This is a recipe I got many years ago from a TOH cookbook.
1 (3 lb) chicken, cut-up and skinned
3 cups orange juice
1 cup chopped celery
1 cup chopped green bell pepper
1 can (4-oz) mushroom stems and pieces, drained
4 tsps dried minced onion
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
3 tbsps cornstarch
3 tbsps cold water
Hot rice for 4 servings
In a slow cooker or crock pot, combine the chicken, orange juice, celery, bell pepper, mushrooms, minced onion, parsley flakes, salt, and pepper.
Place cover on cooker and cook on low setting 4 hours or until the chicken juices are clear when pierced with a fork.
Combine the cornstarch and water, stirring with a small whisk until smooth. Stir the mixture into the juices in cooker.
Replace cover on cooker and cook on high for 30 to 45 minutes or until the juices are thickened.
Serve over rice.