Slow-Cooked Mandarin Chicken Recipe

Slow-Cooked Mandarin Chicken Recipe photo by Taste of Home

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Oranges and olives are elegantly paired in this different but delicious dish from Aney Chatterton. "The chicken is marinated, then cooked slowly in a flavorful sauce, so it stays moist," notes the Soda Springs, Idaho cook. To trim prep time, ask your butcher to cut up and skin the chicken for you.

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Slow-Cooked Mandarin Chicken Recipe

Prep: 30 min. + marinating Cook: 7 hours

Yield: 4 Servings

30 420 450

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

Directions

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 a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
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.
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. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without olives and rice) equals 396 calories, 9 g fat (2 g saturated fat), 110 mg cholesterol, 1,323 mg sodium, 40 g carbohydrate, 1 g fiber, 38 g protein.

Originally published as Mandarin Chicken in Quick Cooking July/August 1998, p21

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Slow-Cooked Mandarin Chicken

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(1-1) of 1 reviews

Reviewed on Jan. 30, 2012 by MadelineM

This was very easy to make and turned out really well. I used 4 lbs of chicken thighs and took the skin off myself. I find whole chickens in the slow cooker result in lots of small bones on the plate. I would have liked it to be sweeter or have a stronger orange flavor, but it was still pretty good. Will be something to add to the rotation. Had with eggrolls and veggies, but will probably do a lo mein next time.