3 1/2 to 4 lbs. chicken pieces
2 tbsp. vegetable oil
1/3 cup soy sauce
2 tbsp. brown sugar
2 tbsp water
1 garlic clove, minced
1 tsp. ground ginger
1/4 cup slivered almonds

In large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a 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 and sprinkle with almonds. Spoon juices over chicken and serve with hot rice if desired.

Serves 4-6.