Slow Cooker Orange Chicken

Today is Food Pantry day so that means a crockpot meal for this family.  There will be seven of us for dinner tonight so the recipe is adapted not only in preparation but also in types and quantities of ingredients.

I found a recipe in the Fix it and Forget it Cookbook that was originally submitted by Kimberly Jensen of Bailey, CO. as Orange Chicken Leg Quarters.  It has been adapted quite a bit but I wanted to give credit for the original idea.  Thanks Kimberly.

I mixed everything right in the crockpot so that I didn't have to dirty any unnecessary dishes.

Just layer the peas and oranges on top for cooking.

The chicken was fall off the bone tender and the sauce was delicious over the rice.

I served watermelon instead of salad as a side dish.

Slow Cooker Orange Chicken
adapted from Fix it and Forget it Cookbook
submitted by Kimberly Jensen of Bailey, CO.

6 chicken legs, skin removed
6 chicken thighs, skin removed
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 c. chicken stock
1 c. orange juice
1 c. ketchup
1/4 c. soy sauce
1/2 c. brown sugar
1 T. yellow mustard
2 cloves garlic, minced
1 lg. can or 2 sm. cans of Mandarin oranges, drained
1 (12 oz) pkg. frozen peas

Mix the stock, orange juice, ketchup, soy sauce, brown sugar, mustard and garlic in the bottom of a slow cooker.  Add the chicken and peppers and stir to cover.  Over the top of the chicken, layer the peas and then layer the oranges, allowing them to remain on top. (Do not stir them into the liquid).  Cook on low heat for 7-8 hrs. Print Recipe