Asian Crock-Pot Chicken

2-3 lbs. boneless chicken breast halves and/or thighs, skinned

1 tsp garlic salt
¼ tap. pepper
1 cup chicken broth
½ tsp. ground ginger
1 (8½ oz.) can sliced pineapple in heavy syrup, undrained
1 (8 oz.) can sliced water chestnuts, drained
4 green onions, diagonally sliced
¼ cup soy sauce
1 TBSP white vinegar
¼ cup cornstarch
chow mein noodles

Sprinkle chicken pieces with garlic salt and pepper; place in a 5 quart crock pot.

Combine chicken broth and ginger, stirring well. Drain pineapple, reserving syrup. Add syrup to broth mixture, stirring well; cut pinapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour broth mixture over chicken. Cover and cook on high 1 hour; reduce to low, and cook 5 to 6 hours more.

Add green onions to mixture in crock pot. Combine soy sauce, vinegar, and cornstarch, stirring until smooth. Stir into broth mixture, gently moving chicken pieces. Cover and cook on high 10 minutes or until sauce is slightly thickened. Serve with chow mein noodles.