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Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture. Sprinkle each breast with salt and pepper; then place in slow cooker. Pour remaining orange sauce over breasts. Cover and cook on low 6 1/2-8 1/2 hours, or on high 3 1/2-4 1/2 hours, or until chicken is tender but not dry. Half an hour before serving, remove chicken breasts from slow cooker and keep warm on a platter. Mix water and cornstarch together in a small bowl until smooth. Turn slow cooker to high. Stir cornstarch water into liquid in slow cooker. Place cover slightly ajar on slow cooker. Cook until sauce is thickened and bubbly, about 15-20 minutes. Serve sauce over chicken
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