4 pound chicken — breasts and thighs
1/4 pound mushrooms, sliced
2 tablespoons margarine or butter
1 (11 oz) mandarin orange sections, drained
1/2 medium bell pepper, sliced lengthwise
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water
2 tablespoons frozen orange juice
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice
The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable 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 up to about an inch from the top of the container.
Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high.
About an hour later, sauté the sliced mushrooms in the margarine or butter.
Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly.
Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving.
Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless Steel