Crockpot Chicken (or Chinese Chicken, as Brett calls it)

So, recently I've been working late and getting home late. So, I was thinking about ways to make things either ahead of time or so they are ready when I get home. This one was really easy.

You'll need:

A whole chicken; take out the giblets and the neck and save them for stock.
A cup of brown sugar
8 to 10 cloves of garlic
About an inch of fresh ginger
1/4 Seven-Up
3/4 cup vinegar
1 T. soy sauce
1 t. cayenne pepper

Put the chicken in the crockpot. Mince up the garlic and the ginger. Throw everything in the crockpot. Turn it to low and let it cook for about 8 hours more or less.

That's it. You're done. However, you can kick it up a bit. When it's done, the meat will literally fall off the bone. So, carefully pull out the chicken and put it in a roasting pan and run it under the broiler for 20 minutes to crisp up the skin. Meanwhile, take the juice out of the crockpot and boil it down. Season it with salt and pepper and thicken it up with cornstarch.

Serve it with rice and roasted veggies (which you can do when you're crisping up the chicken).

I was thinking of some variations and instead of Seven-up and vinegar, just throw in some OJ and some orange zest. Maybe throw in some rosemary.