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Slow-Cooked Orange Chicken

By: Nancy Wit

"I CREATED this recipe in an effort to prepare a dish lower in calories and fat. Everyone likes the taste, including my grandchildren. A hint of orange gives the chicken a delicious flavor. This is a favorite of mine. It travels well, and I often take it to potluck suppers. -Nancy Wit, Fremont, Nebraska"

Rate/Review | Read Reviews (12)

Prep Time:
10 Min

Cook Time:
4 Hrs 30 Min

Ready In:
4 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (3 pound) broiler-fryer chicken, cut up and skin removed
3 cups orange juice
1 cup chopped celery
1 cup chopped green pepper
1 (4 ounce) can mushroom stems and pieces, drained
4 teaspoons dried minced onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice

Directions

Combine the first nine ingredients in a slow cooker. Cover and cook on low for 4 hours or until meat juices run clear. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30-45 minutes or until thickened. Serve over rice if desired.

Footnotes

Nutrition Facts: One serving (prepared without salt; calculated without rice) equals 306 calories, 10 g fat (0 saturated fat), 70 mg cholesterol, 189 mg sodium, 31 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit.