Slow-Cooked Orange Chicken

• 1 broiler/fryer chicken (3 pounds), cut up and skin removed
• 3 cups orange juice
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 can (4 ounces) mushroom stems and pieces, drained
• 4 teaspoons dried minced onion
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Hot cooked rice, optional
• Additional minced fresh parsley, optional

1. In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 4-5 hours or until chicken juices run clear.
2. Combine cornstarch and water until smooth; gradually stir into cooking liquid. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice and sprinkle with parsley if desired.

chicken, orange juice, celery, green pepper, mushroom stems, onion, parsley, salt, pepper, cornstarch, cold water, rice, fresh parsley

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