Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Chicken
Fruits Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Frozen OJ
2 c Chicken stock
1 t Salt
1/4 ts Pepper
1/2 c Tomato paste
2 tb Soy sauce
2 tb Brown sugar
2 Cloves garlic, minced
1 d Allspice
Remaining ingredients:
4 lb Chicken, breasts and thighs
1/4 lb Mushrooms, sliced
2 tb Margarine or butter
11 oz (1 can) mandarin orange
Sections, drained
1/2 Of a medium-large bell
Pepper, sliced lengthwise
1/4 ts Ground ginger
3 tb Cornstarch
1/4 c Cold milk
1/4 c Cold water
Marinade:
The night before you plan on slow cooking your dinner,
mix together the marinade ingredients in a large,
closable container large enough to also hold the
chicken pieces. When marinade is thoroughly mixed,
add the chicken, close container and refrigerate until
morning.
In the morning place the chicken in the slow cooker
and add marinade up to about an inch from the top of
the container. Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high. About an
hour later, saute the sliced mushrooms in the
margarine or butter. Then add the mushrooms (with pan
juices), mandarin sections, green pepper and ginger
into the slow cooker and stir thoroughly. Mix together
the cornstarch, milk and cold water, then gradually
add into the slow cooker while stirring until the
entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30
minutes until serving. Serve with baby carrots and
small new potatoes.
