Crock Pot Oriental Chicken

• 4 pounds chicken breast cut up bite size
• 4 tablespoons vegetable oil
• 1/3 cup gluten free soy sauce
• 2 tablespoons brown sugar Maltitol/or sugar twin brown
• 2 tablespoons water
• 2 clove garlic -- minced
• 1 teaspoon ground ginger
• 1/4 cup slivered almonds

In a large skillet over medium heat, brown the chicken in oil. Transfer to a slow cooker. 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 remaining sauce with gaur gum if desired.