Slow Cooked Oriental Chicken
1 broiler-fryer chicken (3-4lbs), cut up
2 tbsp vegetable oil
1/3 c soy sauce
2 tbsp brown sugar
2 tbsp water
1 garlic clove, minced (I usually used dry minced garlic, like 1/8 tsp)
1 tsp ground ginger
1/4 c slivered almonds
Brown chicken in oil on both sides over medium heat.
Transfer chicken to crock pot.
Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken.
Cover and cook on high for 1 hour.
Reduce heat to low setting; cook for 4-5 hours longer or until the meat juices run clear.
Remove chicken to serving platter; sprinkle with almonds.
Spoon juices over chicken or thicken if desired.
Serve over rice.
Yield: 4-6 servings.
(I'm guessing you could cook it on low all day, instead of starting on high, then going to low.)
UPDATE: I tried this one and it was AWESOME! I forgot to sprinkle the almonds, but that was ok.