Crock Pot Chicken Chop Suey

• 2 boneless skinless chicken breasts, halved or 1 lb boneless pork
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon crystallized ginger, minced
• 1 cup celery, sliced
• 1 cup white cabbage, chopped
• 1 (5 ounce) can water chestnuts, drained & sliced
• 3/4 cup onion, sliced
• 2 cups chicken bouillon
• 2 tablespoons soy sauce
• 1 cup mushroom, washed & sliced
• 1 (1 lb) can bean sprouts, drained & rinsed
• 2 cups cooked rice
• 1/2 cup slivered almonds

1. Cut meat into strips about 2-inches long & 1/2-inch wide.
2. Place in crock pot with salt, pepper, ginger, celery, cabbage, water chestnuts, onions, bouillon, and soy sauce.
3. Cover and cook on LOW for 5-6 hours.
4. Add mushrooms and bean sprouts.
5. Cover and cook on HIGH until vegetables are tender (15 minutes).
6. Serve over hot rice, sprinkled with almonds.
7. Serve with extra soy sauce, if desired.

chicken breasts, salt, pepper, ginger, celery, white cabbage, water chestnuts, onion, chicken bouillon, soy sauce, mushroom, bean sprouts, rice, almonds

Taken from www.food.com/recipe/crock-pot-chicken-chop-suey-181433 (may not work)