Slow-Cooked Orange Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I CREATED this recipe in an effort to prepare a dish lower in calories and fat. Everyone likes the taste, including my grandchildren. A hint of orange gives the chicken a delicious flavor. This is a favorite of mine. It travels well, and I often take it to potluck suppers. -Nancy Wit, Fremont, Nebraska Ingredients:
1 broiler/fryer chicken (3 pounds), cut up and skin removed |
3 cups orange juice |
1 cup chopped celery |
1 cup chopped green pepper |
1 can (4 ounces) mushroom stems and pieces, drained |
4 teaspoons dried minced onion |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
3 tablespoons cornstarch |
3 tablespoons cold water |
hot cooked rice, optional |
additional minced fresh parsley, optional |
Directions:
1. In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 4-5 hours or until chicken juices run clear.
2. Combine cornstarch and water until smooth; gradually stir into cooking liquid. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice and sprinkle with parsley if desired. Yield: 4 servings.
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