Asian Chicken Legs

• 4 chicken drumsticks, skin removed
• 4 chicken thighs, skin removed (about 2-1/4 lb.)
• 1 (15 ounce) canwhole baby corn, drained, each ear cut in half cross wise
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 medium red bell pepper, cut in strips
• 34 cup bottled stir-fry sauce, preferably Korean style
• 12 cup chopped onion
• 4 slices orange rind (about 3x1 inch, each)
• 1 teaspoon grated fresh ginger
• sliced scallion, to garnish
• chopped unsalted roasted cashew nuts, to garnish

1. Mix all ingredients in a 3 quart or larger slow cooker.
2. Cover and cook on high 4 hours or on low 7-9 hours, until chicken is tender.
3. Carefully lift chicken (it's fall off the bone tender) onto serving platter.
4. Top with the sauce and vegetables, sprinkle with scallions and cashews.

chicken, chicken, baby corn, water chestnuts, red bell pepper, stirfry sauce, onion, orange rind, ginger, scallion, nuts

Taken from www.food.com/recipe/asian-chicken-legs-105936 (may not work)