Orange-thyme crock pot chicken

This is the last recipe from the Saving Dinner book. This one I didn't change up too much. Just added a bit more thyme, oj, and chicken. Very simple recipe. The flavor was great, but unfortunately, it wasn't great because my crock pot cooks things too fast, and the chicken turned out too dry. Trying to remedy that problem.

Ingredients

• 6 oz can frozen orange juice concentrate, thawed. (I could only find the 12 oz and used about 1/2 at the beginning, but added another tablespoon or 2 to the sauce.)
• 1 teaspoon thyme
• dash ground nutmeg
• dash garlic powder
• 6 boneless, skinless chicken breast halves
• 1/4 cup water
• 2 Tablespoons cornstarch

Directions

Combine thawed orange juice concentrate in a blow with thyme, nutmeg, and garlic powder. Dip each piece of chicken into the orange juice to coat completely. Place in crockpot. Pour remaining orange juice mix over the chicken.
Cook on low 6-7 hours or high for 4 hours.
When chicken is done, remove and keep warm. Pour the sauce that remains in the crockpot into a saucepan. (I strained mine so I wouldn't have chicken lumps in mine.) Mix cornstarch and water well and stir into the juice in pan. I tasted the sauce and thought it needed more orange flavor so I added another 2 tablespoons of orange juice concentrate. Cook over medium heat, stirring constantly until thick and bubbly. Serve sauce over chicken.

I served this over brown rice and made a simple salad that was just spinach with craisins and pecans thrown on top.