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Slow-Cooked Oriental Chicken


  • 1 (3 1/2 to 4 pound) broiler-fryer chicken, cut up
  • 2 tablespoons vegetable oil
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 garlic clove minced
  • 1 teaspoon ground ginger
  • 1/4 cup slivered almonds
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  1. In a large skillet over medium heat, brown the chicken in oil on both sides.
  2. Transfer to a slow cooker.
  3. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken.
  4. Cover and cook on HIGH for 1 hour.
  5. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear.
  6. Remove chicken to a serving platter; sprinkle with almonds.
  7. Spoon juices over chicken or thicken if desired.

Yield: 4 to 6 servings

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