Ingredients:

2 chicken breast; skinned, halved & boned
1 teaspoon salt
1 teaspoon ginger, minced, crystallized
1 cup celery; sliced
5 oz water chestnuts; sliced & drained
1 onion; sliced
2 cup chicken bouillon
2 tablespoon soy sauce
1 cup mushrooms, sliced
1 lb bean sprouts, drained
2 cup cooked rice
1/2 cup slivered almonds

Instructions
Cut chicken into strips about 2-inches long and 1/2-inch thick. Place in crockpot with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.