Marinade:
2 tbsp frozen orange juice
2 cups chicken stock
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice

The night before you plan on slow cooking your dinner, mix together the
marinade ingredients in a large, closable container large enough to also hold
the chicken pieces. When marinade is thoroughly mixed, add the chicken, close
container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to
about an inch from the top of the container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later, saute the
sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan
juices), mandarin sections, green pepper and ginger into the slow cooker and
stir thoroughly. Mix together the cornstarch, milk and cold water, then
gradually add into the slow cooker while stirring until the entire mixture
thickens a bit.