Recipe - All Day Chicken - Lf (Crockpot)

2 tablespoon Frozen orange juice
concentrate
2 cup Chicken stock
1 teaspoon Salt
One fourth teaspoon Pepper
One half cup Tomato paste
2 tablespoon Soy sauce
2 tablespoon Brown sugar
2 Cloves garlic; minced
1 ds Allspice
2 pound Skinless chicken breast
halves
2 pound Skinless chicken thighs
1 tablespoon Butter Buds® or olive oil;
optional

ADDITIONS
One fourth pound Mushrooms; cut or sliced up
1 tablespoon Fresh thyme leaves; or herb
of choice
Salt and black pepper
11 ounce (1 can) mandarin orange
Sections; optional juice
One half lg Bell Pepper; cut or sliced up
lengthwise
One fourth teaspoon Minced ginger; or ground
3 tablespoon Cornstarch; mixed with
One fourth cup Cold water; for thickening
One fourth cup Plain lowfat yogurt;
optional

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; recover, 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
http://www.enter.net/~rburk/ 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 EATLF Digest by kitpath@earthlink.net on Dec 04, 1998, converted
by MM_Buster v2.0l.