Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, December 6, 2012


This is a recipe a got from Recipe Lion, I believe, in 2011.
2 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon crystallized ginger, minced
1 cup celery, sliced
5 ounces water chestnuts, sliced and drained
1 onion, sliced
2 cups chicken bouillon
2 tablespoons soy sauce
1 cup mushrooms, sliced
1 pound bean sprouts, drained
2 cups cooked rice
1/2 cup almonds, slivered
Cut chicken into strips about 2-inches long and 1/2-inch thick. Place 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.

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