"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Slow Cooker Chicken Recipe

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This recipe for Slow Cooker Chicken, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jack and Donna Wright


2 T. frozen orange juice concentrate
1 tsp. salt
1/2 tsp. pepper
2 c. water
1/2 c. catsup
2 T. soy sauce
2 T. brown sugar
1 tsp. dry mustard
1/2 tsp. garlic salt
1/2 tsp. ground ginger
12 pieces chicken, about 3-1/2 lbs. (choose your favorites)
1 can mandarin oranges, drained
1/2 c. pitted ripe olives, quartered
2 T. chopped greeen pepper
3 T. cornstarch

The night before, combine frozen orange juice, salt and pepper with 1 cup water, catsup, soy sauce, brown sugar, mustard, garlic salt and ginger. Mix well and pour into large bowl. Skin and defat chicken and add to bowl. Marinate overnight in refrigerator. Transfer mixture to slow cooker, set heat on low, cover; cook for 6 to 8 hours. About 1 hour before serving, set heat on high, add oranges, olives and green pepper. Combine cornstarch with remaining cup of water and add. Cook, stirring constantly until sauce is bubbly and slightly thickened.




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