Place carrots, bell peppers, garlic, chicken, ginger, salt, pepper and frozen orange juice into Crock Pot. Cover and cook on LOW 4 to 6 hours.
Remove the chicken from the Crock Pot and cut into bite size pieces. Return chicken to the pot to absorb the delicious sauce.
Serve over hot cooked rice. Top with Mandarin orange segments and green onions. Serve extra sauce in a gravy boat, if desired.
Cook's Note: Thicken up the sauce, if desired, with a cornstarch slurry. Combine 2 T. water and 1 T. cornstarch; stir until cornstarch is completely dissolved. Stir mixture into the sauce and let sit for a couple of minutes.