SLOW-COOKED ORANGE CHICKEN

1 broiler-fryer chicken (3 pounds), cut up and skin removed
3 cups orange juice
1 cup chopped celery
1 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
4 teaspoons dried minced onion
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional

Combine the first nine ingredients in a slow cooker. Cover and cook on low for 4 hours or until meat juices run clear. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30-45 minutes or until thickened. Serve over rice if desired.

Yield: 4 servings.