3 1/2 lbs fryer, parts fresh (thighs work well - chicken or turkey)
2 tablespoons vegetable oil
1/3 cup light soy sauce or 1/3 cup low sodium soy sauce,
2 tablespoons brown sugar
1 teaspoon garlic, minced
1 teaspoon ginger, ground
1/4 cup almonds, slivered (optional)
green onions, sliced (optional)
red pepper flakes (optional)
In a large skillet over medium heat, brown the chicken in the oil on both sides.
Place the browned chicken parts in a slow cooker.
In a bowl, combine the soy sauce, brown sugar, garlic, and ginger.
Pour the sauce ingredients over the chicken parts.
Cover the slow cooker with a lid and simmer on high power for one hour.
Reduce the heat to low and cook about 5 hours longer, or until the meat juices run clear.
Place chicken on plates or a serving platter; spoon sauce over chicken and sprinkle with almonds and green onions, if desired.
(I like the sauce just a bit thicker than this recipe - I whisk together a little sauce and cornstarch in a saucepan, then gradually added the rest of the sauce until thickened to the consistency I prefer before spooning over chicken.).
Since this recipe finishes its cooking in less time than most crock pot recipes, you can fully cook this one ahead of time and freeze, then reheat it and it will turn out great.....I'm all for make-ahead meals! ; )