Crock Pot Mandarin Chicken Legs

And here is another Crock Pot meal. This time with chicken, mainly because I had some in my freezer.
They asked for molasses in the original recipe, but I've never seen that in german stores and I don't know with what to substitute it. So I just left it out. I liked it.

I really need some more different dishes. I think I already used this plate in four other pictures.

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Crock Pot Mandarin Chicken Legs

Chicken Legs

4 chicken leg quarters
3 red bell peppers
1/2 cup vegetable broth
1/2 cup orange juice
1/2 cup ketchup
2 tbsp soy sauce
1 tbsp mustard
1/4 tsp salt
1/4 tsp garlic powder

1. Skin the chicken leg quarters.
2. Spread the legs at the bottom of the pot.
3. Wash and dry the bell peppers.
4. Cut off the top of the peppers and clean them out. Quarter the bell peppers and cut the pieces into stripes afterwards.
5. Evenly spread the peppers over the chicken.
6. Mix the broth, the juice, the ketchup, the soy sauce, the mustard, salt and garlic powder together.
7. Pour the mixture over the chicken.
8. Cook everything on LOW for 6 hours.

Sauce

1 cup juice from the chicken legs
2 tbsp cornstarch
ca. 330 g mandarins, drip-off weight
1 tbsp mandarin juice
1 cup peas, frozen
2 scallions

1. Wash and dry the scallions.
2. Cut them into rings and put them aside for later.
3. Drain the mandarins. Reserve 1 tbsp of the juice.
4. Take the chicken and the peppers out of the pot and measure out 1 cup of the juice
5. Bring the juice to a boil.
6. Mix the mandarin juice with the cornstarch. Stir it into the boiling juice.
7. Add the peas and the scallions and stir everything.
8. Let the sauce boil for about 3 minutes, so it can thicken.
9. When the sauce is ready add the mandarins and mix everything together.

Serve the chicken, the bell peppers and the sauce with pasta or rice.

Bon appétit!!