
  • Sprinkle some flour over the chicken.

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  • Toss to coat all sides.

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  • Heat some EVOO in a skillet over medium-high heat.

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  • Add the chicken.

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  • Cook until lightly browned on all sides, about 8 minutes.

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  • Add the chicken to your slow cooker.

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  • Chop up 1 red pepper, 1 green pepper, and 1 onion.

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  • Add the peppers and onion to the slow cooker.

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  • Chop up 1 bunch of scallions.

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  • Add about two-thirds of the scallions to the slow cooker.

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  • Add one small can of mandarin oranges in pear juice.

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  • Add 1 can of thawed orange juice concentrate to a bowl.

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  • Sprinkle in some salt.
  • Pour in a little balsamic vinegar.

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  • Add about 6 tablespoons of soy sauce.

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  • Squeeze in about 3 tablespoons of ketchup.

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  • Finish the sauce with some brown sugar.

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  • Whisk everything together.

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  • Pour into the slow cooker.

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  • Toss everything to combine.

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  • Cover and cook on low for 5 hours.

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  • Serve over rice.

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Top with the remaining scallions to brighten it up.

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Looks sooo much better, right?!

Enjoy!

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Slow Cooker Orange Chicken (serves 8)

INGREDIENTS:

  • 2 pounds chicken cutlets, cut into bite-sized pieces
  • ⅓ cup flour
  • 2 tablespoons extra virgin olive oil
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 can mandarin oranges in pear juice
  • 1 bunch scallions, chopped
  • 1 can frozen orange juice concentrate, thawed
  • ½ teaspoon salt
  • 1 teaspoon balsamic vinegar
  • 6 teaspoons soy sauce
  • 3 tablespoons ketchup
  • 4 tablespoons brown sugar

DIRECTIONS:

  • Lay the pieces of chicken out on a cutting board.
  • Sprinkle the flour over the chicken and toss to coat all sides.
  • Heat the olive oil in a skillet over medium-high heat.
  • Add the chicken and cook until lightly browned on all sides, about 8 minutes.
  • Add the chicken to your slow cooker.
  • Add the peppers and onion to the slow cooker.
  • Add the mandarin oranges, along with two-thirds of the scallions.
  • In a bowl, combine the orange juice concentrate, the salt, the balsamic vinegar, the soy sauce, the ketchup, and the brown sugar.
  • Mix well and pour into the slow cooker.
  • Toss everything in the slow cooker to combine.
  • Cover and cook on low for 5 hours.
  • Serve over rice.
  • Top with the remaining scallions.

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