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Slow-cooked mandarin chicken on a white plate garnished with green onions and sesame seeds in a rich sauce

Slow-Cooked Mandarin Chicken

This slow-cooked mandarin chicken is a delectable fusion of sweet and tangy flavors, featuring tender chicken immersed in a citrus-infused sauce. Perfect for an easy mandarin chicken recipe, it offers a stress-free way to impress your guests with minimal effort. Serve it over hot rice for a satisfying quick Asian chicken dinner.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 servings
Calories 396 kcal

Ingredients
  

  • 1-1/2 cups water
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup thawed orange juice concentrate
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds) cut up and skin removed
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/4 cup chopped green pepper
  • 1/2 cup pitted ripe olives (optional)
  • Hot cooked rice (for serving)

Instructions
 

  • In a large bowl, whisk together the water, ketchup, brown sugar, orange juice concentrate, soy sauce, mustard, salt, garlic powder, ginger, and pepper until smooth.
  • Pour half the marinade into another large bowl or dish. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 8 hours or overnight for maximum flavor.
  • Store the remaining marinade separately in the refrigerator.
  • Discard the used marinade from the chicken. Place the chicken pieces into a 4 or 5-quart slow cooker, then pour the reserved marinade over the top.
  • Cook on low for 7-8 hours, until the chicken is fully cooked (juices should run clear when pierced).
  • Remove the chicken from the slow cooker and transfer to a serving platter, keeping it warm.
  • Skim the fat from the cooking juices in the slow cooker and transfer the liquid to a small saucepan. Bring the sauce to a boil on medium heat.
  • In a small bowl, mix the cornstarch with cold water until smooth. Gradually whisk this mixture into the boiling sauce.
  • Continue cooking the sauce, stirring constantly, for about 2 minutes or until thickened.
  • Add the drained mandarin oranges, green pepper, and olives (if using) to the sauce and stir until combined.
  • Spoon the sauce over the chicken and serve with hot cooked rice for a complete meal.