Recipe: Americanized Chicken Chop Suey (crock pot)

Americanized Chicken Chop Suey (crock pot)
Source: Michelle M. Davis
Makes 4-6 serving

2 whole boneless skinless chicken breast halves
1 tsp salt 1 tsp crystallized ginger -- minced
1 cup celery -- sliced
1 (5 oz) can water chestnuts -- drained & sliced
1 onion -- sliced
2 cups chicken bouillon
2 tbsp soy sauce
1 cup mushrooms -- sliced
1 (1 lb) can bean sprouts -- drained

cooked rice
1/2 cup slivered almonds

Cut chicken into strips about 2 in long and 1/2 in thick. Place in slow cooker with salt, ginger, celery, water chestnuts, onion, bouillon, & soy sauce. Cover and cook on low 5-6 hours.

Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes.

Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce if desired.