Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Pour chicken broth into slow cooker.
  2. Cover and turn to high.
  3. In large skillet, heat bacon and butter; add chicken pieces and brown quickly on all sides.
  4. With slotted spoon, remove browned chicken to slow cooker.
  5. Quickly saute celery, onion and mushrooms in skillet until just slightly limp.
  6. Add contents of skillet to slow cooker with soy sauce and salt. Stir well.
  7. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  8. Serve over hot fluffy rice and garnish with toasted almonds.
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