Orange Chicken in the Crock Pot

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One of our favorite Chinese dishes is Orange Chicken.  The sweetness and tartness of the sauce makes it a crowd pleaser for our little ones.  When I stumbled across “A Year of Slow Cooking” recipe for Orange Chicken I knew I had to try it.

Another reason I liked this recipe was the short list of ingredients.  I think I had the hardest time buying the frozen orange juice concentrate because it reminded me how much I miss our freshly squeezed orange juice.  But I digress… The ingredients were easy to find and I had most of them at hand.  Bonus!

The process is fairly simple.  First step after chopping the chicken was to bread it and brown it slightly.  Add the remaining ingredients to the crockpot and set on low for 3-4 hours.

For a side dish, I sauteed green and red bell peppers, carrots and purple onions sprinkled with salt, pepper and olive oil.

The chicken came out very tasty and flavorful.  This recipe is definitively a keeper.  Along with the orange chicken I prepared white rice.  This time I followed the recipe as shown.  I know, I was surprised too.  I think next time I might try it with boneless skinless chicken thighs.  Also, it seems to me this dish may work on the stove too.  If I try it on the stove, I’ll be sure to use our own Parkesdale fresh orange juice.

 

What’s your favorite Chinese dish?

Do you like to recreate meals you typically eat out?

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