Asian Chicken Legs (Crockpot)
4 chicken drumsticks and 4 thighs (2-1/4 lbs), skin removed
1 (15-oz) can whole baby corn, drained, each ear cut in half
1 (8-oz) can sliced water chestnuts, drained
1 medium red bell pepper, quartered, and cut in strips
3/4 cup bottled stir-fry sauce, preferably Korean style
1/2 cup chopped onion
4 strips fresh orange peel (about 3- by 1-inch each)
1 tsp fresh ginger
Sliced scallions, for garnish, optional
Chopped unsalted roasted cashews, for garnish, optional
Mix all ingredients, except scallions and cashews, in a 3-quart or larger slow-cooker/crockpot. Cover and cook on High for 4 hours or on Low for 7 to 9 hours or until chicken is tender.
Remove orange peel. Carefully lift chicken onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews if desired.