Crockpot Orange Chicken

Chinese Orange Chicken is one of my very favorite dishes.  Unfortunately, it is very hard to make the traditional recipe at home, and when ordered from a restaurant it's deep fried and usually contains MSG and other icky no-no's... This version is very similar to the take-out version but is WAY healthier and amazingly delicious!

I came across this recipe on Pinterest and HAD to try it!  I absolutely cannot follow a recipe exactly as it is written, so here's my slightly altered take on it.
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Ingredients

• 4 organic chicken breasts
• 1/2 cup flour (this is one of the few time that I use refined white flour instead of whole wheat - it just thickens and crusts better)
• 2 tablespoons olive oil
• 1 teaspoon sesame oil (optional)
• 1 cup frozen bell pepper and onion mix (you can find it with the frozen veggies in the grocery store - it's a huge timesaver)
• 1 can of frozen orange juice concentrate (organic is best, here's why)
• 1 1/2 teaspoons dried ginger
• 1 teaspoon granulated garlic (garlic powder works, too)
• 4 teaspoons balsamic vinegar
• 2 teaspoons tomato paste
• 1 tablespoon lime juice (about 1/2 of a lime, juiced)
• 2 teaspoons honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon crushed red peppers (or more, to taste)

Directions
1.  Place the flour in a medium bowl and add about 1/2 teaspoon each of salt, pepper and granulated garlic (not included in the ingredient list).
2.  Cube the chicken into 1/2" or so sized cubes.  Add to the flour bowl.  Toss well (this could also be done in a gallon zipper bag, but Little Bear threw mine in the recycle bin the day before I made this, and it'd already been collected...)
3.  Place olive oil and sesame oil in a large skillet over medium-high heat.  Add the chicken to the pan, and cook until it's slightly browned.

I completely overcrowded my pan and should have cooked this in two batches. It still worked out fine, but getting the chicken to brown was a chore like this

4.  While chicken is cooking, mix the OJ, ginger, granulated garlic, balsamic, tomato paste, lime juice, honey and salt in a medium bowl.
5.  When the chicken is done, add it to the crockpot.  Top with the frozen peppers and onions, then cover with the orange sauce.

6.  Cook on low heat for 6-7 hours or high heat for 3-4 hours.  Towards the end, I stirred mine a couple of times to make sure the chicken and veggies were completely and evenly covered in the yummy orange sauce.

Serve over brown rice or whole wheat noodles.  I meant to sprinkle mine with sesame seeds, but forgot.  It's a nice touch, though - especially if you have company over!