Slow Cooked Oriental Chicken

1 broiler-fryer (3-4 lb.), cut up
2 T. oil
1/3 cup soy sauce
2 T. brown sugar
2 T. water
1 garlic clove minced
1 t. ginger
1/4 cup slivered almonds, optional

Brown 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 and cook 4-5 hours or until juices are clear.  Remove chicken and sprinkle with almonds.  Spoon juices over chicken or thicken if desired.

Options:        
Use boneless, skinless breasts cut up instead of whole bird.

(From Karen Bergstrom)