All day chicken - lf (crockpot)

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Frozen orange juice concentrate
2 cups Chicken stock
1 teaspoon Salt
¼ teaspoon Pepper
½ cup Tomato paste
2 tablespoons Soy sauce
2 tablespoons Brown sugar
2 Cloves garlic; minced
1 dash Allspice
2 pounds Skinless chicken breast halves
2 pounds Skinless chicken thighs
1 tablespoon Butter Buds® or olive oil; optional
¼ pounds Mushrooms; sliced
1 tablespoon Fresh thyme leaves; or herb of choice
Salt and black pepper
11 ounces (1 can) mandarin orange Sections; optional juice
½ large Bell Pepper; sliced lengthwise
¼ teaspoon Minced ginger; or ground
3 tablespoons Cornstarch; mixed with
¼ cup Cold water; for thickening
¼ cup Plain lowfat yogurt; optional

Directions

ADDITIONS

Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade not fill above an inch from the top of the container.

Set the cooker on low and cover. Then, 6 to 8 hours later, turn the cooker to high for 45 to 60 minutes. Add the mushrooms, fresh herb, a few grindings of salt and pepper, mandarin sections with juice (not syrup), if desired, green pepper strips and ginger stir thoroughly and cook for about 5 to 10 minutes. Add the dissolved cornstarch and stir; re-cover, ajar, and simmer for 15 to 30 minutes while preparing the side dishes. Remove from heat and add yogurt to 'cream' the sauce, optional. Serve with vegetable medley and small new potatoes or steamed jasmine rice. Serves 6: 380 cals, 7 g fat (17% cff).

*INFO* recipe from All About Food by Ruth Burkhardt Revised by Pat Hanneman. Skin removed from chicken and replaced with butter buds or olive oil for flavor. Fresh ginger replaces ground. Mushroom slices added directly rather than sauted. Add fresh herb to boost flavor: thyme, marjoram, cilantro, parsley, oregano, tarragon, or chives. Yogurt replaces milk as creamer. TIP: To get a thicker sauce, remove chicken to a serving bowl tranfer liquids to a saucepan and thicken on the stove top with more dissolved cornstarch.

Recipe by: Ruth Burkhardt's Crockpot Archive / rev.

Posted to EAT-LF Digest by kitpath@... on Dec 04, 1998, converted by MM_Buster v2.0l.

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