|Canned chicken broth||14 Ounce|
|Bacon slice||1 , diced|
|Boned chicken breasts||1 Pound, cut into 1 inch pieces|
|Diagonally sliced celery||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, sliced|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Soy sauce||2 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Rice||1 Cup (16 tbs)|
|Slivered almonds||2⁄3 Cup (10.67 tbs) (Toasted)|
Pour chicken broth into crock pot.
Cover and turn crock pot to high setting 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 monosodium glutamate; stir well.
Cover and cook on low setting for 6 to 8 hours (on high setting for 3 to 4 hours).