Crockpot: Orange Chicken

My husband loves almost every recipe that I make. He loves them so much that recently he has began getting upset after a particularly good meal because he doesn't know when he is going to have it again. :-D So I've decided that now at least once a month I will cook something old in with all the new. This month, however, I decided that I wanted to do a whole month of recipes we've ate before... but I just couldn't take it so I did add in 3 new ones. So, you will get a couple of recipes that I have posted about before refreshed in your memory, as well as pictures to go along with them to entice you to try them.
I have been making this dish for about a year and a half now. It is really easy and one of the reasons I like it so much is it is done in the crockpot. This is also a low-cal recipe which makes it extra nice. It's a fantastic dish, so you should definitely give it a try. This dish is from Fix It and Forget It Lightly by Phyllis Pelman Good. I use my rice cooker to make rice while I am mixing up the mandarin sauce so it all goes together so nicely.

ORANGE CHICKEN LEG QUARTERS
170 calories per serving.

4 chicken drumsticks, skin removed*
4 chicken thighs, skin removed
1 c. strips of green and red bell peppers (I just use green)
1/2 c. chicken broth
1/2 c. prepared orange juice
1/2 c. ketchup
2 T. soy sauce
1 T. molasses
1 T. prepared mustard
1/2 t. garlic salt
11-oz can mandarin oranges
2 t. cornstarch
1 c. frozen peas
2 green onions, sliced

1. Place chicken in slow cooker. Top with pepper strips.
2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, and garlic salt. Pour over chicken.
3. Cover. Cook on low 5-6 hours.
4. Remove chicken and vegetables from slow cooker into a ovensafe pan. Heat broiler to high and broil for 4 minutes. Keep warm. (The broiling part is optional, Emi and I just like our chicken's outside to be a bit crispy.)
5. Measure out 1 cup of cooking sauce. Put in saucepan and bring to boil.
6. Drain oranges, reserving 1 Tbsp. juice. Stir cornstarch into reserved juice. Add to boiling sauce in pan.
7. Add peas to sauce and cook, stirring 2-3 minutes until sauce thickens and peas are warm. Stir in oranges.
8. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo mein noodles. Pour orange sauce over chicken and rice or noodles. Top with sliced green onions.