Asian

Tangy Crockpot Orange Chicken is for Dinner.

Tangy Crockpot Orange Chicken takes several minutes to prepare.

Tangy Crockpot Orange Chicken takes several minutes to cook.

Tangy Crockpot Orange Chicken makes 8 servings.

The ingredients for Tangy Crockpot Orange Chicken are:

1/2 Tbsp Corn Starch
Chicken Breast, no skin, 45.6 ounces (2.85lbs)
Flax Seed Meal (ground flax), 0.5 tbsp
Kirkland Frozen Concentrate Orange Juice (1 can) 12 oz
NuSalt, 1 Tbsp
Brown Sugar, 6.5 Tbsp Packed
Ketchup, Heinz, 6 tbsp
Balsamic Vinegar, 2/3 Tbsp
Heart Smart Bisquick, 0.25 cup (Use 3/4 cup to start, but you'll only use a part of this)
Red Pepper Flakes to Taste

Here is how you make Tangy Crockpot Orange Chicken:

Mix bisquick, corn starch and milled flax seed together. Cut up the chicken into bite-sized pieces. Drudge the chicken into the bisquick mixture, coating and shaking off any excess. Saute the chicken just enough to get the bisquick to stick, but you don't need to cook the chicken all the way through. Put the chicken into the crockpot. Mix the rest of the ingredients to make the sauce (excluding the bisquick mixture) and coat the chicken gingerly. Cook on low for about 6 hours on low, 3-4 hours on high.Number of Servings: 8Recipe submitted by SparkPeople user DOGSNRODENTS.

The nutritional information for Tangy Crockpot Orange Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 336.3

• Total Fat: 2.4 g
• Cholesterol: 93.8 mg
• Sodium: 285.4 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 0.1 g
• Protein: 37.7 g

Tangy Crockpot Orange Chicken is Asian cuisine.