Sunday Crock Pot Orange Chicken
Serves 6
Published in: San Angelo (TX) Standard-Times
6chicken breasts
1 teaspoons ginger
1 teaspoons salt
1/4 teaspoons pepper
1 can frozen concentrated orange juice 8-ounce
1 cup shredded coconut -- lightly toasted
2 cup orange segments or canned Mandarin oranges
2 green onion stalks -- chopped (optional)
Place chicken, ginger, salt, pepper and frozen orange juice in a
slow-cooking crockery pot and cook on low 7-8 hours. Serve chicken over
hot rice. Top with toasted coconut, orange segments and green onions.
Serves 4-6.
Exported from A Cook's Books -- Recipe management for Macintosh
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