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Mandarin Chicken




  • 2 tablespoons frozen orange juice concentrate, thawed
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup tomato paste
  • 2 tablespoons soy sauce
  • 2 tablespoons packed brown sugar
  • 2 cloves garlic, minced
  • 1 dash ground allspice


  • 4 pounds chicken (breasts and thighs)
  • 1/4 pound mushrooms, sliced
  • 2 tablespoons butter or margarine
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 green bell pepper, cut lengthwise
  • 1/4 teaspoon ground ginger
  • 3 tablespoons cornstarch
  • 1/4 cup milk
  • 1/4 cup water

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  1. Marinade: The night before mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces.
  2. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.
  3. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container.
  4. Chicken: Set the slow cooker on LOW; cover, and let cook for 6 to 8 hours.
  5. Set the slow cooker to HIGH.
  6. About an hour later, sauté the sliced mushrooms in the butter or margarine.
  7. Add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly.
  8. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.
  9. Cover the slow cooker and let simmer for 15 to 30 minutes until serving.

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