Slow-Cooked Orange Chicken
Total TimePrep: 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
- 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.
Nutrition Facts1 serving (calculated without rice): 364 calories, 9g fat (2g saturated fat), 110mg cholesterol, 515mg sodium, 30g carbohydrate (19g sugars, 2g fiber), 39g protein.
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Jan 21, 2014
Have to try this slow cook chicken soon. Also notice it is *diabetic friendly* which suits me. Thank you.
Aug 11, 2013
I made the Orange Chicken in the slow cooker when I got home from church today. I loved it. I did not add any mushrooms that it called for. I also did not add any Bell Green Pepper either. But, I loved it anyway. Yes, I will make it again.
Sep 23, 2012
Nice and easy
Aug 2, 2010
Not enough flavor...Will not make this again