Crockpot Orange Chicken

Ingredients:
1 1/2 lbs. boneless skinless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil (for browning the chicken)
1 Tbsp. salt
6 oz. (1/2 can) frozen orange juice concentrate, thawed (little-to-no pulp, as the pulp can taste a bit bitter when cooked)
3 Tbsp. brown sugar
3 Tbsp. ketchup
1 tsp. balsamic vinegar

Directions:
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Place the chicken pieces into your slow cooker.

In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

Result:
Delish! We'll definitely be making this regularly. I did not have orange juice concentrate, just orange juice, but it worked just fine. I think it was probably a little less orange flavor, but that works for me because I am not a huge fan of orange flavored chicken normally. I also added frozen broccoli to round it 0ut. It was yummy!

Source: A Year of Crockpotting Blog