4 1/2 pounds Chicken parts or cut up fryer
Salt and pepper
1/4 teaspoon Ginger -- ground
1 cup Garlic -- minced
1 cup Chicken broth or bouillon
1 cup Pineapple slices -- 8 1/2 oz
1 cup Water chestnuts -- drain
4 Green onions -- diag slice
1/4 cup Cornstarch
1/4 cup Soy sauce
1 tablespoon Vinegar

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