2 lbs of skinless, boneless chicken breasts or chicken tenders, cut into chunks
½ c. Flour
2 tbs Olive Oil
1 tsp Balsamic Vinegar
3 tbs ketchup
6 oz frozen orange juice
½ tsp salt
1 c. broccoli, roughly chopped (opt.)
1 c. carrots, roughly chopped (opt.)
On cooking day: Flour chicken. Brown in olive oil. Allow to cool. Mix balsamic vinegar, ketchup, and thawed orange juice, and salt. Chop broccoli and carrots if desired. FREEZE chicken, and liquid veggie mix separately.
On eating day: Defrost chicken and liquid mix for 15 minutes on the counter or in microwave on defrost for a short time. Put in croc pot. Cook on low 5 – 6 hours, high 2 – 3 hours. Prepare minute rice. Serve chicken over rice.
Vegetables are optional. Add any veggies you like or none at all.
Blog: The Pursuit of Happiness, http://team-t-adventures.blogspot.com/2010/03/crock-pot-orange-chicken.html
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