My mission begins with what seemed like a simple and easy way to make orange chicken. My family loves Asian cuisine so when I found this recipe on SixSistersStuff.com, I couldn't wait to try it. I went through the process, following their directions step-by-step (only I doubled the sauce because of the reviews I had read); however, this one was a big disappointment and I'll explain why.
Here's what you'll need:
Crockpot Orange Chicken
• Boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup Flour
• Olive oil
• 1/2 Tbsp. Salt
• 1 tsp Balsamic Vinegar
• 3 Tbsp. Ketchup
• 6 oz. Frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 Tbsp. Brown Sugar
Begin by combining the thawed orange juice concentrate, brown sugar, Balsamic vinegar, salt, and ketchup in a bowl.
Whisk together to combine. Set aside.
Cut up the chicken breast into small bite size chunks.
Coat chicken in flour, shaking off excess flour.
In a large sautee pan, heat olive oil. Add chicken.
Cook chicken until golden brown.
Place browned chicken in crockpot. The chicken does not have to be cooked completely as it will continuing to cook for hours.
Pour sauce mixture over chicken. Cook on low 5 to 6 hours.
This is what happened the first time I cooked this recipe following the directions as stated. I almost cried when I discovered this charcoal mess inside the crockpot.
Although my first attempt was a complete failure, I decided I really wanted to try this recipe again. I questioned if my slow cooker was cooking too hot. I had assembled this meal prior to leaving the house for the afternoon to attend my daughter's Nutcracker dance rehearsals so I had not been home to check on it. So refusing to give up completely on this recipe, I decided to give it another chance a couple of days later. Again, I followed the directions step-by-step, only this time I was home to keep an eye on the meal. I occasionally peeked in on the slow cooker and stirred the contents around periodically. After about 3 1/2 hours of cooking on low, I noticed the sauce was thickening, bubbling, and caramelizing. I decided rather than risking a repeat of the charcoal mess, I would reduce the crockpot temperature setting to warm.
This is how everything turned out the second time around. Much more appealing to look at; however, the meat was completely overcooked. Not only was this recipe a prep work prior to placing in the crockpot, it didn't turn out well at all. I am still on a mission to find a good orange chicken recipe; however, I will not be repeating this one again.
I'm thinking I also may be in the market for a new crockpot.