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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 336.3
  • Total Fat: 2.4 g
  • Cholesterol: 93.8 mg
  • Sodium: 285.4 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 37.7 g

View full nutritional breakdown of Tangy Crockpot Orange Chicken calories by ingredient
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Tangy Crockpot Orange Chicken

Submitted by: DOGSNRODENTS

Introduction

Taken from Crockpot 365 (http://crockpot365.blogspot.com/2009/09/s
low-cooker-orange-chicken-recipe.html)
.

I modified it by using the ingredients on hand. Something to keep in mind is that the amount of Bisquick I used is the amount that was actually used (I started with 3/4 cup, but used only 1/4 of a cup once all of the chicken was coated).
Taken from Crockpot 365 (http://crockpot365.blogspot.com/2009/09/s
low-cooker-orange-chicken-recipe.html)
.

I modified it by using the ingredients on hand. Something to keep in mind is that the amount of Bisquick I used is the amount that was actually used (I started with 3/4 cup, but used only 1/4 of a cup once all of the chicken was coated).

Number of Servings: 8

Ingredients

    1/2 Tbsp Corn Starch
    Chicken Breast, no skin, 45.6 ounces (2.85lbs)
    Flax Seed Meal (ground flax), 0.5 tbsp
    Kirkland Frozen Concentrate Orange Juice (1 can) 12 oz
    NuSalt, 1 Tbsp
    Brown Sugar, 6.5 Tbsp Packed
    Ketchup, Heinz, 6 tbsp
    Balsamic Vinegar, 2/3 Tbsp
    Heart Smart Bisquick, 0.25 cup (Use 3/4 cup to start, but you'll only use a part of this)
    Red Pepper Flakes to Taste

Directions

Mix bisquick, corn starch and milled flax seed together. Cut up the chicken into bite-sized pieces. Drudge the chicken into the bisquick mixture, coating and shaking off any excess. Saute the chicken just enough to get the bisquick to stick, but you don't need to cook the chicken all the way through. Put the chicken into the crockpot. Mix the rest of the ingredients to make the sauce (excluding the bisquick mixture) and coat the chicken gingerly. Cook on low for about 6 hours on low, 3-4 hours on high.

Number of Servings: 8

Recipe submitted by SparkPeople user DOGSNRODENTS.






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