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Kowloon Chicken

3 1/2 pounds chicken
Salt and pepper
1/4 teaspoon ground ginger
1 clove garlic, minced
1 cup chicken broth
8 1/2 ounces sliced pineapple in syrup
4 ounces water chestnuts, drained and sliced
4 green onions, diagonally cut
1/4 cup cornstarch
1/4 cup soy sauce
1 tablespoon vinegarSprinkle chicken with salt and pepper. Place in crockpot.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 for 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 for 10 to 15 minutes or until slightly thickened.Serve with chow mein noodles.

 

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