Recipe ingredients
- 2 tablespoons frozen OJ
- 2 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 dash allspice
- Remaining ingredients:
- 4 pounds chicken, breasts and thighs
- 1/4 pound mushrooms, sliced
- 2 tablespoons margarine or butter
- 11 ounces (1 can) mandarin orange sections, drained
- 1/2 of a medium-large bell pepper, sliced lengthwise
- 1/4 teaspoon ground ginger
- 3 tablespoons cornstarch
- 1/4 cup cold milk
- 1/4 cup cold water
Recipe method
- 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.
- Recover the slow cooker and let simmer for 15 to 30 minutes until serving.
- Serve with baby carrots and small new potatoes.
Other crockpot recipes:
All day chicken recipe
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