4 1/2 pounds chicken parts or cut up fryer
salt and pepper
1/4 teaspoon ginger, ground
1 cup garlic, minced
1 cup chicken broth or bouillon
1 cup pineapple slices
1 cup water chestnuts, drained
4 green onions, diagonally sliced
1/4 cup cornstarch
1/4 cup soy sauce
1 tablespoon vinegar

Sprinkle chicken with salt and pepper and place in crockpot.

Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all.

Cover and cook on low 3-4 hours, or until tender

Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 15 minutes or until slightly thickened.

Serve with crisp Chinese noodles.

6 servings