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ORANGE CHICKEN LEG QUARTERS

Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes
by Phyllis Pellman Good
Orange Chicken Recipe
Kimberly Jensen; Bailey, CO
Makes: 8 Servings
Prep Time: 25 Minutes
Cooking Time: 5-6 Hours
Ideal Slow Cooker Size: 5-6-Quart

Ingredients

· 4 chicken drumsticks, skin removed
· 4 chicken thighs, skin removed
· 1 cup strips of green and red bell peppers
· ½ cup fat-free, low-sodium chicken broth
· ½ cup prepared orange juice
· ½ cup ketchup
· 2 Tbsp. soy sauce
· 1 Tbsp. light molasses
· 1 Tbsp. prepared mustard
· ½ tsp. garlic salt
· 11 oz. can mandarin oranges
· 2 tsp. cornstarch
· 1 cup frozen peas
· 2 green onions, sliced

Directions

1. Place chicken in slow cooker. Top with pepper strips.

2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, and garlic salt. Pour over chicken.

3. Cover. Cook on Low 5-6 hours.

4. Remove chicken and vegetables from slow cooker. Keep warm.

5. Measure out 1 cup of cooking sauce. Put in saucepan and bring to boil.

6. Drain oranges, reserving 1 Tbsp. juice. Stir cornstarch into reserved juice. Add to boiling sauce in pan.

7. Add peas to sauce and cook, stirring 2-3 minutes until sauce thickens and peas are warm. Stir in oranges.

8. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo mein noodles. Pour orange sauce over chicken and rice or noodles. Top with sliced green onions.
 

Nutrition
Per Serving: 170 calories (40 calories from fat), 4g total fat (1g saturated, 0g trans), 45mg cholesterol, 520mg sodium, 18g total carbohydrate (2g fiber, 11g sugar), 16g protein, 10% DV vitamin A, 30% DV vitamin C, 4% DV calcium, 10% DV iron.
 

slow cooker recipes, crockpot recipes