Sounds very sweet to me.... but I would definitely try it.

I'm not a huge fan of the slow-cooker. I used to use it more when I worked full time (it was wonderful to come home and have the meal ready).

I would not be concerned at all about cooking chicken on low in the crock-pot. I've done it many times with no thought at all about safety issues (maybe that's called stupidity!!!... but that would certainly not be a concern for me).

I'll be interested to hear what others have to say..... and if you end up making it, please post your results!

I would never cook chicken for 6-8 hours. You will have mush.

I think ingredients sound good, if sweet. It will be a better dish if you brown the meat in a bit of oil and then bake the chicken pieces in the ginger, o.j., etc until tender. And then make the sauce etc. But don't boil it. bring it to a gentle simmer and stir the entire time. And make a slurry with your cornstarch and bit more orange juice before you add it to the hot liquid.

Ingredients: okay. Method: questionable.

I'd probably cut the OJ by half and add in more later, if you want, after tasting it. It also sounds way too sweet for me. Try 1.2 OJ and 1/2 dry white wine. Or try fresh OJ and add at least one orange's worth of zest.

Also, you don't need to grease a crock pot!

Thanks everyone! I like sweet meat so I will be fine with it. However, do you think I should cut the chicken up into little chunks or leave it in whole fillets?

Whole filet's since it's being crockpotted..

Frankly I think it sounds awful....mushy, over cooked and way WAAAAY too sweet.
6 oz frozen OJ concentrate?? That would be equal to 24 oz of OJ.
And the mere thought of putting 3 pounds of raw chicken in a crock pot makes me think food poisioning....but likely there is enough sugar in the OJ to prevent much spoilage.
Why not toss the chicken with a little flour and brown the chicken in a bit of butter and then put the browned meat and the grated rind and juice of an orange along with about a cup of chicken broth, the fresh grated ginger and the white part of about 6 green onions into a dutch oven and put it into the oven at 326 for an hour and a half.
Drain the mandarine oranges, save the juice and make a slurry with the juice and the cornstarch....slowly stir into the juice in the chicken, and bring to a simmer, add the mandarine oranges, coconut and garnish with the coconut.

Oh, Linda, that sounds good!

I can't wait to see what you come up with. I wouldn't crockpot it because I mostly have boned, skinned breasts in the freezer and they cook fast, but it sounds interesting. I'm wondering about incorporating some coconut milk maybe reduced a bit. Less orange, more coconut...hmmmmm...

Sounds terrible to me. I'm thinking you need to use dark meat.

I think I'll follow Lindac's advice. It's a pretty awful recipe even if the end result is tolerable because it lacks important details (like the kind of chicken to use and whether or not to cut it up). I knew Lindac would be horrified when she saw the recipe!

Thanks everyone. I'll report back with with whatever I decide to do. I'm a little scared to enter the kitchen today... I made peanut butter cookies yesterday and TOTALLY forgot to add the peanut butter until the 2nd batch! I kept wondering why the dough was so gooey that I couldn't criss cross it! Dear me!

I do chicken quite often in the crockpot and it usually turns out good. But dark meat is definately recommended, although I do chicken pieces, including breasts, successfully. Thighs are the most highly recommended. But chicken is not a "leave it in all day while you're at work" kind of meat to make in a crockpot, it cooks too quickly. Leave it in all afternoon on a weekend and have for dinner--yes. You need to brown it first for best results. And yes, bone in for the crockpot. 5-6 hours on low TOPS. Six is really too many. There have been some posts about doing boneless chicken breasts and other boneless cuts in the crockpot, but I don't know much about that, since I cannot afford those cuts. Really not necessary to do those kinds of cuts in a crockpot, seems to me, since the chief advantage they have is their easy, quick prep. time.

You don't want too much liquid in your chicken or it just stews, (unless it is actually chicken STEW you are making, lol). I do a sweet and sour moroccan chicken in the crockpot and it turns out yummy. I drain the fat from the remaining juices/sauce in the crockpot and thicken it with a little cornstarch for a smooth thick flavorful sauce.

I agree, L, I do chicken in the crockpot, but certainly not for 6 hours, that WOULD be mush, especially boneless pieces of chicken breast.

San has a recipe that takes frozen lemonade concentrate and chicken in the crockpot and she loved it. I've tried it and I like it too, although I was somewhat skeptical. Ashley makes it often, so it might not be as bad as you think.

I would, however, brown the chicken first, I'd use thighs instead of breasts and I'd taste the sauce before I added any brown sugar.

LindaC's version sounds good, but it would take two hours of me being at home cooking chicken, which would totally negate the ability to cook dinner while I'm at work. Even if I run home on lunch, it has to be untended for a minimum of four hours....

Annie

Lpink.... I'd love you're recipe for the sweet and sour moroccan chicken if you don't mind!