Combine thawed orange juice concentrate in bowl
along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes.
Dip pieces into the orange juice to coat completely.
Place in slow cooker/Crock Pot. Pour the remaining
orange juice mixture over the chicken. Cover and cook
on low for 7-9 hours, or cook on high for 4 hours.
When chicken is done, remove to serving platter. Pour
remaining sauce into a saucepan. Mix the cornstarch
and water and stir into the juice in pan. Cook over
medium heat, stirring constantly, until thick and bubbly.
Serve sauce over chicken.