CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-12-16
Serves: 3-4
Prep Time: 60m+
Difficulty: easy
Backpacking: No
Ingredients
- Marinade:
- · 2 tablespoons Frozen OJ
- · 2 cups Chicken stock
- · 1 teaspoon Salt
- · 1/4 teaspoon Pepper
- · 1/2 cup Tomato paste
- · 2 tablespoons Soy sauce
- · 2 tablespoons Brown sugar
- · 2 Cloves garlic, minced
- · 1 dash Allspice
- · Remaining ingredients:
- · 4 pounds Chicken, breasts and thighs
- · 1/4 pound Mushrooms, sliced
- · 2 tablespoons Margarine or butter
- · 11 ounces (1 can) mandarin orange sections, drained
- · 1/2 Of a medium-large bell pepper, sliced lengthwise
- · 1/4 teaspoon Ground ginger
- · 3 tablespoons Cornstarch
- · 1/4 cup Cold milk
- · 1/4 cup Cold water
Instructions
Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable 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 up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.
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