4 skinless chicken quarters 1 can (15 ounce size) whole baby corn, drained and each ear cut in half crosswise 1 medium red bell pepper, cut in strips 3/4 cup bottled stir-fry sauce 1/2 cup onion, chopped 4 strips fresh orange peel, about 3-inch by 1-inch 1 teaspoon fresh ginger root, grated scallions, sliced chopped unsalted, roasted cashew nuts
In a 3-quart or larger slow cooker, mix all ingredients except scallions and nuts.
Cover; cook on High 4 hours or on Low 7 to 9 hours, until chicken is tender.
Place chicken on platter. Top with sauce and vegetables. Sprinkle with scallions and nuts.