3 to 3 1/2 pounds chicken parts
Salt and pepper
1/4 teaspoon ground ginger
1 clove garlic, minced
1 cup chicken broth or bouillon
1 (8 1/2 ounce) can pineapple slices
1 (4 ounce) can water chestnuts, drained and sliced
4 scallions, sliced diagonally
1/4 cup cornstarch
1/4 cup soy sauce
1 tablespoon vinegar

Sprinkle chicken with salt and pepper. Place in crockpot.

Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into quarters. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on LOW for  4 to 6 hours or until chicken is tender. Add scallions.

Dissolve cornstarch in soy sauce and vinegar. Stir into crockpot. Cover and cook on HIGH for 10 to 15 minutes or until slightly thickened.

Serve with crisp chow mein noodles.

Makes 5 to 6 servings.