Slow Cooker Orange Chicken with Long Noodles

• 8 large boneless skinless chicken breasts cut into bite sized pieces
• 2 large green and/or red bell peppers seeded and cut into strips
• 3/4 cup chicken broth
• 3/4 cup orange juice
• ½ cup tomato paste
• ¼ cup honey
• 3 Tbsp light soy sauce
• 1 Tbsp mustard powdered
• 2 garlic cloves, minced
• two 11 oz cans of mandarin oranges, drained (reserve 2 Tbsp of the juice)
• 2 teaspoons of cornstarch
• 1 1/2 cup frozen peas
• 3 scallions sliced, white and light green parts only

1. In a medium sized bowl, whisk together the broth, juice, tomato paste, honey, soy sauce, mustard powder and garlic.
2. Place the pepper strips on the bottom of the slow cooker. Top with the chicken pieces. Pour the liquid mixture over the top. Cover the slow cooker and cook on low for 7 - 9 hours.
3. Before you make the sauce, cook long noodles as per the instructions on the package.
4. Remove the chicken and vegetables from the slow cooker and keep warm.
5. Measure out 1 cup of the cooking sauce and put it in a saucepan over medium high heat and bring to a boil.
6. Stir cornstarch into 1 Tbsp of the reserved mandarin juice and stir into the boiling sauce. Add the peas to the sauce and cook, stirring, for 2 - 3 minutes until the sauce thickens and the peas are warm. Stir in the oranges.
7. On a large platter, place the cooked long noodles. Top with the chicken and the pepper strips and pour the orange sauce over the top.