Slow-Cooked Mandarin Chicken
Oranges and olives are elegantly paired in this different but delicious dish. The chicken is marinated, then cooked slowly in a flavorful sauce, so it stays moist. —Aney Chatterson, Soda Springs, Idaho
Ingredients
- 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
Reviews
EXCELLENT
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!
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.
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My family loved this it will be a regular at our home.. Kate Ramsey, Utah
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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