You can use instant rice, brown rice or for the ultimate convenience, use a package of precooked rice to serve with this chicken.
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2 tablespoons Land O Lakes® Butter
12 chicken drumsticks, skinned
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup orange marmalade
1/4 cup chicken broth
2 tablespoons cornstarch
2 tablespoons water
1 (11-ounce) can mandarin orange segments, drained
3 cups hot cooked rice
1 tablespoon sliced green onion
Melt butter in 12-inch skillet until sizzling; add chicken drumsticks. Sprinkle with salt and pepper. Cook over medium-high heat, turning once, 4-5 minutes or until chicken is browned.
Place chicken into 3 1/2- to 4-quart slow cooker. Combine orange marmalade and chicken broth in small bowl. Pour over chicken. Cover; cook on High heat setting 2-3 hours or on Low heat setting 6-7 hours, or until chicken is tender.
Remove chicken to serving platter; cover to keep warm. Strain juices into 1-quart saucepan. Combine cornstarch and water in small bowl; stir into juices. Cook over medium-high heat, stirring constantly, 4-5 minutes or until mixture is thickened. Stir in orange segments. Serve chicken with hot rice and orange sauce. Sprinkle with green onion.
Removing the skin from drumsticks decreases the amount of fat in this dish. Grasp skin with a paper towel and pull skin from meat. Discard skin and paper towel.
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I haven't made this recipe yet, but there's a discrepancy in the times - at the top it says total time: 2:25 so since prep time is 15 min. I would cook for only 2 hours and 5 min. not 3 and not cook on low for 6-7 hours at all - the chicken is already halfway cooked after the browning.
Patricia, the times are listed based on the lowest amount of time listed. We have tested this recipe on both high and Low slow cooker settings and is how we determined the times.
This sounds like a good one! I will try it this weekend.