Crockpot Chicken Chop Suey
2 whole chicken breasts skinned, halved and boned
1 t. salt
1 t. minced crystallized ginger
1 C. sliced celery
1 (5-oz.) can water chestnuts drained and sliced
1 onion sliced
2 C. chicken bouillon
2 T. soy sauce
1 C. sliced mushrooms
1 (1 lb.) can bean sprouts, drained well
1/2 C. slivered almonds
Cut chicken into strips about 2-in. long and 1/2-in. thick.
Place in slow-cooking pot with salt, ginger, celery, water chestnuts, onion, bouillon and soy sauce. Cover and cook on LOW 5-6 hours.
Turn control to HIGH. Add mushrooms and bean sprouts. Cover and cook on HIGH 15 minutes.
Serve over hot rice. Sprinkles with almonds. Serve with extra soy sauce if desired.
Makes 4-6 servings.