Monday, February 4, 2008

Crock Pot Almond Chicken

1 can (14 ozs) chicken broth
1 slice bacon, diced
2 tablespoons butter
3/4 to 1 pound boned chicken breasts, cut into 1-inch pieces
1-1/2 cups diagonally sliced celery
1 small onion, sliced
1 can (4 ounce) sliced mushrooms, drained
2 tablespoons soy sauce
1/2 teaspoon salt
fluffy rice
2/3 cup slivered almonds, toasted

Pour chicken broth into Crock-Pot. Cover and turn Crock-Pot 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 Crock-Pot. Quickly sauté celery, onion and mushrooms in skillet until just slightly limp. Add contents of skillet to Crock-Pot 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 fluffy rice and garnish with toasted almonds.

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