Crockpot Kowloon Chicken

• 4 1/2 pounds chicken cut up into parts
• 1 x salt and black pepper
• 1/4 teaspoon ginger ground
• 1 clove garlic minced
• 1 cup chicken broth
• 8 ounces pineapple one can
• 1 cup water chestnuts drained
• 4 each scallions, spring or green onions sliced
• 1/4 cup cornstarch
• 2 tablespoons soy sauce, tamari or to taste
• 1 tablespoon vinegar

1. Sprinkle chicken with salt and pepper and place in crockpot.
2. Combine ginger, garlic, broth and syrup from pineapple.
3. Cut pineapple slices into fourths.
4. Arrange pineapple and water chestnuts (sliced) over chicken.
5. Pour ginger sauce over all.
6. Cover and cook on low 3 to 4 hours, or until tender.
7. Add green onions.
8. Dissolve cornstarch in soy sauce and vinegar.
9. Stir into pot.
10. Cover and cook on high 10 to 15 minutes or until slightly thickened.
11. Serve with crisp Chinese noodles.

chicken, salt, ginger ground, garlic, chicken broth, pineapple, water chestnuts, scallions, cornstarch, soy sauce, vinegar

Taken from recipeland.com/recipe/v/crockpot-kowloon-chicken-1417 (may not work)