Easy Crockpot Mandarin Chicken is just what it says Easy! I have been seeing this recipe circling around on Pinterest and knew I had to give it a try. I did make a few changes to our liking. It will definitely be making a regular appearance on our menu rotations.
I love the ingredients in this recipe and added a few of my own. I added onions and bell pepper to give it additional color and taste.
You could add mandarin oranges or pineapple, but we prefer it with just the vegetables. Either way the flavors explode in your mouth, and you can't stop eating it.
I also love the fact that I can make it in a crockpot. I have always cooked most anything in the summer so using the crockpot for me is more out of convenience than anything.
The one thing that I most favor about using a crockpot is you don't have to watch the stove when you cook. You can go about doing other things while your meal is simmering away.
Yes, the crockpot is a real plus with this dish.
Easy Crockpot Mandarin Chicken
Adapted from: The Frugal Girls
4 lbs. frozen chicken tenders
1 teaspoon salt
1 teaspoon coarse black pepper
18 oz. pineapple preserves
20.5 oz. bottle Panda Express Mandarin Sauce
2 onions, cut into large chunks
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
15 oz can pineapple chunks, (optional)
3 cups prepared rice (white, brown or rice noodles)
Place chicken into bowl of crockpot. Salt and pepper and cover. Cook on high for 3 hours. Remove chicken and discard juice.
Cut chicken in to large bite size pieces. Return chicken to the crockpot. Add pineapple preserves and mandarin sauce. Stir well. Add onions and bell peppers.
Stir until all is coated with the sauce mixture. Cover and cook for 3 hours on low.
Serve over rice.