Slow-Cooked Oriental Chicken

Slow-Cooked Oriental Chicken

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 garlic clove, minced
1 teaspoon ground ginger
1/4 cup slivered almonds

In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a 5-qt. slow cooker. 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; cook 4-5 hours longer or until the meat juices run clear. Remove chicken to a serving platter sprinkle with almonds. Spoon juices over chicken or thicken if desired. Makes 4-6 servings.