Recipe: Americanized Chicken Chop Suey (crock pot)

American Chicken Chop Suey
Serving: 4

2 Whole chicken breasts, skinned, halved & boned
1 tsp Salt
1 tsp Minced crystallized ginger
1 cup Sliced celery
1 can (5 oz.) water chestnuts, drained & sliced
1 Onion, sliced
2 cups Chicken bouillon
2 tbsp Soy sauce
1 cup Sliced mushrooms
1 can (1-lb.) can bean sprouts, drained
Cooked rice
1/2 cup Slivered almonds

Cut chicken into strips about 2 inches long and 1/2 inch thick. Place in slow-cooking pot (crockpot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. Cover and cook on low 5 to 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.