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Slow-Cooked Orange Chicken Recipe

Slow-Cooked Orange Chicken Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours YIELD:4 servings

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
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice, optional
  • Additional minced fresh parsley, optional

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 serving (calculated without rice): 364 calories, 9g fat (2g saturated fat), 110mg cholesterol, 515mg sodium, 30g carbohydrate (19g sugars, 2g fiber), 39g protein

Reviews for Slow-Cooked Orange Chicken

Sort By :
MY REVIEW
Joscy
Reviewed Jan. 21, 2014

"Have to try this slow cook chicken soon. Also notice it is *diabetic friendly* which suits me. Thank you."

MY REVIEW
scotland1
Reviewed Aug. 11, 2013

"I made the Orange chicken in the slow cooker when I got home from church today. I loved it. I did not add any mushrooms that it called for. I also did not add any Bell Green Pepper either. But, I loved it anyway. Yes, I will make it again."

MY REVIEW
vwgirl9
Reviewed Sep. 23, 2012

"Nice and easy"

MY REVIEW
kboo127
Reviewed Aug. 2, 2010

"Not enough flavor...Will not make this again"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.