4 pound Chicken -- breasts and thighs
1/4 pound Mushrooms, sliced
2 tablespoons Margarine or butter
1 (11 oz) mandarin orange sections, drained
1/2 medium bell pepper, sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water

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.