Save on Pinterest

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
  • Total Time
    Prep: 30 min. + marinating Cook: 7 hours
  • Makes
    4 servings

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

Directions

  • 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 Facts
1 each: 396 calories, 9g fat (2g saturated fat), 110mg cholesterol, 1323mg sodium, 40g carbohydrate (32g sugars, 1g fiber), 38g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • gremaux
    Aug 24, 2020

    EXCELLENT

  • KarenKeefe
    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!

  • MadelineM
    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.

  • pegnurse
    Mar 31, 2010

    No comment left

  • jdykw
    Dec 8, 2009

    No comment left

  • kater224
    Oct 9, 2009

    My family loved this it will be a regular at our home.. Kate Ramsey, Utah

  • aredman
    Jan 9, 2009

    No comment left

  • cactuslady
    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