Slow-Cooked Oriental Chicken

1 (3 1/2 to 4 pound) broiler-fryer chicken, cut up
2 tablespoons vegetable oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 garlic clove minced
1 teaspoon ground ginger
1/4 cup slivered almonds

In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a crockpot.

Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. Cover and cook on HIGH for 1 hour.

Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear.

Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken if desired.

Yields 4 to 6 servings.