3 1/2 lb Chicken
Salt
Pepper
1/4 ts Ground ginger
1 Clove Garlic; minced
1 c Chicken broth
8 1/2 oz Pineapple; sliced in syrup
4 oz Water chestnuts; drained sli
4 Green onions; diagonally cut
1/4 c Cornstarch
1/4 c Soy sauce
1 tb Vinegar
Sprinkle chicken with salt and pepper. Place in slow cooker. Combine
ginger, garlic, broth and syrup from pineapple; set aside. Cut
pineapple slices into fourths. Arrange pineapple and water chestnuts
over chicken. Pour ginger sauce over all. Cover and cook on high 1
hour; reduce heat to low and cook an additional 2 to 3 hours or until
chicken is tender (it can be cooked up to 8 hours). Add green onions.
Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover
and cook on high 10 to 15 minutes or until slightly thickened. Serve
with crisp Chinese noodles.
