This recipe can be started by browning the chicken in the pan first, but you could just add the chicken raw into the slow cooker. If you do that, you will want to thicken the sauce in the end with a bit of cornstarch and water.
Traditional Chinese flavors such as soy sauce, rice wine vinegar, garlic, and ginger make this recipe classic. The process of preparing this recipe is very easy—the chicken is first coated with flour, browned in the wok or frying pan and then placed into the slow cooker with the sauce and cooked on low for 3-4 hours. Perfect to set up at lunchtime and have ready for dinner.
I own the below slow cooker made by Black and Decker. You can program it so that starts when you want and it has a locking feature to ensure a secure seal during cooking. This is a great slow cooker which is very competitively priced. Check it out.