Recipe Name Crockpot Orange Chicken Submitted by taterm Recipe Description Crockpot meal.. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 360 Ready In (minutes) 375

Ingredients Amount Measure Ingredient 1 package (10 oz) Carrots, baby 2 cups, chopped green pepper chopped 3 teaspoons garlic minced 1 can (6 fl oz) orange juice concentrate 1 can (8 oz), solids and liquid Water chestnuts - canned 4 thighs, bone and skin removed Chicken thighs, meat only stripped or chunked Steps Sequence Step 1 Orange chicken in the crock pot Ingredients: 2 large carrots, peeled and sliced about 1/2-inch thick 2 large red or green bell peppers, cut into 1/2-inch chunks 3 cloves garlic, finely minced 4 boneless skinless chicken breast halves (about 2 pounds) 2 tsp. ground ginger 1 tsp. salt 1/2 tsp. pepper 8 ounces orange juice concentrate 2 cans Mandarin orange segments, undrained 2 green onions, chopped (whites and greens) 2 cups hot cooked rice Directions: Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired. Yield: approximately 4 servings Rachael''s Recipe Notes: I like to use about 3 tsp. fresh ginger, finely minced, but if you don''t have fresh, use the ground. If you don''t like ginger, leave it out. Thicken up the sauce with a cornstarch slurry (2 Tbsp. water 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute). I like to make some stir fry Chinese veggies to go with this. I use baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.