All Day Chicken
· 2 tablespoons Frozen OJ
· 2 cups Chicken stock
· 1 teaspoon Salt
· 1/4 teaspoon Pepper
· 1/2 cup Tomato paste
· 2 tablespoons Soy sauce
· 2 tablespoons Brown sugar
· 2 Cloves garlic, minced
· 1 dash Allspice
· Remaining ingredients:
· 4 pounds Chicken, breasts and thighs
· 1/4 pound Mushrooms, sliced
· 2 tablespoons Margarine or butter
· 11 ounces (1 can) mandarin orange sections, drained
· 1/2 Of a medium−large bell pepper, sliced lengthwise
· 1/4 teaspoon Ground ginger
· 3 tablespoons Cornstarch
· 1/4 cup Cold milk
· 1/4 cup Cold water
Marinade: The night before you plan on slow cooking your dinner, mix
together the marinade ingredients in a large, closable container large
enough to also hold the chicken pieces. When marinade is thoroughly mixed,
add the chicken, close container and refrigerate until morning. In the
morning place the chicken in the slow cooker and add marinade up to about an
inch from the top of the container. Set the cooker on low and cover. 6 to 8
hours later, turn the cooker to high. About an hour later, saute the sliced
mushrooms in the margarine or butter. Then add the mushrooms (with pan
juices), mandarin sections, green pepper and ginger into the slow cooker and
stir thoroughly. Mix together the cornstarch, milk and cold water, then
gradually add into the slow cooker while stirring until the entire mixture
thickens a bit. Re−cover the slow cooker and let simmer for 15 to 30 minutes
until serving. Serve with baby carrots and small new potatoes.
All
· 2 tablespoons Frozen OJ
· 2 cups Chicken stock
· 1 teaspoon Salt
· 1/4 teaspoon Pepper
· 1/2 cup Tomato paste
· 2 tablespoons Soy sauce
· 2 tablespoons Brown sugar
· 2 Cloves garlic, minced
· 1 dash Allspice
· Remaining ingredients:
· 4 pounds Chicken, breasts and thighs
· 1/4 pound Mushrooms, sliced
· 2 tablespoons Margarine or butter
· 11 ounces (1 can) mandarin orange sections, drained
· 1/2 Of a medium−large bell pepper, sliced lengthwise
· 1/4 teaspoon Ground ginger
· 3 tablespoons Cornstarch
· 1/4 cup Cold milk
· 1/4 cup Cold water
Marinade: The night before you plan on slow cooking your dinner, mix
together the marinade ingredients in a large, closable container large
enough to also hold the chicken pieces. When marinade is thoroughly mixed,
add the chicken, close container and refrigerate until morning. In the
morning place the chicken in the slow cooker and add marinade up to about an
inch from the top of the container. Set the cooker on low and cover. 6 to 8
hours later, turn the cooker to high. About an hour later, saute the sliced
mushrooms in the margarine or butter. Then add the mushrooms (with pan
juices), mandarin sections, green pepper and ginger into the slow cooker and
stir thoroughly. Mix together the cornstarch, milk and cold water, then
gradually add into the slow cooker while stirring until the entire mixture
thickens a bit. Re−cover the slow cooker and let simmer for 15 to 30 minutes
until serving. Serve with baby carrots and small new potatoes.
All
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