Chinese Orange Chicken in the CrockPot

Chinese Orange Chicken in the CrockPot

http://www.realfoodallergyfree.com/2012/02/slow-cooker-chinese-orange-chicken/

Update:  Some people feel the orange juice concentrate is too strong of an orange taste.  If you are looking for a more subtle orange taste, try regular old orange juice (pulp-free) instead of the concentrate.
Ingredients:

• 1 – 2 pounds Chicken, cut into bite size pieces
• 1/2 cup allergy-friendly Biscuit or Pancake Mix (flour will work too if it’s all you have)
• Palm Shortening
• 6 oz Frozen Pulp-Free Orange Juice Concentrate, thawed
• 4 Tbsp Sucanat or Brown Sugar
• 1 tsp Balsamic Vinegar
• 3 Tbsp Ketchup
• 2 tsp Salt
• 1/2 tsp Ginger
• 1 pinch Red Pepper Flakes (optional)

Directions:

1. Toss the chicken with the pancake mix in a large bowl or baggie.  Shake off excess flour.
2. Heat the palm shortening in  a large skillet and lightly brown the chicken on all sides.  Don’t cook the chicken through, just seal in the juices.
3. Toss the browned chicken in the crockpot.
4. Combine remaining ingredients in a small bowl.  Taste and add more sugar if you wish.
5. Pour sauce over chicken.  Cover and cook on low 6 hours or high 3-4 hours.
6. Serve over rice.