All Day Crockpot Chicken
- 2 cups chicken broth
- 2 tablespoons frozen orange juice concentrate
- 1/4 teaspoon pepper
- 1 can (6 ounces) tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- dash ground allspice
- dash ground ginger
- 1 teaspoon salt
Chicken and Remaining Ingredients:
- 6 chicken breast halves
- 6 to 8 ounces sliced fresh mushrooms
- 2 tablespoons butter
- 1 can (11 ounces) mandarin oranges, drained
- 1 small bell pepper, green or red, seeded, cut in strips
- 1/4 teaspoon ground ginger
- 3 tablespoons cornstarch
- 1/4 cup cold milk
- 1/4 cup cold water
Combine marinade ingredients in a non-reactive container with lid or a large sealable food storage bag; blend well. Add the chicken to marinade; cover or close bag and throw in the refrigerator for 6 to 8 hours, or overnight.
Place the marinated chicken in the slow cooker.
Add marinade to cover chicken. Sauté mushrooms in the butter, then add to chicken and marinade in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.
Submitted by HBHW reader Victoria I. Here are her comments on this recipe.
My family and I loves this recipe. When I first found it, I didn’t think it sounded to appealing but after fixing the first time I was hooked.
Instead of using fresh mushrooms and sautéing them I use canned and just dump them(after draining) right in with the marinade to the crock pot. It tastes just as good. Also I have a large family so I used 8 breasts(i have a big crock pot too) instead of six and used the same measurements for everything else. My final tweaking to this recipe is to double the oranges. They are great once cooked in this recipe and are a favorite and everyone wants some so i have to make sure there are enough.
I’m not sure how frugal this is, with the chicken breasts being so expensive, but if you buy split breasts instead of boneless skinless that would save some pennies right there. Also I always use green bell peppers because of the price difference.
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