Name: Crock Pot - Almond Chicken
Ingredients: 1 can chicken broth (14 oz.); 1 slice bacon (diced); 2 T butter; 1 lbs boned chicken breasts (cut into 1” pieces); 1 1/2 C diagonally sliced celery; 1 small onion (sliced); 1/2 lbs mushrooms of your choice (sliced); 3 T soy sauce; hot, fluffy rice for serving; 2/3 C slivered almonds (toasted – sliced scallions for garnish)

Crock Pot - Almond Chicken

E. Marie - from a Rival Crock Pot Cookbook

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.

Print Recipe

Course Main Course

Servings 4

Ingredients

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

Instructions

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.