Crock Pot Orange Chicken

• 1 broiler-fryer chicken, cut-up (about 3 pds)
• 3 cups good-quality orange juice
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 (4 -8 ounce) can mushroom stems and pieces, drained
• 1 tablespoon dried onion flakes
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
• salt and pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

1. In a slow cooker, combine the first 8 ingredients.
2. Cover, and cook on low for 4 hours, or until the chicken juices run clear.
3. Combine the cornstarch and water until smooth; stir into the cooking juices in the slow cooker.
4. Cover, and cook on high for 30-45 minutes, or until thickened.
5. Serve over rice if desired.

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

Taken from www.food.com/recipe/crock-pot-orange-chicken-78570 (may not work)