Slow-Cooked Mandarin Chicken

• 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

1. In a large bowl, combine the water, ketchup, brown sugar, orange juice concentrate, soy sauce, mustard, salt, garlic powder, ginger and pepper. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from chicken. Place chicken in a 4 or 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours or until chicken juices run clear.
3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges, green pepper and olives if desired. Serve with chicken and rice.

water, ketchup, brown sugar, orange juice, soy sauce, ground mustard, salt, garlic, ground ginger, pepper, chicken, cornstarch, cold water, mandarin oranges, green pepper, olives, rice

Taken from www.tasteofhome.com/recipes/slow-cooked-mandarin-chicken/ (may not work)