Crockpot Orange Chicken |Cooking With Amanda

My husband and I have been married for almost 20 years. TWENTY YEARS!

It's crazy to even think about how long we have been together. We met when I was 19 years old. I've been married to him longer than I have lived without him! So many years, so many memories, and so many traditions!

One of our favorite traditions has been to order Chinese food for our anniversary. It started when we were first married. We didn't have much money to go out for fancy food, so we would order a Chinese dinner and have a bottle of wine together. Many times this was done after our little ones would be tucked into bed.

The tradition of Chinese dinner for our anniversary has kind of always "stuck." Just like us! (cheesy much?)

We do still enjoy our take-out on our anniversary, but our kids have learned to love Chinese food as well! I try to limit how often we order out, so learning to make it at home has been quite a challenge for me. Not necessarily the making of the food, but the mind shift of how much easier it is to order our favorite take-out.

So far, though, I have mastered the chicken fried rice recipe, and we seem to enjoy it as much as the take-out version! I've got it on my list to try Erin's peanut noodles and sesame chicken. And now, I've got a delicious orange chicken recipe too. I made this recipe a tad easier too by cooking it in the slow cooker all day. The chicken becomes so tender and flavorful, and perfect on a bed of rice.

Do you have family traditions centered around food? I'd love to hear about them! A favorite restaurant? Or a favorite recipe? Now that the holidays are past us, is there a special tradition you have this time of year?

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Crockpot Orange Chicken Recipe

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Ingredients

2 pounds boneless skinless chicken breast, cut bite size
1/4 cup soy sauce
3/4 cup orange juice concentrate, thawed
1/2 cup light brown sugar, packed
2 tablespoons white vinegar
3/4 cup water
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, pressed
1/2 teaspoon kosher salt

To Thicken:

1/4 cup water
2 tablespoons cornstarch
green onion and jasmine rice, for serving

Directions

In a large slow cooker, combine chicken with soy sauce, orange juice, brown sugar, vinegar, water, red pepper, garlic, and salt.
Heat on low, covered, for 6 hours.
Fifteen minutes before serving, combine water with cornstarch (whisking them together).
Pour into slow cooker, mix and allow to thicken (15 minutes to an hour).
Serve over cooked rice and add green onion for garnish. ENJOY!