Directions:
- In a large bowl, combine the water, ketchup, brown sugar, orange juice concentrate, soy sauce, mustard, salt, garlic powder, ginger and pepper. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from chicken. Place chicken in a 4 or 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours or until chicken juices run clear.
- Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges, green pepper and olives if desired. Serve with chicken and rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1848.37 Kcal (7739 kJ) | ||
| Calories from fat | 1330.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 147.88g | 228% | |
|---|---|---|---|
| Cholesterol | 432.53mg | 144% | |
| Sodium | 2350.84mg | 98% | |
| Potassium | 634.76mg | 14% | |
| Total Carbs | 63.15g | 21% | |
| Sugars | 23.44g | 94% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 58.1g | 116% | |
| Vitamin C | 48.2mg | 80% | |
| Iron | 5.7mg | 32% | |
| Calcium | 119.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 284.16 Kcal (1190 kJ) | ||
| Calories from fat | 204.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.74g | 228% | |
|---|---|---|---|
| Cholesterol | 66.5mg | 144% | |
| Sodium | 361.41mg | 98% | |
| Potassium | 97.59mg | 14% | |
| Total Carbs | 9.71g | 21% | |
| Sugars | 3.6g | 94% | |
| Dietary Fiber | 0.59g | 15% | |
| Protein | 8.93g | 116% | |
| Vitamin C | 7.4mg | 80% | |
| Iron | 0.9mg | 32% | |
| Calcium | 18.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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