Slow-Cooked Orange Chicken

• 1 (3 lb) chicken, cut up and skin removed
• 3 cups orange juice
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 (4 ounce) can mushroom stems and pieces, drained
• 4 teaspoons dried onion flakes
• 1 tablespoon minced fresh parsley (or 1 t. dried parsley flakes)
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• hot cooked rice
• minced fresh parsley

1. Combine the first nine ingredients in a 3 quart slow cooker.
2. Cover and cook on LOW for 4-5 hours or until chicken juices run clear.
3. Combine cornstarch and water until smooth; stir into cooking liquid.
4. Cover and cook on HIGH for 30-45 minutes or until thickened.
5. Serve with rice and sprinkle with parsley.

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

Taken from www.food.com/recipe/slow-cooked-orange-chicken-477480 (may not work)