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
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.