ALMOND CHICKEN

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.

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