1
broiler/fryer chicken, 3 to 3-1/2 pounds - cut up and skin removed
2
cups water
1
cup ketchup
1/4
cup packed brown sugar
1/4
cup low sodium soy sauce
1/4
cup frozen orange juice concentrate
2
teaspoons ground mustard
2
teaspoons salt
1
teaspoon pepper
1
teaspoon ground ginger
1
teaspoon garlic powder
3
tablespoons cornstarch
1/2
cup cold water
11
ounces mandarin oranges -- drained
1/2
cup whole pitted ripe olives
2
tablespoons chopped green pepper
hot
cooked rice
Place
chicken in a large resealable plastic bag or glass dish. In a bowl,
combine
water, ketchup, brown sugar, soy sauce, orange juice concentrate,
mustard,
salt, pepper, ginger and garlic powder. Pour half over the chicken.
Cover
chicken and remaining marinade; refrigerate for 8 hours or overnight.
Drain
chicken, discarding marinade. Place chicken in a slow cooker; add
reserved
marinade. Cover and cook on low for 7-8 hours. Combine cornstarch
and
cold water until smooth; stir into the chicken mixture. Add oranges,
olives
and green pepper. Cover and cook on high for 30-45 minutes or until
thickened. Serve over
rice.