Rinse chicken and pat dry with paper towels. Place the chicken in the Crock pot and top with water chestnuts. In a small bowl, combine the orange juice, orange peel, soy sauce, ginger, and garlic. Pour over the chicken. Cover and cook on low about 4 hours or until chicken is tender. Remove the chicken and water chestnuts and keep warm. Dissolve the cornstarch in the water and stir into the cooking juices in the crock pot. Cover and cook on high, stirring occasionally for 10 to 15 min. until slightly thickened. Spoon the sauce over the chicken.
