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Place chicken in a
large resealable plastic bag or glass dish. In a bowl,
combine water, ketchup,
brown sugar, soy sauce, orange juice concentrate,
mustard, salt, pepper, ginger
and garlic powder. Pour half over the chicken.
Cover chicken and remaining
marinade; 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 7-8 hours. Combine cornstarch
and cold water until smooth;
stir into the chicken mixture. Add oranges,
olives and green pepper.
Cover and cook on high for 30-45 minutes or until
thickened. Serve over rice.
