I am putting this here especially for my daughter Dawn. We had this recipe a lot when she was a kid, and we all liked it! I hope you enjoy it too!

3 to 3-1/2 pounds deboned chicken breasts
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 green onions, diagonally sliced
1/4 cup cornstarch
1/4 cp soy sauce
1 tablespoons vinegar

Sprinkle chicken with salt and pepper. Place in crockpot.

Combine ginger, garlic, broth, and syrup from pineapple.

Cut pineapple slices into fourths.

Arrange pineapple and water chestnuts over chicken.

Pour ginger sauce over all.

Cover and cook on low for 3 to 4 hours or until chicken is tender.

Add green onions.

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

Serve with crisp Chinese noodles or rice.

Makes 5 to 6 servings.

You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities: