Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Frozen Orange Juice
   2      cups          Chicken stock
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  cup           Tomato paste
   2      tablespoons   Soy sauce
   2      tablespoons   Brown sugar
   2      cloves        garlic -- minced
   1      dash          Allspice
                        ******
   4      pounds        Chicken -- breasts and thighs
     1/4  pound         Mushrooms -- sliced
   2      tablespoons   Margarine or butter
   1      11 ounces ca  mandarin orange Sections -- drained
     1/2  medium        bell Pepper -- sliced lengthwise
     1/4  teaspoon      Ground ginger
   3      tablespoons   Cornstarch
     1/4  cup           Cold milk
     1/4  cup           Cold water

Preparation:

Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute thesliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.