Slow-Cooked Mandarin Chicken

Name: Slow-Cooked Mandarin Chicken
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 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

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

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 a large resealable plastic bag; add chicken. Seal bag 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.

Originally published as Mandarin Chicken in Quick Cooking July/August 1998

Reviews

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Average Rating:

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.
kater224

Oct 9, 2009

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