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Almond Chicken Crock-Pot Recipe

Serves 4


  • 14 oz chicken stock
  • 1 slice bacon, diced
  • 2 tbsp butter
  • 1 3/4 pound boned chicken breasts, cut into 1" pieces
  • 1 1/2 cups diagonally sliced celery
  • 1 small onion, sliced
  • 1 4 oz can sliced mushrooms, drained
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • Fluffy rice
  • 2/3 cup slivered almonds, toasted


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


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Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Preparation Method:Crock-Pot

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