Slow Cooker
Amazing Slow Cooker Orange Chicken
Crispy chicken simmered in a sweet orange sauce with a tangy twist. A homemade take on a Chinese favorite—great over rice.
Ingredients:
- 2 tablespoons vegetable shortening
- 1/4 cup all-purpose flour
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 teaspoon seasoned salt 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 4 skinless, boneless chicken breast halves
- 1/2 cup chicken broth
- 2 teaspoons brown sugar 1/3 cup frozen orange juice concentrate
Directions:
- Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
- Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
- Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.
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This is a variation on a classic northern Italian dish, vitello tonnato, which is normally made with rare roast veal. If you've never had it, it seems like an unusual pairing, tuna and veal. But, oh, does it work. And the same goes for turkey. I first had this after my first Tuscan wine harvest when the winemaker's wife, Marisa, made it for us. She said she got it from the Silver Spoon cookbook, but I've never found it exactly the way she made it and she definitely didn't use any recipes to cook with. It's just the thing for serving at a party or to a large table of friends and family—it's ideal, too, for a buffet style dinner, as this is delicious cold or warm and it's an easy dish for people to help themselves to. I now like to add anchovies to the sauce and a couple of hard boiled eggs for extra creaminess and richness—in my opinion a better option than mayonnaise, but there is that too. You can try recreating this also with leftover turkey.
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