All Day Chicken - Lf (Crockpot)

 6 Servings

      2 tb Frozen orange juice
           -concentrate
      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    Cloves garlic; minced
      1 ds Allspice
      2 lb Skinless chicken breast
           -halves
      2 lb Skinless chicken thighs
      1 tb Butter Buds® or olive oil;
           -optional

---------------------------------ADDITIONS---------------------------------
    1/4 lb Mushrooms; sliced
      1 tb Fresh thyme leaves; or herb
           -of choice
           Salt and black pepper
     11 oz (1 can) mandarin orange
           -Sections; optional juice
    1/2 lg Bell Pepper; sliced
           -lengthwise
    1/4 ts Minced ginger; or ground
      3 tb Cornstarch; mixed with
    1/4 c  Cold water; for thickening
    1/4 c  Plain lowfat yogurt;
           -optional

  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.