Amazing Slow Cooker Orange Chicken
- 2 tablespoons vegetable shortening
- 1/4 cup all-purpose flour
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 4 skinless, boneless chicken breast halves
- 1/2 cup chicken broth
- 2 teaspoons brown sugar
- 1/3 cup frozen orange juice concentrate
- Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
- Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
- Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.
We both rated this dinner 3spoons, the orange chicken was USEFUL and YUMMY and we actually had seconds, but it wasn't something I would cook a whole lot. I will do it again though. We served it over rice, but you can eat it by alone or however you would like.
I also cooked this peach Cobbler I found on the foodnetwork website by Paula Deen
- 4 cups peeled, sliced peaches
- 2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.
Pour mixture over melted butter.
Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
(we tested half with oatmeal on top-- and approve!)
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.