The recipe reads:
Place 8-10 pieces of dark meat in the slow cooker. I removed the skins.
Add 1 c of strips of green and red peppers. I sliced them thin because I'm not a big fan of the pepper... but it turned out great because the pieces disintegrated.
Here's a tip I learned from watching Simply Ming, on late night PBS...
Cut around the pepper and leave the seed in a core. It's easier to clean up the mess.
Combine: 1/2 c chicken broth, 1/2 c orange juice, 1/2 c ketchup, 2 T soy sauce, 1T light molasses, 1 T prepared mustard (I suppose this is opposed to mustard seed or dried mustard) 1/2 t garlic salt. I used more chopped garlic, and should have added more salt.
Pour over the chicken, cover and cook on low for 6-7 hours.
I didn't realize the musical was 3 hours long... here's what I found when I got home.
Remove chicken and vegetables and keep warm.
Measure 1 c of cooking sauce. I measured more... and I strained it.
Put in saucepan and bring to a boil.
Drain 11 oz mandarin oranges and dilute 2 t cornstarch into 1 T reserved juice. I added more of each of these since I was using more of the cooking sauce.
To make sure it diluted well, I used a small container with a lid, and shook the liquid/cornstarch until it dissolved.
Add to boiling sauce in pan.
Cook, stirring for 2-3 minutes until sauce thickens. Stir in oranges. The orange pieces broke apart in the sauce. It was nice, but I might use a marmalade next time for a stronger flavor.
Arrange chicken pieces on a platter of cooked rice. The rice didn't turn out so good... cheap rice. Pour sauce over chicken and top with sliced green onions