Kraft Food's quarterly recipe magazine becomes my 2nd bible every time a new one comes in the mail. I highly recommend it. But then, you'd have most of my best recipes.... ;) This is a combination of two of their recipes. I adjusted it for the crock pot, but kinda over cooked parts of the chicken. In order to avoid that, flip your chicken every couple of hours.
1 can (11 oz) mandarin oranges
1/4 C orange juice
1/8 C orange juice concentrate
1/4 C Asian toasted sesame dressing
2 tbsp soy sauce
2 tbsp sugar
1/2 tsp crushed red pepper
1 lb boneless skinless chicken thighs or breasts
1 tbsp ginger or minced gingerroot
1 clove garlic, minced
1 large red bell pepper, cut into bite sized pieces
Crock pot version:
Place chicken in a large crock pot. Add red bell peppers. Mix remaining ingredients except oranges in a separate bowl and slowly add to the crock pot. Cook on low for 6-8 hours, turning the chicken every couple of hours. Add oranges for last 30 minutes of cook time. Serve over rice with stir fry vegetables.
Mix orange juice concentrate, dressing, soy sauce, sugar and crushed pepper. Cut chicken into bite size pieces and cook in a skillet on high heat for 5-6 minutes or until done, stirring frequently. Add ginger and garlic; cook and stir on medium- high heat 2 minutes. Add red peppers; cook 2 minutes or until crisp-tender, stirring frequently. Transfer to a bowl; cover to keep warm.
Add dressing mixture to skillet; cook and stir 1-2 minutes or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 minutes or until heated through. Stir in oranges; spoon onto platter. Serve over rice with stir fry vegetables.