Reviewed: Oct. 7, 2009

Ok, so I was VERY weary of making this, after reading the reviews and especially after seeing the picture (I Thought, wow, that looks like something you'd see at the bottom of a porta-potty, not the bottom of a crockpot!!) But Im very glad I did try it...for the whole batter-falling-off issue, definitely recoat with another layer of flour when your done coating as per recipe directions. Or leave the soup out all together, but you will lose a thickness of coating if you do this, I know, I've tried it both ways. Also, I add the whole can of chicken broth and the whole OJ, as I like lots of extra sauce for dipping! It wasnt what you'd get at your local Chinese place, but it had an awesome orange flavor, and we loved it!!

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islandmom26

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Oak Bluffs, Massachusetts, USA

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Reviewed: Aug. 21, 2009

I've made this recipe twice and both times I did not use the crockpot, I thought it was easier to just mix the orange sauce together on the stove top while the chicken is frying and then toss it all over some rice. I also don't use the soup on the chicken. I don't see how it would make it better. My husband and 2yr old both love it!

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JDECENSO

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Reviewed: Feb. 13, 2009

My husband thought this dish was okay, but my kids didn't like it. Too orangy-tasting for them. I didn't have fun preparing it - messy and cumbersome process of dipping chicken in soup and frying; then most of it didn't stick to the chicken during frying. Most of the can of soup is unused, so you just throw it out afterward, which is wasteful. The finished dish isn't visually appealing.

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AllrecipesDarlis

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 5, 2009

Not my cup of tea, though the family enjoyed it. I will try it again.

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Marcus

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Reviewed: Jan. 20, 2009

This was pretty good. The frying before slow cooking was kind of difficult and I don't know how worth it. I slow cooked this for two hours and it was nowhere near done, so I transferred it to the oven (covered with tin foil) and baked for 30 minutes on 375 - it was cooked perfectly. You could definitely taste the orange juice. I would make it again.

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DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA

Living In: Belvidere, Illinois, USA

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Reviewed: Dec. 18, 2008

I really liked this recipe! It was pretty easy to prepare. Instead of the shortening for frying the chicken I used a few tablespoons of olive oil. I also floured the chicken before dipping it in the soup mixture. Also I used the Splenda Brown Sugar in place of reg. brown sugar. I served it with a classic risotto & it was delish! My 17 month old son LOVED it! I'll be making this a lot from now on! Thanks for sharing.

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R. Lozano

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Reviewed: Jul. 20, 2008

Some reviewers have had problems with the chicken soup mixture not sticking to the chicken breasts. I solved this problem by dipping the chicken breasts in the chicken soup mixture, and then dipping them in bread crumbs before frying.

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KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 6, 2008

Really a nice dish. I skipped the browning and just threw everything in the crockpot because that is why I use it- so I don't have to do more than one step in preparing dinner! I left the lid off the last hour to thicken the sauce. Tasted delicious with potatoes (instant). I will make again!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

this wasnt bad to me, my roommate hated it tho and i will admit it is a bit too orangey

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SSSERICA

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 22, 2008

I really liked this - served it over risotto. I, too, skipped the pan frying and doubled the OJ concentrate. my daughter thought it was too orangy, I thought it was just right!

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YaYasMom

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Reviewed: Dec. 3, 2007

Final flavor turned out great, but I like many others could not keep the coating on the chicken upon frying. There was almost none of it left on the meat when it went in the crock pot. Still tasted great though.

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CassLiles

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Reviewed: Sep. 23, 2007

If you make sure your lard is HOT, this works fine. Just like another said - your not cooking the chicken in the skillet, it cooks in the crock pot. We loved it!

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MommyHasTattoos

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Reviewed: Aug. 17, 2007

This was a big hit at my house. I took some advice from other reviews and coated the batter with flour before frying, as well as using an entire can of soup and the entire 6oz can of frozen concentrate. The chicken had a wonderful orange flavor all throughout, and although some of the batter ended up coming off in the slow cooker, what was left was delicious!

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msuchef

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Feb. 18, 2007

The chicken retained a very good flavor, but the frying before the crock-pot was definitely unnecessary. I'll make it again--without frying it first. It just fell off and made the crock-pot hard to clean!

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Jessabelle

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Reviewed: Jan. 18, 2007

I was also concerned about the fat content, so I fried the chicken in cooking spray and used 98% fat free cream of mushroom soup (it's what I had in the cupboard.) I also didn't have frozen oj, so I used the juice of an orange, with some orange slices trown in. We really liked it, the chicken was tender and the sauce was flavorful. Not bad for the first time using my crockpot!

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CHILE1

Cooking Level: Expert

Home Town: Carnation, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 11, 2007

This is my favorite so far. I did it on the stove top and the flavor is amazing. It looks bland but it isn't. I added a can of carrots, pimentos and sliced bell pepper for color.

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Kellyae

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Reviewed: Jan. 11, 2007

I started making this recipe exact just to see if the reviews were true. After finding most were I quickly tossed the soup and used seasoned flour which worked great. The only one in the family who liked the recipe was my husband. I used a full can of broth and OJ. It seemed to much but with rice it was perfect. I don't know if i'll make it again. Only if my husband begs.

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MAD101

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jan. 3, 2007

I'm only giving this recipe 4 stars because it was extremely fattening to start. I tweeked out most of the fat by omitting the shortening and using the 98 (I think)% fat free creamed soup by Cambells. I also cooked it alittle differently. I mixed the seasonings together, floured the chicken and threw it in a nonstick skillet with cooking spray to brown. For the sauce I used fat free chicken broth, sugar twin brown sugar and 2/3 cup orange juice concentrate. Threw everything in the crockpot for about 4 and a half hours and YUMM! Will definately make it again, and again and ....

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Dione in RI

Cooking Level: Expert

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Reviewed: Nov. 16, 2006

I agree with the other reviewers. This is a great recipe if you just change it completely. Skip the soup, brown chicken dipped in seasoned flour, then simmer in the sauce (but use the whole can of broth and whole can of OJ with brown sugar to taste).

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SUMMERVE

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Reviewed: Oct. 23, 2006

Taste-tastic!

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Brianne

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Amazing Slow Cooker Orange Chicken

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