This chicken recipe comes with Orange Marinade.  Family review was that it was OK.  It was better than the slop I made the previous night and refuse to talk about on my blog 🙂



  • 2 cups chicken broth
  • 2 tablespoons frozen orange juice concentrate ( I used real Orange Juice and did 4 tbsp.)
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons soy sauce (I used gluten free)
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • dash ground allspice
  • dash ground ginger
  • 1 teaspoon salt

Chicken and Remaining Ingredients

  • 6 chicken breast halves, skin removed
  • 6 to 8 ounces sliced mushrooms
  • 2 tablespoons butter
  • 1 can mandarin oranges, drained
  • 1 small bell pepper, green or red, seeded, cut in strips
  • 1/4 teaspoon ground ginger
  • 3 tablespoons cornstarch
  • 1/4 cup cold milk
  • 1/4 cup cold water


In a bag or bowl, put marinade in it.  Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight.Place the marinated chicken in the slow cooker. Add marinade to cover chicken. Sauté mushrooms in the butter, then add to chicken and marinade in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.

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