How to Make Crock-Pot All-Day Chicken

The mandarin orange sections add a nice touch to this slow-cooked chicken recipe. You'll need to marinate the chicken the night before you want to serve it. Serves six.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Groceries
• Crock-Pots
• Plastic Food Containers
• Skillets
• 4 lb. chicken (breasts and thighs)
• 2 c. chicken stock
• 1/4 c. cold water
• 3 tbsp. cornstarch
• 2 tbsp. frozen orange juice concentrate
• 2 minced garlic cloves
• 1/4 tsp. ground ginger
• 1 can (11 oz.) mandarin orange sections - drained
• 1/4 c. cold milk
• 1/4 lb. sliced mushrooms
• 1 tsp. salt
• 2 tbsp. soy sauce
• 1/2 c. tomato paste
• 1/2 bell pepper - sliced lengthwise
• 1/4 tsp. black pepper
• 2 tbsp. brown sugar
• 2 tbsp. butter
• dash of allspice

The Night Before

1. Combine orange juice, chicken stock, salt, pepper, tomato paste, soy sauce, brown sugar, garlic and allspice in a large container that can be sealed.
2. Add chicken, close container and refrigerate until morning.

The Next Morning

3. Place the chicken in the Crock-Pot and add enough marinade so that it reaches about an inch from the top of the cooker.
4. Set the cooker on low and cover. Cook 6 to 8 hours.
5. Turn cooker to high and cook 1 hour.
6. Saute the sliced mushrooms in butter and add to Crock-Pot along with mandarin sections, green pepper and ginger. Stir thoroughly.
7. Mix cornstarch, milk and cold water and gradually pour into the Crock-Pot, stirring. Continue to stir until mixture thickens a little bit.
8. Cover the Crock-Pot and let simmer 15 to 30 minutes. Serve.