Crockpot Orange Chicken – Modified

I am going to be taking some of our families favorite recipes and modifying them to be in line with the real food challenge and our new way of eating.

Today I am going to be making Crockpot Orange Chicken

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup sprouted flour
Coconut oil, enough to brown the chicken
Sea salt, to taste
6 ounces (1/2 can) frozen orange juice concentrate, thawed*
3 tablespoons honey
1 teaspoon balsamic vinegar
3 tablespoons homemade ketchup

Brown rice for serving over, soaked overnight and cooked in bone broth if you have it.

Dredge the chicken pieces with the flour, and shake off the excess. Dispose of the extra flour. If you are like me and grinding your own sprouted flour with a coffee grinder, you may want to use a few tablespoons at a time to waste as little as possible. Heat the coconut oil in a skillet over mediumish heat, and brown the chicken on all sides – it does not need to be fully cooked, we’ll do that in the slow cooker. Transfer the chicken to the crockpot.

Mix together the orange juice, honey, vinegar & homemade ketchup – taste it then adjust and salt to your liking. Pour the mixture over the chicken and toss gently to coat the chicken on all sides.

Cook on low for 6 hours or on high for 3 or 4. High for 4 hours was ALMOST overdone… I would say 3 hours MAX Serve over your soaked brown rice.

*I had this in the freezer to use up. Next time I plan on reducing fresh squeezed orange juice on the stove, I’ll update the recipe when I try it.