1 cut up fryer, or your choice of chicken
1/4 tsp. ground ginger
1 clove garlic, minced
1 can cream of chicken soup
1 (8 1/2 oz.) can pineapple chunks
1 (16 oz.) can sliced peaches
1 (4 oz.) can water chestnuts, sliced
4 green onions, sliced
1/4 c. cornstarch
1/4 c. soy sauce
1 tbsp. vinegar
Salt and pepper chicken and place in pot

Mix ginger, garlic, soup, and juice from pineapple. Arrange pineapple and chestnuts over chicken and pour sauce over. Cover and cook on low for 8 hours.

Add onions and peaches. (Mushrooms are good, too.) Dissolve cornstarch in soy sauce and vinegar. Stir in on high; cook 15 minutes until thickened. Serve with white or brown rice.

NOTE: Broil chicken to crisp it, if desired.