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Ingredients Jump to Instructions ↓

  1. :

  2. 2 tablespoons frozen OJ

  3. 2 cups chicken stock

  4. 1 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 1/2 cup tomato paste

  7. 2 tablespoons soy sauce

  8. 2 tablespoons brown sugar

  9. 2 cloves garlic, minced

  10. 1 dash allspice

  11. Remaining ingredients :

  12. 4 pounds chicken, breasts and thighs

  13. 1/4 pound mushrooms, sliced

  14. 2 tablespoons margarine or butter

  15. 11 ounces,

  16. 1 can, mandarin orange sections, drained

  17. 1/2 of a medium-large bell pepper, sliced lengthwise

  18. 1/4 teaspoon ground ginger

  19. 3 tablespoons cornstarch

  20. 1/4 cup cold milk

  21. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. 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.

  2. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

  3. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container.

  4. Set the cooker on low and cover.

  5. to 8 hours later, turn the cooker to high.

  6. About an hour later, saute the sliced mushrooms in the margarine or butter.

  7. Then add the mushrooms with pan juices, mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly.

  8. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.

  9. Recover the slow cooker and let simmer for 15 to 30 minutes until serving.

  10. Serve with baby carrots and small new potatoes.

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