Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FROM: JULIE RAMPKE--------------------------
For slow cooking chicken -7-9 hours.

--------------------------MARINADE-------------------------------
2 T Frozen orange juice 1/4 t Pepper
-concentrate, thawed 1/2 c Tomato paste
2 c Chicken stock (or bouillon 2 T Soy sauce
-equivalent) 2 T Brown sugar
1 t Salt (if bouillon is used, 2 ea Cloves garlic, minced
-omit salt) ds Allspice (don't overdo it!)

-------------------REMAINING INGREDIENTS------------------------
4 lb Of chicken, breasts and -bell pepper, sliced
-thighs -lengthwise
1/4 lb Fresh mushrooms, sliced 1/4 t Ground ginger
2 T Margarine or butter 3 T Cornstarch
11 ea Ounces (1 can) mandarin 1/4 c Cold milk
-orange sections, drained 1/4 c Cold water
1/2 ea Of a medium-large green

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. Re-cover the slow cooker and let simmer for 15 to 30 minutes
until serving. Serve with baby carrots and small new potatoes. This
will, of course, work just as well with turkey pieces. I cook more
with turkey, myself, than I do chicken...

Submitted By PAT STOCKETT On 01-07-95

Browse by categories