Saturday, April 15, 2006

Crockpot Almond Chicken

Flavorful and delicious!

Crockpot Almond Chicken

1 can (14 ozs) chicken broth
1 slice bacon, diced
2 tablespoons butter
3/4 - 1 pound boned chicken breasts, cut into 1-inch pieces
1 1/2 cups diagonally sliced celery
1 small onion, sliced
1 can (4 ozs) sliced mushrooms, drained
2 tablespoons soy sauce
1/2 teaspoon salt
cooked rice
2/3 cup slivered almonds, toasted

Pour chicken broth into crockpot. Cover and turn crockpot to High while browning meats and vegetables.

In skillet, heat bacon and butter; add chicken pieces and brown quickly on all sides. With slotted spoon, remove browned chicken to crockpot. Quickly sauté celery, onion and mushrooms in skillet until just slightly limp.

Add contents of skillet to crockpot with soy sauce and salt; stir well. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Serve over hot rice and garnish with toasted almonds. Serves 4.


Cyndi said...

This recipe ("Almond 'chicken) sounds good--does it thicken at all or is it really "juicy?"

Michele said...

Cynid, It is more "juicy" but you can add a Tbsp. of corn starch to 1/4 c. water at the end then stir it in and let it cook for about 30 minutes longer on high with the lid ajar, that should give you a nice thick sauce :)