Windsor Certified Farmers Market ~ Town Green ~ Old Downtown Windsor ~ Music Every Sunday and Thursday ~ Bring Your Dancing Shoes

Recipes Fresh From The Farm

Crock Pot - Almond Chicken

E. Marie - from a Rival Crock Pot Cookbook

Serves 4

This is not the same dish you get at a Chinese restaurant that is stir-fried, however, it is a wonderful, easy version from your Crock Pot. And it's nice to know how to get some ethnic flavors out of that old pot.

  • 1 can (14 oz.) chicken broth
  • 1 slice bacon, diced
  • 2 T. butter
  • 1# of boned chicken breasts, cut into 1” pieces
  • 1 1/2 C. diagonally sliced celery
  • 1 small onion, sliced
  • 1/2# of mushrooms of your choice, sliced
  • 3 T. soy sauce
  • hot, fluffy rice for serving
  • 2/3 C. slivered almonds, toasted – sliced scallions for garnish

Pour chicken broth into Crock-Pot. Cover and turn to High while browning meats & vegetables.

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

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

Serve over hot fluffy rice and garnish with toasted almonds & sliced scallions.