3 pounds broiler/fryer chicken - (to 3 1/2 lbs) -- skinned, cut up
2 cups water
1 cup ketchup
1/4 cup brown sugar - (packed)
1/4 cup soy sauce
1/4 cup orange juice concentrate
2 teaspoons ground mustard
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 teaspoon ground ginger
1 teaspoon garlic salt
3 tablespoons cornstarch
1/2 cup cold water
1 can mandarin oranges - (11 oz) -- drained
1/2 cup whole pitted ripe olives
2 tablespoons chopped green pepper
Hot cooked rice

Place chicken in a large resealable plastic bag or glass dish. In a bowl combine water, ketchup, sugar, soy sauce, orange juice concentrate, mustard, salt, pepper, ginger and garlic salt. Pour half over the chicken.

Cover chicken and remaining mariade; refrigerate for 8 hours or overnight. Drain chicken, discarding marinade. Place chicken in a slow cooker; add reserved marinade. Cover and cook on LOW for 7 to 8 hours. Combine cornstarch and water until smooth; stir into the chicken mixture.

Add oranges, olives and green pepper. Cover and cook on HIGH 30 to 45 minutes or until thickened. Serve over rice.

This recipe yields 4 servings.