dinner · lunch · Unspecified
Amazing Slow Cooker Orange Chicken
A main dish centered on vegetable shortening, all-purpose flour, condensed cream of chicken soup, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 tablespoon 2 tablespoons vegetable shortening
- 1 cup 1/4 cup all-purpose flour
- 1 item 1 (10.75 ounce) can condensed cream of chicken soup
- 1 teaspoon 1/2 teaspoon seasoned salt
- 1 teaspoon 1/4 teaspoon pepper
- 1 teaspoon 1/4 teaspoon salt
- 1 cup 1/2 cup chicken broth
- 2 teaspoon 2 teaspoons brown sugar
- 1 cup 1/3 cup frozen orange juice concentrate
Equipment
Large skillet
How to make it
- 1
Measure and prepare vegetable shortening, all-purpose flour, condensed cream of chicken soup, seasoned salt, pepper, salt, chicken broth, brown sugar, and orange juice concentrate as listed.
- 2
Cook pepper first until fragrant and softened, then add vegetable shortening, and chicken broth.
- 3
Stir in all-purpose flour, seasoned salt, salt, and brown sugar and condensed cream of chicken soup, and orange juice concentrate; cook using the technique indicated by the title until tender and evenly combined.
- 4
Taste, adjust the seasoning, and serve at the intended temperature.
- 5
Cook poultry until the thickest portion reaches 165°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: egg-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains milk and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
