Slow Cooker Orange Chicken

My friend Jill loves orange chicken. I found a recipe on "A Year of Slow Cooking" and decided we need to give it a go. The overall consensus was that it needs to be spicy to be extra delicious, but I was hoping a toddler would be eating some of it so we went no spice. I will be adding some thai chili paste to the sauce next time, as the toddler was not interested in anything but the rice. However, there aren't any leftovers which I always take as a good sign. And I was looking forward to leftovers too, darn it!

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix)
olive oil, for browning the chicken
1 teaspoon salt
6 ounces (1/2 can) frozen no pulp orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. You are not trying to cook the chicken, just sear it so the flour breading sticks once the sauce is folded into the chicken.

Put 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.