2 large carrots, peeled and sliced
3 cloves garlic, finely minced
4 boneless skinless chicken breast halves (about 2 pounds)
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cans Mandarin orange segments, undrained
2 green onions, chopped
2 cups hot cooked rice
1. Put carrots, bell peppers, garlic, chicken, ginger, salt, pepper and frozen orange juice in crock pot.
2. Cover and cook on LOW 4 to 6 hours.
3. Serve chicken on hot cooked rice.
4. Top with orange segments and green onions.
approximately 4 servings
Thicken up the sauce with a little cornstarch (2 Tbsp. water + 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute).