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.

Friday, November 4, 2016


1 can (14-oz) chicken broth
1 slice bacon. diced
2 tbsp butter
1 lb (approximately) boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups sliced celery
1 small yellow onion, sliced
1 can (4-oz) sliced mushrooms, drained
2 tbsp soy sauce
1/2 tsp salt
Hot cooked rice for serving
2/3 cup slivered almonds, toasted

Pour the broth into a crock pot, place lid on cooker and turn to high.

In a large skillet, cook bacon in the butter; add chicken and brown quickly on each side. Remove chicken with a slotted spoon and place in crock pot.

Quickly saute the celery, onion, and mushrooms in the same skillet until crisp tender. Pour mixture into the crock pot. Add the soy sauce and salt; stir mixture well. Place lid back on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Serve over the hot rice and garnish with the toasted almonds.

Note: This is a file photo similar to this recipe.

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