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Crockpot Oriental Chicken
1 3-1/2 to 4 pound chicken, cut up 2 T vegetable oil 1/3 cup soy sauce 2 T brown sugar 2 T water 1 garlic clove, minced 1 teaspoon ground ginger 1/4 cup slivered almonds In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a crockpot. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken if desired. Makes 4-6 servings. LR FROM NOTTINGHAM
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