As I was making this in my 4-quart slow cooker, I was thinking, "There is not nearly enough food in here, it is going to burn". And sure enough, the chicken got a little bit tough, so much so that Chuck asked "What kind of meat is this?" To properly cook food in a slow cooker, it should be one-half to two-thirds full or else the food will dry out and burn. So if you are going to make this I would suggest doubling or even tripling this recipe for a 4-quart slow cooker and the meat should turn out just right. I liked the flavor of this but if you don't like a strong orange taste, just decrease the amount of orange juice concentrate.
As you can see, I served this over brown rice and mixed it with some steamed broccoli. I didn't change anything from where I found this on Sweet Tea in Texas so here is the link: