Tofung Woo Chicken

Ingredients

• 6 boneless skinless chicken breast halves
• salt and pepper
• 1/4 teaspoon ground ginger
• 1 garlic clove, minced
• 1 cup chicken broth

• 1 (8 ounce) can pineapple chunks in juice, drain and reserve juice

• 1 (4 ounce) can water chestnuts, drained and sliced
• 4 green onions, diagonally sliced
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 1 teaspoon vinegar
• 1 teaspoon sugar

Directions

1. 1

   Season chicken with salt and pepper. Place in slow cooker.

2. 2

   Combine ginger, garlic, broth, juice from pineapple, vinegar, and sugar; set aside.

3. 3

   Arrange pineapple and waterchestnuts over chicken.

4. 4

   Pour ginger sauce over all.

5. 5

   Cover and cook on high for 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender. (This can be cooked up to 8 hours).

6. 6

   Add green onions. Dissolve cornstarch in soy sauce. Stir into pot.

7. 7

   Cover and cook on high for 10 to 15 minutes or until slightly thickened.

8. 8

   Prep time does not include cooking time (4 to 8 hours).