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    All Day Chicken

    Source of Recipe


    2 tb frozen orange juice
    2 c chicken stock
    1 ts salt
    1/4 ts pepper
    1/2 c tomato paste
    2 tb soy sauce
    2 tb brown sugar
    2 cloves garlic, minced
    dash allspice

    4 lb chicken, breasts and thighs
    1/4 lb mushrooms, sliced
    2 tb margarine or butter
    11 oz (1 can) mandarin orange sections, drained
    1/2 bell pepper, sliced lengthwise
    1/4 ts ground ginger
    3 tb cornstarch
    1/4 c cold milk
    1/4 c cold water

    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.




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