4 pound Chicken -- breasts and thighs
1/4 pound Mushrooms, sliced
2 tablespoons Margarine or butter
1 (11 oz) mandarin orange sections, drained
1/2 medium bell pepper, sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water
Marinade:
2 tbsp frozen orange juice
2 cups
en stock
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice
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
en pieces. When marinade
is thoroughly mixed, add the
en, close container and
refrigerate until
.
In the
place the
en 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,
sauté 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
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.
Linear Mode
