Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

I found this on a Facebook page. I have not tried this, just posting for safe keeping.

Ingredients Nutrition

Directions

  1. Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. 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. Makes approximately 4 servings.
  2. Notes: I like to use about 3 teaspoons fresh ginger, finely minced, but if you don't have fresh, use the ground. If you don't like ginger, leave it out. Thicken up the sauce with a cornstarch mixture (2 Tbsp water + 1 Tbsp cornstarch); mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute). I like to make some stir fry Chinese veggies to go with this. I use baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.