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
- 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
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Hot cooked rice, optional
- Additional minced fresh parsley, optional
- 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.
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.
Reviews for Slow-Cooked Orange Chicken
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Reviewed Jan. 21, 2014
"Have to try this slow cook chicken soon. Also notice it is *diabetic friendly* which suits me. Thank you."
Reviewed Sep. 23, 2012
"Nice and easy"
Reviewed Aug. 2, 2010
"Not enough flavor...Will not make this again"