2-1/2 lbs. skinless chicken thighs or breasts
2 tbsp hoisin sauce
2 tbsp plum sauce (I used grape jelly because I couldn't find the plum sauce)
2 tbsp soy sauce
2-1/2 tbsp grated gingerroot (or 1-1/2 tsp ginger powder)
3/4 lime juiced
2-1/4 tbsp cornstarch
Mix all ingredients except chicken in a large bowl.
Add chicken, coat well, then put in a crockpot (dump any extra sauce in there too) to cook for 5-6 hours on low.
Serve with brown rice, sauteed green beans and raw baby carrots.