Portugese Garlic Chicken

Directions

1. In a 4 quart or larger electric slow cooker, combine onion, garlic, tomatoes, ham and raisins.
2. Reserve chicken neck and giblets for other use; rinse chicken inside and out and pat dry.
3. Tuck wingtips under; tie drumsticks together, if desired.
4. Place chicken on top of onion mixture.
5. Mix port, brandy, mustard and tomato paste; pour over chicken.
6. Cover; cook on low until meat new thighbone is very tender when pierced. (7½-8 hours)
7. Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below heat until golden brown (about 5 minutes).
8. Transfer to a warm platter; keep warm.
9. Skim and discard fat from cooking liquid; blend in cornstarch mixture.
10. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce is thickened (about 10 more minutes).
11. Stir in vinegar; season to taste with salt.
12. To serve, garnish chicken with parsley sprigs and tomato wedges.
13. Carve bird; top with some of the sauce.
14. Serve remaining sauce in a bowl to add to taste.