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Orange Mandarin Chicken - Crock Pot (Slow Cooker)

Orange Mandarin Chicken - Crock Pot (Slow Cooker)

Calories 337 (8% from fat)
Fat 3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 137 mg.
Sodium 446 mg.
Carb. 16 gram
Fiber 2 gram
Sugar 10 gram
Sugar Alcohol
Protein 57 gram


2 cups lower sodium chicken broth

2 Tbsp. frozen orange juice concentrate

1/4 tsp. black pepper

1 can (6 oz.) tomato paste
(We used Hunt's No Salt Added Paste.)

2 Tbsp. reduced sodium soy sauce

2 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)

2 cloves garlic, minced

1/4 tsp. ground allspice

1/8 tsp. ground ginger

1 tsp. no sodium salt
(We Used No Salt Sodium Free Salt.)

4 lbs. boneless, skinless chicken breast

8 oz. sliced mushrooms

1 green bell pepper, seeded and chopped

1 can (11 oz.) mandarin oranges, drained

1/4 cup cold water

1/4 cup fat free milk

1/4 tsp. ground ginger

3 Tbsp. cornstarch

1. Stir the first 10 ingredients (chicken broth through no sodium salt) together in a 4-5 quart crock pot. Then cut up the chicken into 3x3 inch square chunks. Mix the chicken and mushrooms into the pot. Cover and cook on LOW for 5 to 6 hours.

2. About 1 hour before it's done, stir in the green pepper strips and mandarin orange slices.

3. Once it's finished, stir together the last 4 ingredients, water through cornstarch and gradually mix it into the crock pot. When it's thoroughly combined, cover and cook for 15 more minutes until it begins to thicken. Serve and enjoy.

Yield: 8 Servings

Orange Mandarin Chicken - Crock Pot (Slow Cooker) 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Make sure to freeze them in freezer safe containers.

Microwave for approximately 4-6 minutes, keeping the container open just a little to allow steam to escape.

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