Pour chicken broth into Crock-Pot. Cover and turn Crock-Pot to High while browning meats and vegetables.
In skillet, heat bacon and butter; add chicken pieces and brown quickly on all sides. With slotted spoon, remove browned chicken to Crock-Pot.
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. 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.
Ingredients:
1 14 oz can chicken broth
1 slice bacon (diced)
2 tablespoons butter
1 3/4-1 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 tablespoons soy sauce
1/2 teaspoon salt
Fluffy rice
2/3 cup slivered almonds (toasted)