I’m loving my Crock Pot more and more every week. I can’t believe I went so long before without one!
Some of my previous Crock Pot recipes were delicious, but did require some work. This one is super easy. Basically the only prep work is cutting up the chicken. Everything goes into the pot, and 4-6 hours later, a really delicious dinner is ready!
Crock Pot Orange Chicken
(adapted from Debbi Does Dinner)
- 4 lbs boneless, skinless chicken breasts, chopped into bite-sized pieces
- 2 tsp balsamic vinegar
- 1 tsp salt
- 1/4 cup ketchup
- 1 (12 oz) can frozen orange juice concentrate, thawed
- 1/2 cup brown sugar
Place chicken in the bottom of a crock pot. Mix remaining ingredients in a bowl, then pour over chicken. Cook on low 4-6 hours.
Serve over rice and veggies.
See? Told ya! Easy peasy. And the chicken was really awesome. The sauce tasted just like the Chinese restaurant version.
Since I never got around to sharing any of the details of my recent week up North, I thought I’d share some of my favorite photos from the trip instead.
And, of course, weddings!
Here comes the bride!
And my very favorite photo of the weekend, courtesy of Nick’s iPhone. I love this one. So much so that it’s found a new home on my About Us page!
Less than a month now til Massachusetts, round 2. Yikes!