Slow-Cooked Mandarin Chicken Recipe
Slow-Cooked Mandarin Chicken Recipe photo by Taste of Home

Slow-Cooked Mandarin Chicken Recipe

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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.
TOTAL TIME: Prep: 30 min. + marinating Cook: 7 hours
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + marinating Cook: 7 hours
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving (calculated without olives and rice) equals 396 calories, 9 g fat (2 g saturated fat), 110 mg cholesterol, 1323 mg sodium, 40 g carbohydrate, 1 g fiber, 38 g protein.


  1. 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.
  2. 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.
  3. 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.
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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Reviewed Dec. 30, 2013

"Interesting dish! For more flavor, I substituted chicken broth for the water, chili sauce for the ketchup and 3 chopped garlic cloves for the garlic powder. Also added one medium chopped onion. Perfect combination!"

Reviewed Jan. 30, 2012

"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."

Reviewed Oct. 9, 2009

"My family loved this it will be a regular at our home.. Kate Ramsey, Utah"

Reviewed Nov. 17, 2008

"I've been making this recipe since it first appeared in Simple and Delicious. It's a favorite of friends and family. Though there is a little prep work, the end result makes it worth it. I give this recipe 5 stars!! Linda N. B. Springs, CA"

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