Orange Chicken Leg Quarters

4 chicken drumsticks
4 chicken thighs
1 cup strips of green and red bell peppers
1/2 cup canned chicken broth
1/2 cup prepared orange juice
1/2 cup ketchup
2 Tbsp soy sauce
1 Tbsp light molasses
1 Tbsp prepared mustard
1/2 tsp garlic salt
11 oz can Mandarin oranges
2 tsp cornstarch
1 cup frozen peas
2 green onions, sliced

1. Place chicken in slow cooker. Top with pepper strips (I added onions as well).
2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, and garlic salt. Pour over chicken.
3. Cover and cook on low 6-7 hours.
4. Remove chicken and vegetables from slow cooker. Keep warm.
5. Measure out 1 cup of cooking sauce. Put in saucepan and bring to boil.
6. Drain oranges, reserving 1 Tbsp juice. Stir cornstarch into reserved juice. Add to boiling sauce in pan.
7. Add peas to sauce and cook, stirring for 2-3 minutes until sauce thickens and peas are warm. Stir in oranges.
8. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo mein noodles. Pour orange sauce over chicken and rice or noodles. Top with sliced green onions.

Fix-it & Forget-it p. 175