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CROCK POT CHICKEN CHOP SUEY

4 boneless skinless chicken breast halves, cut 2" by 1/2"

strips
1 Teaspoon salt
1 Teaspoon minced crystallized ginger
1 Cup sliced celery
1 Can water chestnuts - (5 oz), drained, sliced
1 onion, sliced
2 Cups chicken bouillon
2 Tablespoons soy sauce
1 Cup sliced mushrooms
1 Can bean sprouts - (16 oz), drain well
Cooked rice
1/2 Cup slivered almonds

Place chicken in slow cooker 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. This recipe yields 4 servings.

Source: Files that were downloaded from BBS Boards in 1995-1996