Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

6 ounces orange juice, frozen concentrate-thawed
3 chicken breasts, split
1/2 tsp marjoram
1 dash ground nutmeg
1 dash garlic powder (optional)
1/4 cup water
2 Tbsp cornstarch
Combine thawed orange juice concentrate (not regular orange juice) in
bowl along with the marjoram, garlic powder and nutmeg. Split the
chicken breasts to make 6 serving sizes. Dip pieces into the orange
juice to coat completely. Place in slow cooker/Crock Pot. Pour the
remaining orange juice mixture over the chicken. Cover and cook on
low for 7-9 hours, or cook on high for 4 hours if you wish. Precise
cooking time is not important in slow cooker/Crock Pot cooking. When
chicken is done, remove to serving platter. Pour the sauce that
remains into a saucepan. Mix the cornstarch and water and stir into
the juice in pan. Cook over medium heat, stirring constantly, until thick
and bubbly. Serve the sauce over the chicken.

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