Fixings:
2 cups Mandarin orange segments or fresh orange segments
2 great red or green bell peppers, cut into 1/2-inch pieces
2 great carrots, peeled and cut around 1/2-inch thick
4 boneless skinless chicken bosoms
8 ounces orange juice concentrate
3 cloves garlic, finely minced
2 Green onions, chopped
2 tsp. ground ginger
hot cooked rice
1/2 tsp. pepper
1 tsp. salt
System:
Put peppers, carrots, garlic, then the chicken, salt, ginger, frozen orange juice and pepper in Crockpot. Cover and cook on Low 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange sliced and green onions. Serve chicken fluid in sauce vessel, if desired
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