Just Another Crockpot Meal

Just?! No way. This was delicious. I saw it on arismenu.com and made a few adjustments because I was short on time. I actually made it before I went to work even though I woke up late. My short cut was the unhealthy version of using OJ instead of fresh squeezed juice. Let me know if you try it and like it!

Healthy Crockpot Orange Chicken

adapted from Team T Adventures via Six Sisters Stuff

yield approx 6 servings

• 1-2 tsp coconut oil
•  3 boneless skinless chicken breasts, cubed
• 3 tbsp whole grain flour of choice (whole wheat, brown rice, etc.)
• 4 large oranges (I was lazy and used about 1 c. of OJ)
• 1 1/2 tsp balsamic vinegar
• 3 tbsp low sugar ketchup
• 1/4 cup honey (I used slightly less)
• 2 tsp sriracha (optional, but recommended)
• brown rice and steamed broccoli for serving (optional)

Directions:

1.  Heat coconut oil in a large pan over medium heat. Place flour in a large shallow bowl. Dredge cubed chicken in flour to coat then transfer to cooking pan. Brown chicken, then remove from heat. Don’t worry about fully cooking chicken–it will finish in the crock post. You want it just browned.
2. In a medium bowl, zest 2 oranges, then juice all 4. Add vinegar, ketchup, honey, and sriracha. Whisk together to combine.
3. Transfer cooked chicken and sauce to crockpot, and cook on low for 4:30-5 hours.
4. To serve, place cooked chicken on top of brown rice (or just on your plate), then spoon over an extra 1/4 cup or so of sauce–trust me, you’ll want extra! Store leftovers in the refrigerator for up to 5 days.