Slow Cooker Orange Chicken

4  boneless chicken breasts (about 1 1/2 pounds), cut into chunks

1/3 cup flour

olive oil

1/2 tablespoon salt

1 teaspoon balsamic vinegar

3 tablespoon ketchup

1/2 cup frozen orange juice concentrate, thawed

1/2 cup water

4 tablespoons brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, ketchup and water, set aside.

Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.  Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.  The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done browning, put the pieces into the crock pot. Then cover the chicken with the sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Serve over rice.