Slow Cooker Orange Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 227.6
- Total Fat: 7.6 g
- Cholesterol: 27.4 mg
- Sodium: 1,274.7 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.3 g
- Protein: 13.1 g
View full nutritional breakdown of Slow Cooker Orange Chicken calories by ingredient
Introduction
This orange chicken recipe is adapted from one I found online. It's full of vitamins and tastes like the real deal. This dish is definitely a treat that will give you a Chinese take-out fix without the deep fried element! This orange chicken recipe is adapted from one I found online. It's full of vitamins and tastes like the real deal. This dish is definitely a treat that will give you a Chinese take-out fix without the deep fried element!Number of Servings: 6
Ingredients
-
4 skinless, boneless chicken breasts (thawed)
1/3 cup whole grain flour
3 tbsp olive oil
1 6 oz. can of orange juice concentrate (thawed)
1/2 tbsp salt
3 tbsp ketchup
1/2 tsp worcester sauce
3 fresh plums
3 cups fresh snow pea pods
1/2 cup water (not required)
Tips
-This dish is best served with boiled rice.
-The original recipe that this was modified from can be found here:
http://team-t-adventures.blogspot.com/2010/03/crock-pot-orange-chicken.html
-The leftovers can be sealed and refrigerated for up to a week. I haven't tried to freeze it. If you do, feel free to share!
Directions
BEFORE PREPARATION:
Thaw the orange juice concentrate and the chicken breasts. (You can also pop them each in the microwave if needed.)
PREPARATION:
1. Put the flour in a large zipper baggie.
2. Cut the uncooked chicken breasts. Rinse and pat them dry.
3. Add the chicken pieces to the zipper baggie and shake until the pieces are each covered in flour. (Anyone else remember Shake 'N Bake?)
4. Add the olive oil and the chicken to a skillet and brown the pieces. (They do not need to be fully cooked since they'll be in the slow cooker soon. Just brown them enough so that they are golden on the outside.)
5. As the chicken browns, add the salt, worcester sauce, ketchup, and orange juice concentrate and mix thoroughly.
6. Pour the mixed sauce into the slow cooker.
7. Rinse the pea pods and add them to the slow cooker.
8. Rinse the plums.
9. Cut the plums into bite-sized slices.
10. Add the plum slices to the slow cooker.
11. When the chicken has finished browning, add it to the slow cooker.
12. Stir all the ingredients until they are fully saturated.
13. If needed, stir in the water to make the sauce thinner as preferred.
14. Cook in the slow cooker for 5-6 hours on the Low setting or 7-8 hours on High.
15. Serve this delicious meal.
Serving Size: makes 6 well-rounded 2-cup servings (1 4 oz. serving of meat, 1 serving of fruit and 1 serving of vegetables in each serving)
Number of Servings: 6
Recipe submitted by SparkPeople user TARAH85.
Thaw the orange juice concentrate and the chicken breasts. (You can also pop them each in the microwave if needed.)
PREPARATION:
1. Put the flour in a large zipper baggie.
2. Cut the uncooked chicken breasts. Rinse and pat them dry.
3. Add the chicken pieces to the zipper baggie and shake until the pieces are each covered in flour. (Anyone else remember Shake 'N Bake?)
4. Add the olive oil and the chicken to a skillet and brown the pieces. (They do not need to be fully cooked since they'll be in the slow cooker soon. Just brown them enough so that they are golden on the outside.)
5. As the chicken browns, add the salt, worcester sauce, ketchup, and orange juice concentrate and mix thoroughly.
6. Pour the mixed sauce into the slow cooker.
7. Rinse the pea pods and add them to the slow cooker.
8. Rinse the plums.
9. Cut the plums into bite-sized slices.
10. Add the plum slices to the slow cooker.
11. When the chicken has finished browning, add it to the slow cooker.
12. Stir all the ingredients until they are fully saturated.
13. If needed, stir in the water to make the sauce thinner as preferred.
14. Cook in the slow cooker for 5-6 hours on the Low setting or 7-8 hours on High.
15. Serve this delicious meal.
Serving Size: makes 6 well-rounded 2-cup servings (1 4 oz. serving of meat, 1 serving of fruit and 1 serving of vegetables in each serving)
Number of Servings: 6
Recipe submitted by SparkPeople user TARAH85.