Title: Crockpot Cowloon Chicken
Categories: Poultry
Yield: 5 Servings
| 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.