Crockpot Mandarin Chicken

Photo courtesy of Sloppy Joe (a KK’s forum member)

Plan ahead the chicken needs to marinade for 8 hours or overnight

SERVINGS 4-6

INGREDIENTS:

1 whole chicken, cut up (about 3 to 3-1/2 pounds)

2 cups water

1 cup ketchup

1/4 cup packed brown sugar

1/4 cup soy sauce

1/4 cup orange juice concentrate

2 teaspoons ground mustard

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon fresh ground black pepper

3 tablespoons cornstarch

1/2 cup cold water

1 (11 ounce) can mandarin oranges, drained

3 tablespoons chopped green bell pepper

Hot cooked rice

INSTRUCTIONS:————————————–

In a large bowl combine the water, ketchup, brown sugar, soy sauce, orange juice concentrate, mustard powder, garlic powder, salt,  ginger and black pepper; pour half into a large resealable plastic bag then add in the chicken; seal bag and turn to coat.

Refrigerate for 8 hours or overnight, then refrigerate the remaining marinade.

Drain and discard the marinade that was used with the chicken.

Place chicken in a 5-qt. slow cooker; add reserved marinade;  cover and cook on low setting for 7-8 hours or until chicken juices run clear.

Combine cornstarch and cold water until smooth; gradually stir into chicken mixture.

Add the oranges and green pepper; cover and cook on high setting for 30-45 minutes or until thickened.

Serve with cooked rice.

You will also find this recipe on Recipezazz.com

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Creamy Crockpot Italian Chicken and Mushrooms

Tangy Crockpot Chicken Thighs

Tangy “N’ Sweet Pineapple Crockpot Chicken

Crockpot Honey Mustard Beef Roast

Crockpot Barbecue Pineapple Chicken (Low fat)

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