Name: Slow-Cooked Mandarin Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1-1/2 cups water -; 1 cup ketchup -; 1/4 cup packed brown sugar -; 1/4 cup thawed orange juice concentrate -; 1/4 cup reduced-sodium soy sauce -; 2 teaspoons ground mustard -; 1 teaspoon salt -; 1 teaspoon garlic powder -; 1 teaspoon ground ginger -; 1 teaspoon pepper -; 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed -; 3 tablespoons cornstarch -; 3 tablespoons cold water -; 1 can (11 ounces) mandarin oranges, drained -; 1/4 cup chopped green pepper -; 1/2 cup pitted ripe olives, optional -; Hot cooked rice -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooked Mandarin Chicken

1. 1-1/2 cups water -

2. 1 cup ketchup -

3. 1/4 cup packed brown sugar -

4. 1/4 cup thawed orange juice concentrate -

5. 1/4 cup reduced-sodium soy sauce -

6. 2 teaspoons ground mustard -

7. 1 teaspoon salt -

8. 1 teaspoon garlic powder -

9. 1 teaspoon ground ginger -

10. 1 teaspoon pepper -

11. 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed -

12. 3 tablespoons cornstarch -

13. 3 tablespoons cold water -

14. 1 can (11 ounces) mandarin oranges, drained -

15. 1/4 cup chopped green pepper -

16. 1/2 cup pitted ripe olives, optional -

17. Hot cooked rice -

How to cook deliciously - Slow-Cooked Mandarin Chicken

1. Stage

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 another large bowl or dish; add chicken and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

2. Stage

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.

3. Stage

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.