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Slow-Cooked Orange Chicken

 Slow-Cooked Orange Chicken
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
4 ServingsPrep: 15 min. Cook: 4-1/2 hours


  • 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


  • 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.
Nutritional Facts: One serving (prepared without salt; calculated without rice) equals 306 calories,

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Slow-Cooked Orange Chicken (continued)

Nutritional Facts: 10 g fat (0 saturated fat), 70 mg cholesterol, 189 mg sodium, 31 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.