Slow-Cooked Orange Chicken
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
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
METHOD
|
Slow Cooker
|
PREP |
10 min. |
COOK
|
270 min.
|
TOTAL
|
280 min.
|
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
Combine the first nine ingredients in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until chicken juices run clear. Combine cornstarch and water until smooth; 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.