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Name: All Day Chicken - Lf (Crockpot)
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 2 lb Skinless chicken thighs; 1 tb Butter Buds or olive oil; 1/4 lb Mushrooms sliced; 1 tb Fresh thyme leaves or herb; Salt and black pepper; 1 11-oz can mandarin orange; 1/2 lg Bell Pepper sliced; 1/4 ts ginger Minced or ground; 3 tb Cornstarch mixed with; 1/4 c Cold water for thickening; 1/4 c Plain lowfat yogurt; 2 tb Frozen orange juice; 2 c Chicken Stock; 1 ts Salt; 1/4 ts Pepper; 1/2 c Tomato paste; 2 tb Soy sauce; 2 tb Brown sugar; 2 Garlic minced; 1 ds Allspice; 2 lb Skinless chicken breast

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INGREDIENTS

2 lb Skinless chicken thighs
1 tb Butter Buds ; or olive oil
ADDITIONS
1/4 lb Mushrooms ; sliced
1 tb Fresh thyme leaves ; or herb
Salt and black pepper
1 11-oz can mandarin orange
1/2 lg Bell Pepper ; sliced
1/4 ts ginger ; Minced or ground
3 tb Cornstarch ; mixed with
1/4 c Cold water ; for thickening
1/4 c Plain lowfat yogurt
2 tb Frozen orange juice
2 c Chicken Stock
1 ts Salt
1/4 ts Pepper
1/2 c Tomato paste
2 tb Soy sauce
2 tb Brown sugar
2 Garlic ; minced
1 ds Allspice
2 lb Skinless chicken breast

Servings

INSTRUCTIONS

Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade not fill above an inch from the top of the container. Set the cooker on low and cover. Then, 6 to 8 hours later, turn the cooker to high for 45 to 60 minutes. Add the mushrooms, fresh herb, a few grindings of salt and pepper, mandarin sections with juice (not syrup), if desired, green pepper strips and ginger stir thoroughly and cook for about 5 to 10 minutes. Add the dissolved cornstarch and stir; re-cover, ajar, and simmer for 15 to 30 minutes while preparing the side dishes. Remove from heat and add yogurt to cream the sauce, optional. Serve with vegetable medley and small new potatoes or steamed jasmine rice. Serves 6: 380 cals, 7 g fat (17% cff). *INFO* recipe from All About Food by Ruth Burkhardt http://www.enter.net/~rburk/ Revised by Pat Hanneman. Skin removed from chicken and replaced with butter buds or olive oil for flavor. Fresh ginger replaces ground. Mushroom slices added directly rather than sauted. Add fresh herb to boost flavor: thyme, marjoram, cilantro, parsley, oregano, tarragon, or chives. Yogurt replaces milk as creamer. TIP: To get a thicker sauce, remove chicken to a serving bowl tranfer liquids to a saucepan and thicken on the stove top with more dissolved cornstarch. Recipe by: Ruth Burkhardts Crockpot Archive / rev. Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 04, 1998, converted by MM_Buster v2.0l.

NOTES

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All Day Chicken - Lf (Crockpot)

2 lb Skinless chicken thighs
1 tb Butter Buds or olive oil
 ADDITIONS
1/4 lb Mushrooms sliced
1 tb Fresh thyme leaves or herb
 Salt and black pepper
1 11-oz can mandarin orange
1/2 lg Bell Pepper sliced
1/4 ts ginger Minced or ground
3 tb Cornstarch mixed with
1/4 c Cold water for thickening
1/4 c Plain lowfat yogurt
2 tb Frozen orange juice
2 c Chicken Stock
1 ts Salt
1/4 ts Pepper
1/2 c Tomato paste
2 tb Soy sauce
2 tb Brown sugar
2 Garlic minced
1 ds Allspice
2 lb Skinless chicken breast

Marinade: The night before you plan on slow cooking your dinner, mix  together the marinade ingredients in a container large enough to also hold  the chicken pieces. When marinade is thoroughly mixed, add the chicken,  close container and refrigerate until morning.    In the morning place the chicken in the slow cooker and add marinade not  fill above an inch from the top of the container.    Set the cooker on low and cover. Then, 6 to 8 hours later, turn the cooker  to high for 45 to 60 minutes. Add the mushrooms, fresh herb, a few  grindings of salt and pepper, mandarin sections with juice (not syrup), if  desired, green pepper strips and ginger stir thoroughly and cook for about  5 to 10 minutes. Add the dissolved cornstarch and stir; re-cover, ajar, and  simmer for 15 to 30 minutes while preparing the side dishes. Remove from  heat and add yogurt to cream the sauce, optional. Serve with vegetable  medley and small new potatoes or steamed jasmine rice. Serves 6: 380 cals,        7 g  fat (17% cff).    *INFO* recipe from All About Food by Ruth Burkhardt  http://www.enter.net/~rburk/ Revised by Pat Hanneman. Skin removed from  chicken and replaced with butter buds or olive oil for flavor. Fresh ginger  replaces ground. Mushroom slices added directly rather than sauted. Add  fresh herb to boost flavor: thyme, marjoram, cilantro, parsley, oregano,  tarragon, or chives. Yogurt replaces milk as creamer. TIP: To get a thicker  sauce, remove chicken to a serving bowl tranfer liquids to a saucepan and  thicken on the stove top with more dissolved cornstarch.    Recipe by: Ruth Burkhardts Crockpot Archive / rev.    Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 04, 1998, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (648g)
Recipe Makes: 6

Calories: 562
Calories from Fat: 93 (17%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 2.4g
Cholesterol 216mg		66 %
Sodium 1095mg		38 %
Potassium 1891.2mg		50 %
Total Carbohydrate 43.7g		13 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 39.2g
Protein 72.9g		104 %
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Calories per serving: 562

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