Slow-Cooked Mandarin Chicken
Total TimePrep: 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 another large bowl or dish; add chicken and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- 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.
Nutrition Facts1 each: 396 calories, 9g fat (2g saturated fat), 110mg cholesterol, 1323mg sodium, 40g carbohydrate (32g sugars, 1g fiber), 38g protein.
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!
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.
Oct 9, 2009
My family loved this it will be a regular at our home.. Kate Ramsey, Utah
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