Crockpot recipes |
Mandarin Chicken |
3 pounds broiler/fryer chicken - (to 3 1/2 lbs) -- skinned, cut up 2 cups water 1 cup ketchup 1/4 cup brown sugar - (packed) 1/4 cup soy sauce 1/4 cup orange juice concentrate 2 teaspoons ground mustard 2 teaspoons salt 1 teaspoon freshly-ground black pepper 1 teaspoon ground ginger 1 teaspoon garlic salt 3 tablespoons cornstarch 1/2 cup cold water 1 can mandarin oranges - (11 oz) -- drained 1/2 cup whole pitted ripe olives 2 tablespoons chopped green pepper Hot cooked rice |
Place chicken in a large resealable plastic bag or glass dish. In a bowl combine water, ketchup, sugar, soy sauce, orange juice concentrate, mustard, salt, pepper, ginger and garlic salt. Pour half over the chicken. Cover chicken and remaining mariade; refrigerate for 8 hours or overnight. Drain chicken, discarding marinade. Place chicken in a slow cooker; add reserved marinade. Cover and cook on LOW for 7 to 8 hours. Combine cornstarch and water until smooth; stir into the chicken mixture. Add oranges, olives and green pepper. Cover and cook on HIGH 30 to 45 minutes or until thickened. Serve over rice. |