INGREDIENTS: 
3 Tbsp. honey
2 Tbsp. soy sauce
1 tsp. finely minced gingerroot
1 4-lb whole roasting chicken
3 minced garlic cloves
1 whole orange, sliced
2 Tbsp. cornstarch
3 Tbsp. orange juice
 
 
DIRECTIONS:
Rinse chicken and drain well. Pat
the chicken with paper towels to dry.
Place garlic and orange slices inside
chicken. 

Spray a 4-6 quart crockpot with nonstick
cooking spray and place chicken inside.
Combine honey, soy sauce and gingerroot
in small bowl and pour over chicken.
Cover crockpot. Cook on LOW for 6-8
hours. The chicken should be fork tender
and thoroughly cooked. 

Remove chicken from crockpot and cover
with foil to keep warm. Mix cornstarch
and orange juice in small saucepan and
add the juices left in the crockpot.
Mix well and cook over medium high heat
until the sauce boils and thickens,
stirring frequently.

Serve chicken with sauce.

YIELD: 6 servings