Place the vegetables in the slow-cooker. Stir in the five-spice powder, 1 litre/1¾ pints water and soy sauce until well combined. Cut any string from the chicken, remove the skin by pushing your fingers
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• 2 slices of bread • 1/4 cup mashed avocado (or more) • salt and pepper to taste • dashes garlic powder (optional) • Earth Balance vegan butter, room temp Heat skillet over medium heat (I use a cast skillet).