Orange-Pepper Chicken


4 boneless skinless chicken breasts
3 cups orange juice
1 cup chopped celery
1 can (4 oz.) mushrooms, drained
4 t dried minced onion
1 T minced fresh parsley or 1 t dried parsley
1/4 t pepper

3 T cornstarch
3 T cold water

Combine first 7 ingredients in a 3-qt slow cooker. Cover and cook on low for 4-5 hours or until meat juice run clear.

Combine cornstarch and water until smooth; stir into cooking liquid. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice.

Recipe source: Taste of Home