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.
