Slow Cooker Orange Chicken

I found this recipe months ago and just had to try it!  I do love Chinese food, but I hate that sickening feeling I have every time I order take out.  I was so excited when I found this recipe on Everyday Sisters...  My crock pot broke on New Year's Eve (actually, just the knob broke, but when I researched the price of a replacement knob it was more economical to just buy a new machine), I had some left-over orange juice concentrate from some Christmas cookies I'd made, and I'd just bought a bag of frozen Szechuan-style green beans that I wanted to try.  The timing couldn't be more perfect.  So, on an otherwise crazy day, I whipped up this chicken, some brown rice, and popped the beans in the microwave.  Easy, yet healthy, dinner...and super flavorful!  My husband gave this one two thumbs up!

4 boneless chicken breasts (about 1 1/2 pounds), cut into chunks

1/3 cup flour

olive oil

1/2 tablespoon salt

1 teaspoon balsamic vinegar

3 tablespoon ketchup

1/2 cup frozen orange juice concentrate, thawed

1/2 cup water

4 tablespoons brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, ketchup and water, set aside.

Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.  Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.  The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done browning, put the pieces into the crock pot. Then cover the chicken with the sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice.