6 ounce can frozen orange juice concentrate
1/2 teaspoon dried marjoram leaves
1/8 teaspoon ground nutmeg
2 garlic cloves, minced
1 onion, chopped
6 boneless skinless chicken breasts
3 Granny smith apples, cored and sliced
salt and pepper to taste
1 tablespoons cornstarch
In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions. Pour any remaining orange juice mixture over the chicken. Cover and cook on low for 6 hours until chicken is almost cooked. Add apples and cook 40-50 minutes longer on low until apples are tender and chicken is thoroughly cooked.
Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cover and cook on high heat, stirring occasionally, until sauce is thick and bubbly, 10-15 minutes. Serve the sauce over the chicken and apples.