Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
500g ( 1 lb. ) frozen oriental vegetable mix
1kg ( about 2 lbs. )skinned and boned chicken, cubed
1/2 cup chicken stock
2 tablespoons each: teriyaki sauce, orange marmalade
1/4 cup orange juice
1 tablespoon each: brown sugar, grated root ginger
chopped parsley to garnish
Pour the vegetables into the base of the slow cooker. Top with the chicken.
Combine the remaining ingredients except the parsley and pour over the chicken. Cover and cook on low for 4-5 hours.
The juices may be thickened with a paste of 2 tablespoons each of cornflour and water. Great served over a kumara mash or brown rice. Garnish with the parsley.