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Slow-Cooked Mandarin Chicken

 Slow-Cooked Mandarin Chicken
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.
4 ServingsPrep: 30 min. + marinating Cook: 7 hours


  • 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


  • 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 of 2

Slow-Cooked Mandarin Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.