Crockpot Orange Chicken

This recipe is from A Year of Slow Cooking. We all loved this dish. So easy and so tasty.

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Bob's all purpose gluten free Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen 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.Toss out any remaining flour. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. You do not need to fully cook it, just brown on both sides.
Place 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.