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Slow-Cooked Orange Chicken
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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
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.
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |