Name: Crockpot Orange Chicken
Yield: 7
Ingredients: 2 large carrots, peeled and sliced about 1/2-inch thick; 2 large red or green bell peppers, cut into 1/2-inch chunks; 3 cloves garlic, finely minced; 4 boneless skinless chicken breasts; 2 tsp. ground ginger; 1 tsp. salt; 1/2 tsp. pepper; 8 ounces orange juice concentrate; 2 cups Mandarin orange segments or fresh orange segments; 2 Green onions, chopped; hot cooked rice

Nutrition

Per 100 g of prepared food

Protein: 8.6 g
Fat: 1.4 g
Carbohydrates: 13.7 g
Calories: 105.1 kcal
Total dish weight: 1850 g
Approximate servings: 7

Estimated at 250 g per serving.

Ingredients

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on Low 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Tip

Sear chicken breasts in a hot pan before slow cooking for deeper, savory flavor.