Chicken a la Orange

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  • 10 to 12 chicken legs
  • 1 small can frozen orange juice
  • 1 envelope Lipton onion soup


  1. Remove skin from chicken and lay on bottom of slow cooker.
  2. Pour undiluted orange juice on top, then sprinkle in soup mix.
  3. Cover and cook on LOW for 8 to 10 hours.
  4. Serve over rice.

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