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Slow-Cooked Orange Chicken Recipe

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I CREATED this recipe in an effort to prepare a dish lower in calories and fat. Everyone likes the taste, including my grandchildren. A hint of orange gives the chicken a delicious flavor. This is a favorite of mine. It travels well, and I often take it to potluck suppers. -Nancy Wit, Fremont, Nebraska

This recipe is:

Diabetic Friendly

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Slow-Cooked Orange Chicken Recipe

Prep: 10 min. Cook: 4-1/2 hours

Yield: 4 Servings

10 270 280

Ingredients

1 broiler/fryer chicken (3 pounds), cut up and skin removed
3 cups orange juice
1 cup chopped celery
1 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
4 teaspoons dried minced onion
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional
Additional minced fresh parsley, optional

Directions

In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 4-5 hours or until chicken juices run clear.
Combine cornstarch and water until smooth; gradually stir into cooking liquid. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice and sprinkle with parsley if desired. Yield: 4 servings.

Nutritional Facts One serving (prepared without salt; calculated without rice) equals 306 calories, 10 g fat (0 saturated fat), 70 mg cholesterol, 189 mg sodium, 31 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit.

Originally published as Slow-Cooked Orange Chicken in Reminisce May/June 1999, p45

Full-Bodied White Wine

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

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