Crock-Pot Oriental Chicken

Crock-Pot Oriental Chicken

1 (3-1/2 to 4 lb) broiler-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 cup slivered almonds

In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a crock-pot.

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 to 5 hours longer or until the meat juices run clear.

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

Yields 4 to 6 servings

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