Tuesday, April 27, 2010

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken
1.5 lbs boneless chicken
6 oz (1/2 can) frozen orange juice concentrate, thawed (no pulp is best)
3 T brown sugar
1 t balsamic vinegar
1 T kosher salt
3 T ketchup
peanuts (opt)

1. In a small mixing bowl, combine orange juice, brown sugar, balsamic vinegar, salt, and ketchup.
2. Pour sauce mixture evenly over the chicken in the slow cooker and toss to coat.

3. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice. We add peanuts to almost all Asian food we cook. Try it out.

1 comment:

Trent and Amelia said...

looks delish- I will be trying this one for sure :)