Oriental Chicken

Thanks to Becca for this recipe! Everyone in our 2005 travel group is making this now.
I used minced ginger, and I did brown the chicken. I made double the sauce.

3 1/2 to 4 pounds chicken pieces (I use thighs most of the time)
2 T oil
1/3 cup soy sauce
2 T brown sugar
2 t water
1 glove garlic, minced
1 t ground ginger
1/4 slivered almonds

In a large skillet over medium heat brown the chicken in oil on both sides. (I skip this step) Transfer to slow cooker. Combine the remaining ingredients except almonds. Pour over the chicken. Cover and cook on high for 1 hour, reduce heat to low and cook 4-5 hours. Sprinkle with almonds when serving.

I sometimes make extra sauce and use it as a sauce for rice during the week.