Orange Chicken

1-1/2  lb.		boneless chicken, cut in 2-inch chunks
1/2  cup		flour
1  tablespoon		olive oil
1  tablespoon		kosher salt
1/2  fl. oz.		frozen orange juice concentrate
3  tablespoons		brown sugar
1  teaspoon		balsamic vinegar
3  tablespoons		ketchup

Tip: Click on the ingredient links to learn the nutritional information for all the Orange Chicken ingredients. The serving size for any ingredient in Orange Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.

Plop 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.