Amount
Ingredient
Preparation



3 1/2
pounds
chicken





1
x
salt





1
x
pepper





1/4
teaspoon
ginger

ground



1
each
garlic clove

minced



1
cup
chicken stock





8 1/2
ounces
pineapple

sliced, in syrup



4
ounces
water chestnuts

drained, sliced



4
each
green onions

diagonally cut



1/4
cup
cornstarch





1/4
cup
soy sauce





1
tablespoon
vinegar

 Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 1 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles.