1 whole fryer chicken, cut up
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 cups slivered almonds (optional)

In a large skillet, over medium heat, brown chicken pieces in oil on both sides. Transfer to a Crock-Pot.

Combine 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 to 5 hours longer until the meat juices are clear.

Remove to a platter; sprinkle with slivered almonds if desired. Spoon juices over chicken or thicken it up.

Makes 4 to 6 servings.

Submitted by: Lisa O.