3 to 3 1/2 lbs. chicken parts
Salt and pepper
1/4 tsp. ginger
1 clove garlic
1 c. chicken broth or bouillon
1 (8 1/2 oz.) can pineapple slices (save juice to be used)
1 (4 oz.) can water chestnuts
4 green onions
1/4 c. cornstarch
1/4 c. soy sauce
2 tbsp. lemon juice

Sprinkle chicken with salt and pepper, place in slow cooker, combine ginger, garlic, broth and juice from pineapple. Cut pineapple slices in fourths. Arrange pineapple and chestnuts over chicken. Pour ginger sauce over all.

Cover and cook on low for 3 to 4 hours or until chicken is tender. Add onions, dissolve cornstarch in soy sauce and lemon juice. Stir into pot, cover and cook on high 10 to 15 minutes or until thickened.

Serve on crisp Chinese noodles or rice.