Crockpot Orange Chicken

I found this on a Facebook page. I have not tried this, just posting for safe keeping.

• Ready In: 4 hrs 15 mins
• Serves: 4

Ingredients

• 2  large carrots, peeled and sliced about 1/2-inch thick
• 2  large  red peppers or 2  large green bell peppers, cut into 1/2-inch chunks
• 3  garlic cloves, finely minced
• 4  boneless skinless chicken breast halves (about 2 pounds)
• 2  teaspoons ground ginger
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 8  ounces  orange juice concentrate
• 16  ounces mandarin orange segments, undrained (2 cans)
• 2  green onions, chopped (whites and greens)
• 2  cups  hot cooked rice

Directions

1. Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired. Makes approximately 4 servings.
2. Notes: I like to use about 3 teaspoons fresh ginger, finely minced, but if you don't have fresh, use the ground. If you don't like ginger, leave it out. Thicken up the sauce with a cornstarch mixture (2 Tbsp water + 1 Tbsp cornstarch); mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute). I like to make some stir fry Chinese veggies to go with this. I use baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.