Lori's Crockpot Glazed Chicken

In a small bowl, combine thawed orange juice concentrate with the marjoram, garlic powder and ground nutmeg. Wash chicken and pat dry; dip pieces into the orange juice mixture to coat completely. Place in slow cooker/Crock Pot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 6 to 8 hours, or until chicken is tender and juices run clear.

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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