Orange chicken in the crock pot!!

I found this recipe on examiner.com and put it in the crock pot a few seconds ago. Its so freakin cheap and easy I really hope it also turns out tasty. Sorry for the uncooked chicken, which is NEVER appealing, but here is a before picture:

Orange chicken in the crock pot

Ingredients:

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

Directions:

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.

Yield: approximately 4 servings

Recipe Notes:

The original recipe calls for the chicken breast halves to be left whole, but this Examiner has found that you can reduce the chicken from four chicken breast halves (about 2 pounds) to 2 or 3 chicken breast halves if you cut the chicken into 1 to 2-inch cubes. If you cut the chicken into cubes, you'll only need 1 to 1-1/2 pounds of chicken.

Boneless, skinless chicken breast thighs may also be substituted for the chicken breasts, if desired.

Some like to use about 3 tsp. 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 slurry (2 Tbsp. water + 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute).

You can also make some stir fry Chinese veggies to go with this. Like baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.