Slow cooker Orange chicken

I love orange chicken, the non-spicy variety, from Chinese restaurants so I was on a mission to find something similar that was much healthier.  I made the recipe below over the New Year's weekend at my cabin and it turned out very good.  Not quite the same as a Chinese restaurant but close enough.

Ingredients: 

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour

olive oil, for browning the chicken
1 tablespoon kosher salt (use less if you use table salt)
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Directions: 

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

http://crockpot365.blogspot.com/2009/09/slow-cooker-orange-chicken-recipe.html