tablespoons frozen orange juice concentrate, thawed
tablespoons soy sauce
tabelspoons hoisin sauce
slices ginger, about 1/4 inch thick each
cloves garlic, pressed or minced
tablespoon sesame oil
teaspoons cold water
tablespoons sliced scallions, for garnish
In large zippered-top plastic bag, combine orange juice concentrate, honey, soy sauce, hoisin sauce, ginger, garlic and sesame oil. Put chicken pieces in the bag 1 at a time, seal, and gently turn to coat with sauce. Transfer coated chicken to ceramic insert of a slow cooker. Pour remaining sauce from bag over chicken.
Cover and cook on low until chicken is tender and cooked through, about 5 hours.
Transfer chicken to platter. Strain sauce through a fine-mesh strainer into a small saucepan. In a cup or small bowl, stir together the cornstarch and cold water.
Bring sauce to a boil over high heat; add cornstarch mixture, and cook, stirring with whisk, until sauce thickens slightly, about 2 minutes. Pour sauce over chicken. Garnish with scallions.